BAKED STUFFED EGGPLANT RECIPE RECIPES
BAKED STUFFED EGGPLANT RECIPE | EATINGWELL
These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve it along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.
Provided by Sheilah Kaufman
Categories Healthy Potluck Side Dish Recipes
Total Time 1 hours 15 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
- Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
- Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
- Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves.
- After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.
- Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.
- Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.
Nutrition Facts : Calories 193.8 calories, CarbohydrateContent 18.1 g, FatContent 13.4 g, FiberContent 6.1 g, ProteinContent 3 g, SaturatedFatContent 1.9 g, SodiumContent 595.4 mg, SugarContent 9.6 g
BAKED STUFFED EGGPLANT RECIPE - NYT COOKING
Provided by Robert Farrar Capon
Total Time 1 hours 20 minutes
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Remove stems and cut the eggplants in quarters lengthwise. Soak them in lightly salted water for 15 minutes. Drain and dry.
- Melt 4 tablespoons butter in a large skillet and brown the cut sides of the eggplant pieces. Use more butter, as needed. Place the eggplant pieces, skin side down, in a suitable baking dish and make a deep slit down the center of each piece to form a pocket for stuffing.
- Add 4 tablespoons butter to the skillet and brown the lamb in it, stirring constantly. Add the onions, green pepper, paprika, salt, black pepper, cinnamon and tomato paste and cook for 5 minutes, stirring frequently.
- Preheat oven to 375 degrees.
- Divide the lamb mixture into eight portions and stuff it into the pockets of the eggplant pieces. Cut the tomatoes in half and drape the pieces over the stuffing in the eggplant pieces. Pour the water carefully around the eggplant pieces, cover and bake 45 minutes. Uncover and place under the broiler 5 minutes, or until nicely browned but not blackened. Serve with pilaf.
Nutrition Facts : @context http//schema.org, Calories 529, UnsaturatedFatContent 16 grams, CarbohydrateContent 26 grams, FatContent 41 grams, FiberContent 12 grams, ProteinContent 20 grams, SaturatedFatContent 21 grams, SodiumContent 660 milligrams, SugarContent 15 grams, TransFatContent 1 gram
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Reviews 4.3
Total Time 1 hours 0 minutes
Category World Cuisine, European, Italian
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Reviews 4.3
Total Time 1 hours 0 minutes
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Calories 315.9 calories per serving
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BAKED STUFFED EGGPLANT RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
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Calories 529 per serving
Reviews 4
Total Time 1 hours 20 minutes
Cuisine mediterranean
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From delish.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category nut-free, vegetarian, weeknight meals, dinner, main dish
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VEGGIE-STUFFED EGGPLANT RECIPE: HOW TO MAKE IT
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Reviews 4.7
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Category Other Main Dishes
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From weightwatchers.com
Total Time 75 minutes
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