Stuffed Eggplant Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Eggplants2 Pound (2 Medium Units)
 Water/Chicken broth / vegetable broth / wine1⁄4 Cup (4 tbs)
 Onion1 , chopped
 Stalk celery1 , chopped
 Garlic2 Clove (10 gm), minced
 Green bell pepper1 Small, chopped
 Chopped canned tomatoes1 Cup (16 tbs) (Fresh Or Low Sodium)
 Chopped parsley1⁄4 Cup (4 tbs)
 Dried basil leaves1⁄2 Teaspoon
 Dried thyme leaves1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Cayenne pepper1 Pinch
 Low-sodium tomato juice/Water1⁄4 Cup (4 tbs)
 Nonfat whole-grain bread crumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 447 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.65 g3.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 488.1 mg20.3%

Total Carbohydrates 104 g34.7%

Dietary Fiber 44.2 g176.9%

Sugars 31.7 g

Protein 19 g38.6%

Vitamin A 76.8% Vitamin C 249%

Calcium 36.3% Iron 63.2%

*Based on a 2000 Calorie diet


Preheat oven to 375 degrees.
Cut the stem ends off of the eggplants and cut the eggplants in half lengthwise.
Remove pulp, leaving a shell of 1/4 inch.
Chop the eggplant pulp and set aside.
Heat the water, broth, or wine in a large skillet over medium heat.
Add onion, celery, and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Add reserved eggplant pulp, green pepper, tomatoes, parsley, basil leaves, thyme, black pepper, cayenne pepper, and tomato juice or water.
Simmer until eggplant is tender, about 5 minutes.
Stir in bread crumbs.
Place eggplant shells close together on a nonstick baking dish.
Stuff eggplant shells with vegetable mixture.
Bake for 35 minutes or until shells are tender.


tanya3286 profile page

tanya3286 says :

This is a lovely recipe.. I was looking for a vegetarian stuffed eggplant recipe and found this.. fresh as well as savory, this recipe is great with fried rice or Indian pulao!
Posted on: 8 August 2009 - 5:04am