Vegetarian Stuffed Eggplant

“These are nutritious and absolutely delicious. They are a bit time-consuming to make, but they freeze quite nicely.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer eggplant halves face down in a little water about 10 minutes until soft.
  2. Cool and scoop out pulp leaving 1/2 inch shell.
  3. Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
  4. Spoon mixture into shells. At this point, they can be wrapped and frozen for later, or bake at 350 degrees F about 20 minutes. Serve with plain yogurt, if desired.

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