Eggplant Stuffed With Summer Vegetables
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 eggplants, cut lengthwise in half
- kosher salt
- fresh ground black pepper
- 1 1⁄2 teaspoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 zucchini (1 shredded, 1 finely diced)
- 1 cup cremini mushrooms or 1 cup button mushroom, trimmed and finely diced
- 1 tomatoes, seeded, and cut into medium dice
- 1⁄2 bunch flat leaf parsley, leaves chopped
- 1⁄2 bunch basil, leaves chopped
- 1⁄2 cup medim-coarse breadcrumbs
directions
- With a sturdy spoon, scoop the flesh out of each eggplant half, leaving ¼ inch thick shells.
- Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
- Dice the flesh and set aside.
- Preheat oven to 350 degrees.
- Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
- Remove from oven and set aside; leave oven on.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add in onion; sauté until tender, 5-7 minutes.
- Add in garlic, diced eggplant, zucchini, and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
- Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
- Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.
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