Stuffed Eggplant (Aubergine)

"Great eggplant recipe"
 
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Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
  • Salt the shells and set aside to make them sweat.
  • Rinse off salt, gently squeeze and dry.
  • Fry the shells in a tablespoon of olive oil until browned, and drain on paper towels.
  • In a tablespoon of olive oil, brown off meat, add chopped onion and peppers.
  • Then add the rest of the ingredients and the diced up eggplant pulp.
  • Mix the ingredients together and fill the eggplant shells.
  • Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
  • Slice the tomatoes and arrange on top of the stuffed shells.
  • Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese.
  • Bake in a preheated 350 degree oven for and hour.

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Reviews

  1. My DH, a very picky eater, LOVED this recipe! I left out the mint and green peppers, and used 1/2 tea dried basil instead of fresh. I also used 3 cloves garlic. It has an intense "lamb" smell, and if you aren't a fan of lamb and eggplant, skip this one.
     
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