Stuffed Eggplant
Stuffed eggplant starts with roasted eggplant halves filled with a mix of chopped eggplant, tomatoes, olives and capers stirred with breadcrumbs, cheese and herbs. The filling tastes briny and garlicky, with bursts of tomato and a parsley finish.
Servings: 4
Equipment
- Box Grater or Microplane
Ingredients
- 2 eggplants medium, halved lengthwise
- 3 Tablespoons olive oil
- 1 yellow onion small, finely chopped
- 2 Cloves garlic minced
- 1 ½ Cups cherry tomatoes halved
- 1/3 Cup olives pitted and chopped
- 2 Tablespoons capers drained
- 1 Cup Italian breadcrumbs
- ½ Cup Parmesan cheese or Romano cheese, freshly grated
- 1 Teaspoon dried oregano
- ½ Teaspoon dried basil
- ¼ Teaspoon crushed red pepper flakes
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- ¼ Cup fresh parsley chopped, plus more for garnish
Instructions
- Preheat the oven to 400°F and lightly grease a baking dish with olive oil.
Roast the Eggplant Shells
- Scoop out the middle of the eggplants and place the shells cut side down in the baking dish.
- Roast the eggplant shells for about 25 minutes until tender, then flip cut side up and set aside.
Prepare the Filling
- Heat the remaining olive oil in a skillet over medium heat and cook the onion until soft and translucent.
- Add the garlic and cook briefly until fragrant.
- Chop and cook the scooped out eggplant flesh.
- Stir in the tomatoes, olives and capers and cook until just warmed through.
- Remove from heat and stir in the breadcrumbs, cheese, oregano, basil, red pepper flakes, salt, black pepper and parsley.
Stuff the Eggplant
- Spoon the filling evenly into the roasted eggplant halves, pressing gently to mound it slightly.
Roast the Stuffed Eggplant
- Return the eggplant to the oven and cook for 15 to 20 minutes until the tops are golden and crisp.
- Let the finished dish rest for a few minutes and then serve garnished with fresh parsley.
Notes
Choose heavy eggplants: Pick firm eggplants that feel dense for their size. This gives the best texture.
Chop evenly: Keep the chopped eggplant and tomatoes similar in size for even cooking.
Let moisture reduce: Cook the filling until excess liquid evaporates so the shells do not become watery.
Top with fresh parsley: Add parsley after baking to keep its color bright.
Chop evenly: Keep the chopped eggplant and tomatoes similar in size for even cooking.
Let moisture reduce: Cook the filling until excess liquid evaporates so the shells do not become watery.
Top with fresh parsley: Add parsley after baking to keep its color bright.
Nutrition
Calories: 356kcal | Carbohydrates: 41g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 1193mg | Potassium: 805mg | Fiber: 10g | Sugar: 13g | Vitamin A: 849IU | Vitamin C: 26mg | Calcium: 255mg | Iron: 3mg
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