These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve it along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast. Source: EatingWell Magazine, September/October 2011

Sheilah Kaufman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.

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  • Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.

  • Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.

  • Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves.

  • After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.

  • Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.

  • Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.

Tips

Make Ahead Tip: Loosely cover and refrigerate for up to 3 days.

Nutrition Facts

194 calories; 13.4 g total fat; 1.9 g saturated fat; 595 mg sodium. 631 mg potassium; 18.1 g carbohydrates; 6.1 g fiber; 10 g sugar; 3 g protein; 1442 IU vitamin a iu; 62 mg vitamin c; 66 mcg folate; 48 mg calcium; 1 mg iron; 39 mg magnesium; 1 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/24/2014
it is worthy to try and be creative with it:) I didn't use bay leaves nor sugar instead added cayenne pepper and cheese on the top last 5minutes of baking baking time in this recipe is too long..but in the end it had amazing taste if you like me love garlic.. Pros: yummy Cons: no need to bake it so long Read More
Rating: 2 stars
02/09/2014
Great Taste Unappealing Texture As mentioned above the flavor was great -- although I don't think a bay leaf can add anything to a dish during a 3-minute saute -- and the final product was pretty and colorful. The texture however was mushy seedy and unappealing. If I ever make it again I'll scoop the seeds and strings out before I roast the eggplant and probably add some small white beans to the saute to make the dish a little more filling. Pros: Flavor ease of preparation Cons: Texture mushiness Read More
Rating: 4 stars
03/16/2013
Great way to enjoy eggplant I really enjoyed this dish. The roasted eggplant was creamy and a great vehicle to hold fresh veggies. I'll be using this method with other toppings. Pros: easy helthy fresh Read More
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