Baked Stuffed Eggplant

September/October 2011

Your rating: None Average: 3.6 (88 votes)

These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.

Baked Stuffed Eggplant Recipe

3 Reviews for Baked Stuffed Eggplant

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 ..

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 sauté -- 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 sauté to make the dish a little more filling.

Flavor, ease of preparation
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.

easy, helthy, fresh

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