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Baked Stuffed Eggplant

September/October 2011

Your rating: None Average: 3.6 (85 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

04/24/2014
Anonymous
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 ..

yummy
Comments
02/09/2014
Anonymous
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
Comments
03/16/2013
Anonymous
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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