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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

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Recipe Summary

total:
1 hr 15 mins
Servings:
4
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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; protein 3g; carbohydrates 18.1g; dietary fiber 6.1g; sugars 9.6g; fat 13.4g; saturated fat 1.9g; vitamin a iu 1441.6IU; vitamin c 61.7mg; folate 66.3mcg; calcium 47.8mg; iron 1.3mg; magnesium 38.7mg; potassium 630.7mg; sodium 595.4mg; thiamin 0.1mg; added sugar 1g.

2 vegetable, 3 fat

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