Healthy Lifestyle Diets Clean-Eating Recipes Quick & Easy Clean-Eating Recipes Quick & Easy Clean-Eating Dinner Recipes Caprese-Stuffed Eggplant 5.0 (1) 1 Review We took all the elements of a classic caprese--tomatoes, fresh mozzarella, basil and balsamic vinegar--and stuffed them inside a fresh-baked eggplant. The result is a perfect vegetarian, late-summer dinner everyone will enjoy. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Gluten-Free Low Carbohydrate Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 eggplant (1 pound) 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 8 ounces grape tomatoes, halved 2 ½ ounces fresh mozzarella, diced 2 tablespoons best-quality balsamic vinegar, divided 1 sprig Thinly sliced basil leaves for garnish Directions Preheat oven to 400 degrees F. Cut eggplant in half lengthwise. Using a spoon, hollow out the eggplant, leaving a shell about 1/4 inch thick. Dice the flesh and set aside. Brush the hollowed-out eggplant halves with 1 tablespoon oil. Place the halves cut-side down on a baking sheet; roast until tender, about 15 minutes. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the diced eggplant, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until tender and browned, 8 to 10 minutes. Remove from heat and stir in tomatoes, mozzarella,1 tablespoon vinegar and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Divide the mixture between the roasted eggplant halves. Bake until warmed through, about 5 minutes. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with basil, if desired, and serve. Rate it Print Nutrition Facts (per serving) 183 Calories 14g Fat 10g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1/2 stuffed eggplant Calories 183 % Daily Value * Total Carbohydrate 10g 4% Dietary Fiber 3g 11% Total Sugars 6g Protein 6g 11% Total Fat 14g 18% Saturated Fat 4g 18% Cholesterol 11mg 4% Vitamin A 642IU 13% Vitamin C 10mg 11% Folate 34mcg 8% Sodium 416mg 18% Calcium 141mg 11% Iron 1mg 3% Magnesium 25mg 6% Potassium 391mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved