Name: Caprese-Stuffed Eggplant
Prep time: 35 min
Total time: 35 min
Ingredients: 1 eggplant (1 pound); 3 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 8 ounces grape tomatoes, halved; 2.5 ounces fresh mozzarella, diced; 2 tablespoons best-quality balsamic vinegar, divided; 1 sprig Thinly sliced basil leaves for garnish

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.

Carolyn Casner

Updated on August 25, 2020

Prep Time:

35 mins

Total Time:

35 mins

Servings:

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.

Nutrition Facts (per serving)

183	Calories
14g	Fat
10g	Carbs
6g	Protein

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.