Cheese-Stuffed Eggplant

Beverley Williams


This is our favorite meatless dish. It is from Jordan.


☆☆☆☆☆ 0 votes

25 Min
40 Min


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2 small
1 medium
onion, chopped
2 clove
garlic, finely chopped
1/4 c
olive oil
8 oz
mushrooms, thinly sliced
2 medium
tomatoes, diced
1 c
salted peanuts
1 1/2 c
soft beard crumbs
2 Tbsp
snipped parsley
1/2 tsp
1/2 tsp
1/2 tsp
oregano, dried
2/3 c
grated parmesan

How to Make Cheese-Stuffed Eggplant


  • 1Preheat oven to 350 degrees.
  • 2Cut eggplants in half lengthwise.
  • 3Cube enough eggplant from the shells to measure about 4 cups. Leave a 1/2 inch wall on sides and bottom of the shells.Reserve the shells,
  • 4In a 10 inch skillet, heat the oil over medium heat. Cook the eggplant cubes, onion and garlic for 5 minutes.
  • 5Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.
  • 6Place eggplant shells in an ungreased, shallow baking pan.
  • 7Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.
  • 8Bake uncovered for 30 to 40 minutes until eggplant is tender.

Printable Recipe Card

About Cheese-Stuffed Eggplant

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Low Carb
Other Tag: Healthy

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