Cheese-Stuffed Eggplant

Beverley Williams


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


☆☆☆☆☆ 0 votes

25 Min
40 Min


  • 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


  1. Preheat oven to 350 degrees.
  2. Cut eggplants in half lengthwise.
  3. Cube 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,
  4. In a 10 inch skillet, heat the oil over medium heat. Cook the eggplant cubes, onion and garlic for 5 minutes.
  5. Lower heat to low. Add remaining ingredients except the cheese. Cover and cook for 10 minutes.
  6. Place eggplant shells in an ungreased, shallow baking pan.
  7. Spoon eggplant mixture evenly into the 4 shells. Sprinkle the cheese evenly over each.
  8. Bake 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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