Baked Stuffed Eggplant

Baked Stuffed Eggplant Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

This Turkish delight makes a great side to lamb.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2
Prep:
15 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 12 oz
    eggplant (1 small one)
  • ·
    salt
  • 3 Tbsp
    olive oil
  • 1 medium
    onion, thinly sliced
  • 2 small
    garlic cloves, minced or pressed
  • 1/4 c
    parsley, minced
  • 1/2 tsp
    sugar
  • 3/4 tsp
    salt
  • 1 large
    tomato, peeled, seeded, diced
  • 2 Tbsp
    pine nuts

How to Make Baked Stuffed Eggplant

Step-by-Step

  1. Cut eggplant in half lengthwise and scoop out center, leaving a firm 1/2-inch-thick shell; reserve pulp.
  2. Sprinkle shells lightly with salt. Use 1 tablespoon of the oil to grease a shallow baking pan; arrange eggplant in pan, skin side down.
  3. Place remaining 2 tablespoons oil in a wide frying pan over medium-high heat; add onion and cook until limp. Stir in about 1 cup reserved eggplant pulp (diced), garlic, parsley, sugar, the 3/4 teaspoon salt, and tomato. Evenly distribute filling in eggplant shells.
  4. Place pine nuts on a shallow rimmed baking sheet. Bake in a 350F oven for 8 to 10 minutes or until toasted. Set aside.
  5. Cover eggplant pan with foil and bake in a 350 oven for about 1 hour or until tender. Sprinkle with toasted pine nuts and serve hot or at room temperature.

Printable Recipe Card

About Baked Stuffed Eggplant

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean




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