Real Recipes From Real Home Cooks ®

baked stuffed eggplant

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

This Turkish delight makes a great side to lamb.

yield 2 serving(s)
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For baked stuffed eggplant

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

How To Make baked stuffed eggplant

  • 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.

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