This stuffed eggplant recipe is very easy to make, and is also extremely delicious! Late summer is the perfect time to create this dish because eggplants are abundant and perfectly ripe.
In fact I just whipped this up with some from my own garden last night!
If you're looking for a tasty and easy vegetarian recipe, look no further!
This recipe serves 2-3 people.
Prepare the eggplant by cutting off the stalk and end and slicing in half length wise.
Remove the pulp from the center of the vegetable by slicing with a knife or using a spoon to create an eggplant "boat".
Reserve the chunks that have few or no seeds, toss the rest.
In a medium saucepan, heat 2 tablespoons of olive oil.
Chop the reserved eggplant meat and when a single piece sizzles in the pan, add all the chopped veggies to it and stir. Allow these to cook until tender, or about 10 minutes, stirring occasionally.
Preheat your oven to 375 degrees. When the vegetables are cooked through, turn the heat off and add the remaining ingredients including the remaining olive oil, reserving the water for the end.
Add the water slowly, mixing the stuffing with a spoon until it reaches a good consistency. The stuffing should be easy to mold and should hold together nicely (like a meatball).
Fill each half of eggplant with the stuffing and then place inside a glass baking dish. Pour about a half inch of water into the bottom of the dish and cover with aluminum foil. Poke 3 or 4 holes in the foil with a knife and pop into the oven.
Bake for 45 - 50 minutes or until the stuffing is browned and the eggplant has lost it's white color.
Remove from heat. Serve warm over a mound of spaghetti or with some crusty bread. If you like, top this stuffed eggplant recipe with tomato sauce for an even tastier treat!