Stuffed Eggplant
October 2, 2008 
Even if you're not a big eggplant fan, this is a dish you still might like. I personally love eggplant but in this dish, the eggplant is really used as a stuffing with other ingredients. Get yourself a grilled or toasted piece of crusty bread and you can spread the stuffing on the bread. Add a glass of red wine and it's a perfect light dinner.
Stuffed Eggplant
for recipe only, click here
Ingredients:
- 2 eggplant
- olive oil
- 2 cloves garlic, minced
- 4 or 5 plum tomatoes, chopped
- 2 tablespoons salt packed capers, rinsed
- 1/4 cup chopped parsley
- grated Parmigiano Reggiano cheese
Instructions:
Slice eggplants in half. With a small sharp paring knife, cut out the eggplant flesh by first inserting the knife into the eggplant and following the perimeter, leaving a small 1/4 inch outline. Scoop out the eggplant flesh. I use a melon baller sometimes, or just cut it out with the knife and cube it. Place eggplant halves on a baking tray and sprinkle well with salt and pepper.
In a large skillet, saute the garlic gently in olive oil for two minutes. Add cubed eggplant flesh and saute for another two minutes. Add tomatoes and capers and add a little more black pepper. Remove from heat, add chopped parsley. Taste for seasoning. You may want to add a little more salt.
Stuff the eggplant with this mixture and top with some grated cheese. Bake for 20 - 25 minutes at 350 degrees. Add more grated cheese just before serving.
Reader Comments (13)
Oh wow, this looks delicious!
Have added this in my try list .
Looks so YUUMMMM
wonderful way to eat eggplant - and great photos.
3 recipes in one! Love it, but then I love this veg in any case, so your original one tempts me most.
Well I'm a huge eggplant fan and this dish is right up my alley! Love everything about it! Yumm!!
First time on your blog. I love the pictures. I like eggplant in Baba ghanoush. This dish looks pretty good.
Looks delicious! I love stuffed eggplant, and this is a nice light version.
This looks delicious. I haven't had eggplant in years (bad experience) but I am ready to try it again.
Love it ! Makes a light change from the meat filling I usually use.
Even though Nicole and I are college students, you would be happy to know that we set aside the mac and cheese and made this instead for dinner tonight. It turned out wonderful!
Hi there.
I'm glad I found this recipe. I'm from the Philippines and eggplant is a daily meal (almost anyways since its available all the time).
Oh and is there any other way to cook this aside from baking?
Thank you.
I just found your blog yesterday and I'm already trying out 2 recipes tonight. Absolutely amazing dishes, I love your writing style as well. Sending a massive thankyou from an Indian all the way from NL! xx
OMG this is great and I love making it with olives instead of capers if I have them on hand, or diced artichoke hearts. Beautiful way to use garden fresh ingredients. Thanks for the idea.