BAKED STUFFED EGGPLANT RECIPE - (4.5/5)

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Baked Stuffed Eggplant Recipe - (4.5/5) image

Provided by ruthguillo

Number Of Ingredients 10

Fine sea or Kosher salt
6 small eggplants (about 8 ounces each)
2 tablespoons olive oil, or as needed
1 medium Spanish onion, cut into 1/2 inch dice
3 cloves garlic, finely chopped
6 medium white mushrooms (about 2-inch caps), cut into quarters (about 2 cups)
1/2 red bell peppers, cored, seeded, and cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley
3 to 4 ounces herbed or plain goat cheese, crumbled (2/3 to 3/4 cup)
1 cup canned vegetables stock or chicken broth

Steps:

  • 1. Bring a large pot of salted water to a boil. 2. Meanwhile, prepare the eggplants: Cut off the stems. Slice about 1/2 inch from the top of each eggplant, starting at the wide end and working toward the stem, but stopping about 1 inch from the stem end. Scoop out the flesh from the eggplant, leaving about 1/2 inch attached to the skin on all sides. (A melon baller is the ideal tool to speed up the job of hollowing out the eggplant). Again, don't scoop any from the stem end. The idea is to end up with a little eggplant "boat", perfect for stuffing. Chop the pulp coarsely if necessary and reserve. Slip the eggplant into the boiling water and cook for 3 minutes, poking them to keep them submerged. Scoop them out with a slotted spoon onto a baking sheet lined with a kitchen towel or paper towels. Let them cool while you make the stuffing. 3. Preheat the oven to 350 degrees F. Heat the oil in a large skillet over medium heat until rippling. Add the onion and garlic, and cook, stirring, until the onion is softened, about 4 minutes. Stir in the mushrooms and cook until they give of their liquid, about 8 minutes. 4. Stir in the pepper and reserved eggplant pulp. Drizzle another tablespoon or so of oil over the vegetables and continue cooking, stirring often, until the eggplant is tender, about 10 minutes. Stir in the parsley. Remove the skillet from the heat. Stir the cheese into the filling, letting it melt and coat the vegetables. 5. Spoon the stuffing into the eggplant, mounding it slightly. Pour the stock into the pan and cover with aluminum foil. Bake until the eggplant shells are tender, about 30 minutes. Serve hot or warm

Stace Parson
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I followed the recipe exactly and the eggplant was undercooked. I had to put it back in the oven for an extra 15 minutes.


Mary Appah
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This recipe is a bit bland for my taste. I would add more spices next time.


Amantle Segopolo
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I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the filling was delicious.


Shahzaib Rheem
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This recipe is a great way to sneak some vegetables into your kids' diet.


Shahrukh Afridi
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I love the way the cheese melts and bubbles on top of the eggplant.


Xjavier Arambula
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This is a great recipe for a special occasion. It's sure to impress your guests.


Nabibuxkhoso Khoso
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I've made this recipe a few times and I've always had great results. It's a keeper!


mohammad sokkur ali
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This recipe is a little time-consuming, but it's worth it. The eggplant is so flavorful and tender.


Peter munga
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I love that this recipe is vegetarian. It's a great way to get my veggies in.


Jean Caleb Ishimwe
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This is a delicious and hearty dish. I served it with a side of roasted vegetables.


Fakhir khan Khan
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I made this recipe for a potluck and it was a big hit. Everyone loved it!


Tanha Op
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This recipe is a great way to use up leftover eggplant. I always have some leftover eggplant after making eggplant parmesan, and this is a great way to use it up.


Jawad Safdar
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I love the combination of flavors in this dish. The eggplant, cheese, and herbs all come together perfectly.


Niki Tanev5
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This was my first time making stuffed eggplant and it was easier than I thought it would be. The recipe was easy to follow and the eggplant turned out delicious.


M asifali Ali
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I've made this recipe several times and it always turns out great. The eggplant is always cooked perfectly and the filling is always flavorful. I highly recommend this recipe.


david Davenport
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This baked stuffed eggplant recipe was a hit with my family! The eggplant was tender and flavorful, and the filling was cheesy and delicious. I will definitely be making this again.