Best 7 Sun Dried Tomato Stuffed Baked Eggplant Recipes

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Sun-dried tomato stuffed baked eggplant is a delicious and flavorful dish that is perfect for a vegetarian or vegan meal. It is also a great way to use up any leftover sun-dried tomatoes. The eggplant is first roasted until tender, then stuffed with a mixture of sun-dried tomatoes, bread crumbs, herbs, and spices. The stuffed eggplant is then baked until golden brown and bubbly.

Check out the recipes below so you can choose the best recipe for yourself!

SCRAMBLED EGGS WITH SUN-DRIED TOMATO



Scrambled Eggs with Sun-Dried Tomato image

Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.

Provided by Christina Letts

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 12

6 large eggs
6 teaspoons milk
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup chopped red onion
½ cup sun-dried tomatoes, cut into thin strips
1 tablespoon butter
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil

Steps:

  • Beat eggs and milk in a bowl with a fork for about 30 seconds.
  • Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
  • Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g

EGGPLANT AND SUN-DRIED TOMATO SPREAD



Eggplant and Sun-dried Tomato Spread image

Provided by Ian Knauer

Categories     Tomato     Vegetarian     Quick & Easy     Dinner     Lunch     Eggplant     Healthy     Potluck     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 head garlic
6 1/2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds eggplant
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped basil
1 tablespoon fresh lemon juice
Accompaniment: toasted baguette slices

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
  • Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
  • Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
  • Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

ROASTED EGGPLANTS AND TOMATOES



Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
  • Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
  • Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
  • Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams

SUN-DRIED TOMATO STUFFED BAKED EGGPLANT



Sun-Dried Tomato Stuffed Baked Eggplant image

Make and share this Sun-Dried Tomato Stuffed Baked Eggplant recipe from Food.com.

Provided by JamesDeansGirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 large firm eggplant
1/2 cup butter
1 medium onion, finely chopped
1 (12 ounce) jar sun-dried tomatoes packed in oil, drained,chopped
1 cup mozzarella cheese, cubed or shredded
1 1/2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
3/4 teaspoon salt
black pepper
1 cup seasoned bread crumbs
parmesan cheese, for topping

Steps:

  • Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
  • Butter the inside of the shell.
  • Dice the eggplant pulp and set aside.
  • Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
  • Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
  • Spoon the mixture into the eggplant shells; sprinkle with cheese.
  • Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
  • Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
  • oven for 15-20 minutes.
  • Cut and serve hot with pasta, bread, or salad.

Nutrition Facts : Calories 540.4, Fat 42, SaturatedFat 20, Cholesterol 83.2, Sodium 1169.3, Carbohydrate 35.9, Fiber 10.5, Sugar 5.1, Protein 13.5

EGGPLANT STEAKS WITH SUN-DRIED TOMATOES AND OLIVES



Eggplant Steaks with Sun-Dried Tomatoes and Olives image

Provided by Thomas Rau, M.D.

Categories     Cheese     Dairy     Herb     Olive     Tomato     Vegetable     Side     Broil     Vegetarian     Eggplant     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 medium-large eggplants (about 1 pound each)
Coarse sea salt
6 tablespoons extra-virgin olive oil
1/3 cup crumbled goat cheese or sheep's milk Feta
8 sun-dried tomato halves packed in olive oil, drained, and coarsely chopped
12 pitted Kalamata olives, coarsely chopped
1/3 cup grated Pecorino Romano cheese
2 to 3 tablespoons slivered fresh basil leaves, for garnish

Steps:

  • 1. Trim the ends from the eggplants and peel off the skin. Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. (Some of the slices will be smaller than others, but all should be of equal thickness.) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
  • 2. Preheat the broiler and position the oven rack about 4 inches from the heat. Line a large heavy baking sheet with aluminum foil. Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. Leave the broiler on.
  • 3. Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. Toss gently to mix. Divide the mixture evenly over the broiled eggplant slices. Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. Watch carefully to avoid burning. Scatter basil over the top of each slice and serve at once.

MAMA CHIARELLO'S STUFFED EGGPLANT



Mama Chiarello's Stuffed Eggplant image

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra-virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
½ pound ground beef
1 onion, diced small
1 red bell pepper, diced small
3 cloves garlic, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves
1 ¼ cups grated Pecorino Romano cheese
½ cup Progresso® plain Panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

  • Heat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
  • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

Tips:

  • To ensure the eggplant is cooked evenly, slice it into uniform thickness.
  • Use a sharp knife to make clean, precise cuts in the eggplant.
  • Don't overcrowd the baking dish; if necessary, bake the eggplant in batches.
  • Be generous with the olive oil; it helps keep the eggplant moist and flavorful.
  • Roast the eggplant until it's tender and slightly caramelized.
  • Let the eggplant cool slightly before stuffing it; this makes it easier to handle.
  • Use a variety of fillings to create different flavor combinations.
  • Top the eggplant with cheese before baking for a golden, crispy crust.
  • Serve the eggplant warm or at room temperature.

Conclusion:

Sun-dried tomato stuffed baked eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its smoky, savory flavor and tender texture, it's sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to prepare eggplant, give this recipe a try. You won't be disappointed!

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