STUFFED EGGPLANT WITH CHEESE AND TOMATOES
This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.
Provided by Vino Girl
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
- Drain eggplant and allow to cool enough to be handled.
- Preheat oven to 350F and line a baking sheet or pan with foil.
- Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
- Cut cooled eggplant in half lengthwise and remove the flesh.
- Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
- Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
- Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
- Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
- Remove from the oven; top with hot tomato or pasta sauce and cheese.
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James Glaspie
[email protected]This recipe is a keeper! It's easy to make, delicious, and versatile. I highly recommend it.
Ami Pagol
[email protected]I'm always looking for new and exciting ways to cook eggplant, and this recipe definitely fits the bill. It's a unique and delicious dish that I will definitely be making again.
Christina Crompton
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the cheesy filling and the crispy eggplant.
Dmsm jejunum Sjsj
[email protected]I love the simplicity of this recipe. It's made with just a few simple ingredients, but the end result is amazing.
Sameed Alam
[email protected]This recipe is a great way to impress your guests. It's a beautiful and delicious dish that is sure to wow everyone.
Lamar Khalife
[email protected]I'm a vegetarian and I love this dish! It's a great way to get my daily dose of vegetables. I also like that it's a relatively healthy dish.
adam merhoumy
[email protected]This dish is a great way to use up leftover eggplant. I always have some leftover eggplant after making baba ganoush, and this is a perfect way to use it up.
Wada Halawati
[email protected]I love how versatile this recipe is! I was able to use different types of cheese and tomatoes, and it always turned out great. I also like that it can be served as an appetizer or a main course.
Elvis Dyke
[email protected]This recipe was easy to follow and the end result was amazing! The stuffed eggplants were flavorful and juicy. I will definitely be making this dish again soon.
SALIHU MUKTAR
[email protected]I made this dish for a dinner party and it was a huge success! The stuffed eggplants were a beautiful presentation and everyone raved about the taste. I will definitely be making this again for future parties.
Sam Malik
[email protected]This dish was a hit with my family! Everyone loved the combination of flavors and textures. The eggplant was cooked perfectly, and the cheese was melted and gooey. I highly recommend this recipe.
Ronaldo Cuffie
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind! The eggplant was so tender and flavorful, and the cheese and tomato filling was divine. I will definitely be making this again.
Pasang786Pakharen Tanang
[email protected]This stuffed eggplant dish was absolutely delicious! The flavors of the cheese, tomatoes, and eggplant blended perfectly together. I especially loved the crispy texture of the eggplant.