Garden-Fresh Stuffed Eggplant Delight
This Garden-Fresh Stuffed Eggplant Delight captures the essence of a bountiful summer harvest with vibrant flavors and textures. Created on a whim with an abundance of garden vegetables and a unique white eggplant, this dish is versatile and customizable. Whether you're incorporating your choice of additional proteins or enjoying it as a vegetarian delight, it promises a healthy and indulgent experience. These stuffed eggplants are perfect for preparing ahead and freezing for those busy days when you need a wholesome, satisfying meal ready in minutes.
2
Servings
N/A
Calories
9
Ingredients
Ingredients
white eggplant
1 medium
olive oil
1 tablespoon
onion
1/2 cup (chopped)
garlic
1 teaspoon
green chili pepper or green bell pepper
1 or 1/2 (chopped)
ripe tomato
1 (chopped)
fresh basil or other fresh herbs
2 tablespoons (chopped)
whole wheat bread crumbs
1/2 cup
shredded cheddar cheese
3/4 cup (divided)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully cut the eggplant in half lengthwise, creating two uniform halves.
3
Using a spoon, gently scoop out the flesh from the center of each half, leaving a shell about 1/2-inch thick. Set aside the shells for later use.
4
Chop the removed eggplant flesh into small, even pieces.
5
Heat the olive oil in a frying pan over medium heat, then add the chopped eggplant, onion, garlic, and chopped pepper.
6
Sauté the mixture until the onion becomes translucent and the eggplant is tender, stirring occasionally to prevent sticking.
7
Stir in the chopped tomatoes and fresh basil, allowing the flavors to meld for a few more minutes.
8
Reduce heat slightly, then add the whole wheat breadcrumbs and around 1/2 cup of shredded cheddar cheese to the pan.
9
Mix thoroughly until the stuffing holds together well. If the mixture appears too loose, incorporate more breadcrumbs or cheese gradually.
10
Fill each eggplant shell generously with the prepared stuffing.
11
Sprinkle the tops with the remaining cheddar cheese evenly.
12
Place the stuffed eggplants on a baking sheet and bake in the preheated oven for 15 to 25 minutes, or until the cheese is melted and golden.
13
Remove from oven and allow to cool slightly before serving. Enjoy the delightful medley of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garden-Fresh Stuffed Eggplant Delight?
It is a wholesome vegetarian dish made by stuffing eggplant shells with a sautéed mixture of eggplant flesh, onions, garlic, peppers, tomatoes, herbs, breadcrumbs, and cheese.
What type of eggplant is recommended for this recipe?
The recipe specifically utilizes a medium white eggplant, though other varieties like traditional purple eggplant can be used.
Is this recipe suitable for vegetarians?
Yes, the recipe is naturally vegetarian as written.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
At what temperature should I preheat the oven?
You should preheat your oven to 350°F (175°C).
How do I prepare the eggplant shell?
Cut the eggplant in half lengthwise and scoop out the flesh with a spoon, leaving a shell approximately 1/2-inch thick.
What should I do with the scooped-out eggplant flesh?
Chop the flesh into small, even pieces and sauté it with the other vegetables to create the stuffing.
What vegetables are included in the stuffing?
The stuffing contains the chopped eggplant flesh, onion, garlic, green chili or bell pepper, and ripe tomato.
How long should I sauté the vegetables?
Sauté the mixture until the onion is translucent and the chopped eggplant is tender.
When do I add the tomatoes and basil?
Stir in the chopped tomatoes and fresh basil after the main vegetable mixture has become tender, allowing them to meld for a few minutes.
What type of breadcrumbs are used in this recipe?
The recipe calls for 1/2 cup of whole wheat breadcrumbs.
How much cheese goes into the stuffing mixture?
Approximately 1/2 cup of shredded cheddar cheese is mixed directly into the stuffing.
What can I do if the stuffing mixture is too loose?
If the mixture does not hold together well, you can gradually incorporate more breadcrumbs or cheese.
How do I assemble the stuffed eggplant?
Fill each eggplant shell generously with the stuffing mixture and sprinkle the remaining cheddar cheese on top.
What is the total baking time?
The stuffed eggplants should bake for 15 to 25 minutes.
How do I know when the eggplant is ready to be removed from the oven?
The dish is finished when the cheese on top has melted and turned a golden color.
Can I add meat to this recipe?
Yes, the recipe is versatile and you can incorporate your choice of additional proteins if you prefer.
What kind of pepper is best to use?
You can use a green chili pepper for a bit of spice or a green bell pepper for a milder flavor.
Can I substitute the fresh basil?
Yes, you can use other fresh herbs of your choice if basil is not available.
Is this recipe freezer-friendly?
Yes, these stuffed eggplants can be prepared ahead of time and frozen for later use.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil for sautéing.
Is this considered a healthy meal?
Yes, it is described as a healthy and indulgent meal featuring fresh garden vegetables.
Do I need to peel the eggplant?
No, the skin is left intact to serve as a shell for the stuffing.
Can I use a different type of cheese than cheddar?
While the recipe specifies cheddar, you can substitute it with other melting cheeses based on your preference.
How much garlic is needed?
The recipe requires 1 teaspoon of garlic.
Is this recipe easy to make?
Yes, it is categorized as an easy meal and a one-dish meal.
Should I let the eggplant cool before serving?
Yes, allow the eggplants to cool slightly after removing them from the oven before serving.
What is the total amount of cheese used in the whole recipe?
The recipe uses 3/4 cup of shredded cheddar cheese in total, which is divided between the stuffing and the topping.
What makes this a 'garden-fresh' recipe?
It captures the essence of a summer harvest by utilizing fresh garden vegetables like eggplant, tomatoes, peppers, and basil.
Can I prepare this dish for a busy weekday?
Yes, because it can be made ahead and frozen, it is ideal for busy days when you need a wholesome meal ready in minutes.