Mediterranean Herb-Stuffed Eggplant
Delight in the vibrant flavors of the Mediterranean with this Mediterranean Herb-Stuffed Eggplant recipe. Fresh eggplants are hollowed out and filled with a hearty mixture of sautéed vegetables, aromatic herbs, and zesty lemon, then topped with juicy sliced tomatoes. This dish is not only visually enticing but also packed with nutritious ingredients, making it a perfect vegetarian option for any occasion. Serve these stuffed eggplants as a delightful main course or a side dish at your next gathering, and experience a taste of the Mediterranean right at home!
4
Servings
107.5
Calories
15
Ingredients
Ingredients
large eggplants
2 (halved and flesh scooped out)
water
2 tablespoons (for sautéing)
medium onion
1 (chopped)
garlic cloves
3 (minced)
fresh parsley
6 sprigs (chopped)
breadcrumbs
1/2 cup (to bind mixture)
chopped black olives
2 tablespoons (for flavor)
capers
1 tablespoon (for tang)
lemon
1 (juiced)
fresh basil
1 teaspoon (chopped)
crushed red pepper flakes
1/4 teaspoon (for heat)
salt
1 teaspoon (to taste)
black pepper
to taste (for seasoning)
slices of tomatoes
12 (to layer on top)
olive oil
4 tablespoons (for drizzling)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Cut the eggplants in half lengthwise and carefully scoop out the flesh, leaving about a 1/2 inch thick shell. Finely chop the scooped flesh and set aside.
3
In a skillet over medium heat, add 2 tablespoons of water and the chopped eggplant flesh. Sauté for about 1 minute.
4
Add the chopped onion, minced garlic, and chopped parsley to the skillet. Continue cooking until the vegetables are tender, about 5-7 minutes.
5
Transfer the sautéed mixture to a large bowl. Stir in the breadcrumbs, chopped black olives, capers, and lemon juice. Season the mixture with fresh basil, crushed red pepper flakes, salt, and pepper to taste.
6
Stuff the eggplant halves with the prepared filling, packing it generously.
7
Arrange the stuffed eggplants on a baking sheet and layer the top with overlapping slices of tomatoes.
8
Drizzle the stuffed eggplants with 4 tablespoons of olive oil.
9
Bake in the preheated oven for 30 minutes, or until the eggplants are tender and the topping is slightly golden.
Nutrition Information
5.5g
Fat
13.25g
Carbs
2.5g
Protein
3.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Herb-Stuffed Eggplant?
It is a vegetarian dish where hollowed eggplants are filled with a sautéed mixture of vegetables, herbs, and lemon, then topped with tomatoes and baked.
Is this recipe suitable for vegans?
Yes, the recipe is naturally vegan-friendly, provided the breadcrumbs used do not contain animal products.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 107.5 calories.
How much fat is in one serving?
Each serving contains 5.5g of fat.
How many carbohydrates are in each serving?
There are 13.25g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 2.5g of protein.
How much fiber is in the recipe?
There are 3.75g of fiber per serving.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long do the eggplants need to bake?
Bake the eggplants for 30 minutes until they are tender and the topping is slightly golden.
How should I prepare the eggplants for stuffing?
Cut them in half lengthwise and scoop out the flesh, leaving a 1/2 inch thick shell.
What do I do with the scooped-out eggplant flesh?
Finely chop the flesh and sauté it with the onion, garlic, and parsley to create the filling.
How many garlic cloves are used in the recipe?
The recipe calls for 3 minced garlic cloves.
What kind of olives are included in the stuffing?
The recipe uses 2 tablespoons of chopped black olives.
How many breadcrumbs are required for the mixture?
You will need 1/2 cup of breadcrumbs.
What adds a tangy flavor to the filling?
A combination of capers and lemon juice provides the tangy Mediterranean flavor.
How much olive oil is used for drizzling?
4 tablespoons of olive oil are drizzled over the eggplants before baking.
What herbs are used in this recipe?
The recipe uses fresh parsley and fresh basil.
How many tomato slices are used for the topping?
Approximately 12 slices of tomatoes are used to layer over the top.
Can this recipe be made gluten-free?
Yes, you can use a gluten-free breadcrumb alternative to make this dish gluten-free.
How much salt is used for seasoning?
The recipe suggests 1 teaspoon of salt, plus more to taste.
Is there any added sugar in this dish?
No sugar is listed in the ingredients or nutritional information for this recipe.
What size onion should I use?
The recipe calls for one medium onion, chopped.
How much crushed red pepper is used?
1/4 teaspoon of crushed red pepper flakes is used for a touch of heat.
How much water is used for sautéing the vegetables?
2 tablespoons of water are used to sauté the eggplant flesh.
What is the first step of the instructions?
The first step is to preheat the oven to 350°F (175°C).
How many total ingredients are used in this recipe?
There are 15 ingredients used in this recipe.
Can this be served as a side dish?
Yes, it is versatile and can be served as either a main course or a side dish.
What kind of eggplants are needed?
You will need 2 large eggplants for this recipe.
Does this dish contain cholesterol?
The provided data does not list any cholesterol for this recipe.