Stuffed Eggplant Dip Recipe
Stuffed Eggplant Dip Recipe photo by Taste of Home
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Stuffed Eggplant Dip Recipe

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This dip is popular with family and friends, especially when we can feature our homegrown vegetables. Serving it in eggplant shells makes for a fun presentation.—Marcia Marcoux, Charlton, Massachusetts
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 24 servings


  • 1 large eggplant
  • 1 tablespoon lemon juice
  • 1 medium green pepper, diced
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1/4 cup olive oil
  • 2 large tomatoes, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • Pita breads, cut into wedges

Nutritional Facts

2 tablespoons: 36 calories, 2g fat (0 saturated fat), 0 cholesterol, 105mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
  2. Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
  3. In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
  4. Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.
Originally published as Stuffed Eggplant Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p157

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