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Stuffed Eggplant Dip

 Stuffed Eggplant Dip
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
24 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in.
  • shell. Brush inside of shell with lemon juice; set aside.
  • 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.
  • 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,

2 of 2

Stuffed Eggplant Dip (continued)

Directions (continued)

  • cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp.
  • Cook and stir over medium heat for 10-15 minutes or until thickened.
  • Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3
  • cups.
Nutritional Facts: 2 tablespoons (calculated without pita bread) equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.