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Vegetable-Stuffed Eggplant Recipe
Vegetable-Stuffed Eggplant Recipe photo by Taste of Home

Vegetable-Stuffed Eggplant Recipe

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A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. —Doris Heath, Franklin, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2 servings


  • 1 small eggplant
  • 1 medium ear sweet corn, husk removed
  • 1 small onion, finely chopped
  • 1 small tomato, chopped
  • 1 garlic clove, minced
  • 4-1/2 teaspoons canola oil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon minced fresh oregano
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1/3 cup shredded cheddar cheese

Nutritional Facts

1 stuffed eggplant half (prepared with shredded reduced-fat cheddar cheese) equals 259 calories, 16 g fat (4 g saturated fat), 13 mg cholesterol, 728 mg sodium, 26 g carbohydrate, 7 g fiber, 9 g protein.


  1. Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
  2. In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
  3. Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Vegetable-Stuffed Eggplant in Cooking for 2 Summer 2008, p39

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Reviewed Apr. 10, 2013

"Excellent recipe. Very filling and very healthy."

Reviewed Oct. 17, 2009

"It was great, quick meal after work. Added some cooked chicken. If my husband eats it, it must be good."

Reviewed Aug. 27, 2009

"This is delicious!! I added some cubed cooked chicken and we had a complete meal. I will definitley make this again. Thanks!!"

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