Vegetable-Stuffed Eggplant Recipe

5 3 2
Vegetable-Stuffed Eggplant Recipe
Vegetable-Stuffed Eggplant Recipe photo by Taste of Home
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Vegetable-Stuffed Eggplant Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

1 each: 259 calories, 16g fat (4g saturated fat), 13mg cholesterol, 728mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 9g protein.

  • 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
  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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Reviews forVegetable-Stuffed Eggplant

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CandyKane01 User ID: 7219515 174054
Reviewed Apr. 10, 2013

"Excellent recipe. Very filling and very healthy."

MY REVIEW
jakelly User ID: 2356692 101017
Reviewed Oct. 17, 2009

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

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MargeP User ID: 1518780 157161
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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