Save on Pinterest

Vegetable-Stuffed Eggplant

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

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.
Nutrition Facts
1 each: 259 calories, 16g fat (4g saturated fat), 13mg cholesterol, 728mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 9g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video