RECIPE IDEA: Baked Vegetable Stuffed Eggplant
Hi. It’s Lois at Recipe Idea Shop, telling you about a healthy Baked Vegetable Stuffed Eggplant we made recently, serving it with Crispy Sausage Rice Balls. When I looked at the nutrition, I knew I messed up because the rice balls are very high fat, high carb. The Vegetable Stuffed Eggplant, however, is much better for you. I should have filled up on it and just had a bite or two of rice balls. But they were good. So I ate them.
But the Baked Vegetable Stuffed Eggplant with a small side salad would be perfect for any meal. Pure vegan bliss. You won’t even miss the meat. Next time I would add a few sautéd mushrooms to the mix, mostly because I love mushrooms and I like to increase my selenium.
This Baked Vegetable Stuffed Eggplant recipe is inspired by a recipe on Eating Well, a recipe website that focuses on healthy eating. Don and I both liked it. And, although it has a lot of steps, it was simple to make. I also learned a new technique—the way Eating Well‘s recipe said to slice the eggplant to fill it. Most of the time to make it was spent waiting, and having a nice glass of wine. Who can beat that?
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Let’s see. I used a chef’s knife, small sharp paring knife, garlic mincer, cutting board, measuring cups and spoons, non-stick skillet, small roasting/baking sheet, and my olive oil cruet. What are your favs?
Baked Vegetable Stuffed Eggplant
- Olive oil spray
- 1 medium eggplant
- 2 tablespoon plus 1 teaspoon olive oil divided
- 1/4 teaspoon salt
- 1 medium onion
- 1 clove garlic minced
- 1 small green bell pepper
- 2 plum tomatoes
- 1/4 cup plus 1 tablespoon chopped flat-leaf parsley divided
- 1/2 teaspoon sugar
- 1 bay leaf
- Salt and pepper to taste
- Heat oven to 400°F.
- Spray a small baking sheet with olive oil spray.
- Cut the eggplants in half lengthwise.
- From Eating Well: "Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin."
- Brush about 1 tablespoon of oil over the eggplant flesh.
- Sprinkle it with salt.
- Place the eggplant inside down on the oiled pan and bake 15 minutes.
- While the eggplant is roasting, thinly slice onion.
- Thinly slice 1/2 the bell pepper and set aside; dice the remaining half.
- Cut 1 tomato into 4 wedges and set aside; dice the remaining tomato.
- Using a medium-szed, non-stick sillet, heat 1 tablespoon oil over medium-high heat.
- Add onion and cook for about a minute, stirring occasionally.
- Add minced garlic. Stir.
- Add the diced bell pepper, diced tomatoes, parsley (reserving 1 tablespoon), sugar, bay leaf and a dash of salt and pepper.
- Cook, stirring occasionally for 3 minutes.
- Remove the vegetables from the heat and discard the bay leaf.
- When the eggplant has baked for 15 minutes, remove it from the oven.
- Turn each eggplant over and widen the slits using two spoons.
- Stuff the slits with the vegetable mixture, pressing it down gently.
- Top with a wedge of tomato in the middle of each half and place the reserved sliced pepper over top.
- Add a small amount of hot water (aobut 1/4 inch) to the roasting pan.
- Drizzle the stuffed eggplant with the remaining teaspoon oil. Bake 30 minutes more.
- Let cool for at least 15 minutes.
- Serve warm, room temperature, or cold.
- Garnish with the remaining tablespoon of parsley.
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