Vegetarian Stuffed Eggplant

    Vegetarian Stuffed Eggplant


    52 people made this

    Eggplant halves are stuffed with a zesty filling, and topped with tomato slices and Gruyere cheese. Is great with eggplant fresh from the garden.

    Serves: 4 

    • 2 (500g) eggplants
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 6 sprigs fresh parsley, chopped
    • 1 1/2 cups (90g) fresh breadcrumbs
    • 1/2 cup (60g) grated Gruyere cheese
    • 2 tablespoons chopped black olives
    • 1 tablespoon capers
    • 1 lemon, juiced
    • 1 teaspoon chopped fresh basil
    • 1/4 teaspoon crushed chilli flakes
    • 1 teaspoon salt
    • 1 teaspoon pepper to taste
    • 12 slices tomato
    • 1/4 cup grated Gruyere cheese
    • 4 tablespoons olive oil

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Cut eggplant in half, scoop out the pulp, leaving a 1cm shell. Chop the flesh finely.
    2. Heat 2 tablespoons olive oil in a frypan over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic and parsley, and cook until tender. Transfer to a large bowl, and mix in breadcrumbs, 1/2 cup Gruyere, chopped olives, capers and lemon juice. Season with basil, chilli flakes, salt and pepper. Stuff into eggplant shells.
    3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking tray.
    4. Bake in preheated oven for 30 minutes.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate