Vegetarian Stuffed Eggplant

    (55)
    1 hour

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


    54 people made this

    Ingredients
    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

    Directions
    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.

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    Reviews and Ratings
    Global Ratings:
    (55)

    Reviews in English (39)

    by
    50

    Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh, so that when it bakes, the remaining flesh is cooked tender and pulls easily away from the skin... I deglazed the pan with some of the vinegar from the capers jar to get the great caramelization from the bottom and added it to the bowl of stuffing... I also substituted Pecorino Romano cheese for the Gruyere (because that's what I had)... I really was surprised at how well it turned out... I will definitely invite guests the next time I make this!  -  28 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    37

    God bless you, Aunt Eileen. Great recipe and this is how I tweaked it : mixed parmagian instead of gruyere, topped with bottled sun dried tomato and black olive Safeway spaghetti sauce and some mozzarella. To those that say this is labor intensive: don't scoop eggplant out, take a small sharp good knife and slice halved eggplant in square grid to within an 1/8 th inch of shell(If you break through shell it doesn't matter, it will still hold stuffing)carve out chunks by running knife along sides of shell and as close to center as you can get, pull or cut out chunks then put chunks in the food processor and pulse. You might also use food processor to chop onions and throw in the garlic cloves with them while you're at it. Bake shells at 425 for 10 minutes while you're cooking chopped chunks, onions, etc.. Take shells out of oven and turn down oven to 350 and by the time it cools to that temperature, the shells should be stuffed and you should be ready to bake those perfectly stuffed eggplants.  -  31 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    32

    Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in the food processor and I put the filling in the refrigerator for a couple hours to allow the flavors to develop. Thanks! Will make again!  -  10 Aug 2005  (Review from Allrecipes USA and Canada)

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