Baked Stuffed Baby Eggplant (Aubergine)

May 12, 2023May 12, 20230 3
Baked Stuffed Baby Eggplant (Aubergine) Recipe
in Main

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 small eggplants
2 teaspoons extra virgin olive oil , divided
3 garlic cloves , chopped
1/2 cup onion , chopped
1/2 cup red bell pepper , chopped
1 cup brown rice , cooked
1/4 cup water chestnut , chopped
1 tablespoon fresh basil , chopped
1 tablespoon fresh oregano , chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes , peeled and diced
1/4 cup feta cheese , crumbled

Nutrision Information

Servings Per Recipe
4
Calories
200
Sugar
6g
Fat
7g
Baked Stuffed Baby Eggplant (Aubergine) is a healthy and delicious recipe for a classic ingredient often used in Mediterranean cuisine. Eggplant is a versatile vegetable that can be used in a variety of recipes and is especially tasty when stuffed and baked. This recipe is a great way to incorporate more vegetables into your diet and can be served as a side dish or a vegetarian main course. The filling is made with brown rice, vegetables, and herbs, and is both flavorful and nutritious. Topped with feta cheese, this dish is a winner for any vegetarian or health enthusiast.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Cut off the tops of the eggplants and cut them in half lengthwise.
3.Scoop out the insides, leaving a 1/4-inch-thick shell.
4.Chop the eggplant flesh and set it aside.
5.In a large pan over medium-high heat, add 1 teaspoon of olive oil, garlic, onion, and red bell pepper, and sauté until softened, about 5 minutes.
6.Add the chopped eggplant, brown rice, water chestnuts, basil, oregano, red pepper flakes, salt, and pepper to the pan, and cook for another 5 minutes.
7.Add the diced tomatoes to the pan, stir to combine, and remove from heat.
8.Fill the eggplant shells with the rice mixture and sprinkle with feta cheese.
9.Grease a baking dish with the remaining 1 teaspoon of olive oil, and place the stuffed eggplants in the dish.
10.Cover the dish with foil and bake for 35 to 40 minutes, or until the eggplants are tender.

PROS

This dish is a tasty and healthy way to incorporate more vegetables into your diet.

It is high in fiber, protein, and essential vitamins and minerals.

It can be served as a side dish or a vegetarian main course.

CONS

Eggplant can be an acquired taste for some people and they may not enjoy the texture.

This recipe takes some time and effort to prepare, but the end result is worth it.

HEALTH & BENEFITS

Eggplants are rich in antioxidants that can help protect against cellular damage and disease.
They are low in calories, yet high in fiber, making them a great food for weight loss and digestion.
This dish is also a good source of plant-based protein and essential vitamins and minerals like vitamin B6, folate, and potassium.

Print

Leave a Reply

Your email address will not be published.