Stuffed Eggplant With Walnuts Recipes

WALNUT-STUFFED EGGPLANT

Walnut-Stuffed Eggplant image

Provided by Vegetarian Times Editors

Categories Entrees

Yield 6

Number Of Ingredients 9

Ingredients

3 medium eggplants (3 lb.)
2 Tbs. plus 4 tsp. olive oil, divided
2 medium onions, diced (3 cups)
1 1/2 pt. grape tomatoes, halved (3 cups)
3/4 cup roughly chopped walnut pieces
2 1/4 tsp. ground cinnamon
1 1/2 tsp. dried oregano
1/4 cup whole-wheat breadcrumbs
2/3 cup crumbled reduced-fat feta cheese (3 oz.)

Steps:

1. Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants' shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry. 2. Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry. 3. Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally. 4. Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F. 5. Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.

Nutrition Facts : Calories 302 calories

STUFFED EGGPLANT

Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

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