Vegetarian Stuffed Eggplant Recipes

VEGGIE-STUFFED EGGPLANT

Veggie-Stuffed Eggplant image

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

Steps:

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN ITALIAN STUFFED ROASTED EGGPLANT

Vegetarian Italian Stuffed Roasted Eggplant image

Make and share this Vegetarian Italian Stuffed Roasted Eggplant recipe from Food.com.

Provided by Kiwiwife

Categories Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 large eggplants
2 tablespoons olive oil
1 large onion, chopped
2 green peppers, chopped
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (12 ounce) package soy crumbles (boca brand)
1 cup pecorino romano cheese, grated
3 teaspoons oregano
1 1/2 teaspoons salt

Steps:

Preheat oven to 400°F.
Wash and pierce each eggplant 3 or 4 times.
Roast eggplant for 45 minutes to an hour turning a few times.
Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
Add garlic and oregano.
Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
Chop eggplant and add to onion mixture.
Add tomato sauce, salt and oregano.
Add frozen soy crumbles and heat through.
Add 3/4 cup of cheese and mix well.
Fill eggplant shells with mixture.
Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.

Nutrition Facts : Calories 268.7, Fat 12, SaturatedFat 2.5, Sodium 1209, Carbohydrate 29.3, Fiber 14.1, Sugar 12.2, Protein 15.8

VEGETABLE-STUFFED EGGPLANT

Vegetable-Stuffed Eggplant image

A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small eggplant
1 medium ear sweet corn, husk removed
1 small onion, finely chopped
1 small tomato, chopped
1 garlic clove, minced
4-1/2 teaspoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/2 cup water
1/3 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob., In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish. , Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. ,

Nutrition Facts : Calories 259 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 728mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 9g protein.

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