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Saturday, October 17, 2009

Stuffed Eggplant



When I bought a yellow bell pepper at the farmer's market, I had every intention of stuffing them with something. The day came and I prepped my ingredients. Eggplants, onion, basil, tomato. But as I did, my mind began to wander and I ended up slicing the bell pepper to bits. Great! (I say that with a touch of sarcasm) So I made the only other logical choice.

I stuffed the eggplant instead. So I scooped out the innards and roasted the "shell." Sauteed the innards with some onion, the chopped bell pepper, and tomato. Season with some dry oregano and fresh basil to give it a lovely distinct taste. Then stuffed the lovely mix together into the eggplant boats and topped it off with some bread crumbs and shredded cheese. Let that melt a few minutes longer and dinner was served. I managed to salvage my origianl intent of stuffing something. Haha...

Serves 2-4




Stuffed Eggplant

1 plump eggplant
1 yellow bell pepper - chopped
1 medium ripe tomato - seeded and chopped
1/2 medium onion - chopped
extra virgin olive oil
1 c fresh basil - roughly chopped
1 tsp dry oregano
1/2 c shredded cheese (your choice)
balsamic vinegar
salt
pepper


Preheat your oven to 450˚F

Cut the eggplant in half length-wise and scoop out 90% of the inside, leaving a nice boat shape. Coat the eggplant halves with olive oil and season with a little salt and pepper. Roast for about 20-25 minutes.

Roughly chopped the scooped flesh of the eggplant.

Saute the onions on a little olive oil until they are tender. Then add the bell pepper and eggplant. Saute those as well until tender and the eggplant has turned darker.

Add the tomatoes.

Season with a little salt and pepper and add the basil. Stir occasionally to combine.

When the eggplants are done roasting, let the cool for a couple of minutes.

Scoop the eggplant/bell pepper mixture into the boats and top with the breadcrumbs and shredded cheese.

Bakes for another 5-10 minutes until the cheese is melted. Drizzle a little bit of balsamic vinegar on top.


16 comments:

Donna-FFW said...

That looks fantastic.. love th filling ingredients, nice, simple, and healthy!

Andrea@WellnessNotes said...

I usually stuff lots of home-grown zucchini in the summer, but I don't think I've ever stuffed an eggplant. Your recipe sounds delicious.

JMom said...

I love eggplants! This looks and sounds delicious :)

♥peachkins♥ said...

hmmnn.. it looks good. I would have to try stuffed eggplant..

teresa said...

mmmm, so healthy and yummy!

Mary said...

This looks really good. It's just gone on my must try list. Have a great day.

Jenn said...

Donna, Jmom, teresa: Thanks.

Andrea: Yeah, I wanted to do stuffed zucchini, but I chopped them up before I could.

peachkins: Go for it.

Mary: woohoo...

Debbie said...

Love eggplant...one of my favorites!

Hummingbird Appetite said...

The recipe is so manageable. The stuffed eggplant looks so hearty.

the ungourmet said...

That really does look good and I don't usually go for eggplant. I like the stuffed eggplant idea. Nice!

ValleyWriter said...

Oh man - I'm always doing stuff like that (chopping something I shouldn't or not chopping something I should have)! Oh well - looks like you came up with a great alternative!

Jenn said...

debbie: mine, too.

hummingbird: it is.

Ungourmet, Valley: Thanks.

Heavenly Housewife said...

This is fab. I love eggplant parmesan and this looks like it would taste very similar :)

Cinnamon-Girl Reeni♥ said...

Such a delicious idea to stuff an eggplant! It's different and that's why I love it!

pigpigscorner said...

Another great eggplant recipe! Sounds really healthy and delicious!

Jenn said...

HH: Yeah. it does.

Reeni: ;-D

pigpig: it is.

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