Stuffed Eggplant Recipe

Stuffed Eggplant Recipe is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 large eggplant
• 1/2 cup cooked rice
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4-inch thick shells. Chop the eggplant flesh and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped eggplant, onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the cooked rice, chopped tomatoes, parsley, feta cheese, salt, and black pepper.
5. Fill the eggplant shells with the rice mixture and place them in a baking dish. Sprinkle the tops with Parmesan cheese.
6. Bake the stuffed eggplants for 20 minutes, or until they are heated through and the cheese is melted and golden. Serve immediately.

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	355 kcal
Fat	16 g
Saturated Fat	6.9 g
Carbohydrates	75.1 g
Protein	27.2 g
Sodium	1572.3 mg
Cholesterol	50.7 mg