Stuffed Eggplant (Aubergine)

READY IN: 40mins
Recipe by Faith <3

Pretty good, if I do say so myself

Top Review by Chef Alessandra

Very good. I did have some green peppers so I add them to the recipe. Very tasty. Thanks for sharing

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  2. Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
  3. Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
  4. Bake in preheated oven for 30 minutes.

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