Stuffed Eggplant (Aubergine)

Total Time
Prep 30 mins
Cook 20 mins

Great eggplant recipe

Ingredients Nutrition


  1. Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
  2. Salt the shells and set aside to make them sweat.
  3. Rinse off salt, gently squeeze and dry.
  4. Fry the shells in a tablespoon of olive oil until browned, and drain on paper towels.
  5. In a tablespoon of olive oil, brown off meat, add chopped onion and peppers.
  6. Then add the rest of the ingredients and the diced up eggplant pulp.
  7. Mix the ingredients together and fill the eggplant shells.
  8. Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
  9. Slice the tomatoes and arrange on top of the stuffed shells.
  10. Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese.
  11. Bake in a preheated 350 degree oven for and hour.
Most Helpful

My DH, a very picky eater, LOVED this recipe! I left out the mint and green peppers, and used 1/2 tea dried basil instead of fresh. I also used 3 cloves garlic. It has an intense "lamb" smell, and if you aren't a fan of lamb and eggplant, skip this one.

SAHMchef December 01, 2004