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    You are in: Home / Recipes / Vegetarian Stuffed Eggplant (Aubergine) Recipe
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    Vegetarian Stuffed Eggplant (Aubergine)

    Vegetarian Stuffed Eggplant (Aubergine). Photo by Leah Grace

    1/1 Photo of Vegetarian Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Mirj's Note:

    I first tasted this at a friend's house several years ago. She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. You can omit the cheese for a vegan dish.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Wash the eggplant well--do not peel.
    3. 3
      Cut each eggplant in half lengthwise.
    4. 4
      Scoop out centers, leaving a 1-inch shell.
    5. 5
      Dice eggplant pulp and reserve.
    6. 6
      Fill a large skillet with ½ inch of water and 1 teaspoon salt.
    7. 7
      Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
    8. 8
      Lower the flame, cover and let simmer for 10 minutes.
    9. 9
      Drain the shells and put them on a baking sheet, skin side down.
    10. 10
      Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
    11. 11
      Add tomato paste, sugar, seasonings, and the cooked kidney beans.
    12. 12
      Simmer uncovered 10 minutes longer.
    13. 13
      Fill shells with vegetable mixture and top with grated cheese.
    14. 14
      Bake for 10 minutes.

    Ratings & Reviews:

    • on January 24, 2003


      Wonderful! Delicious! Wonderful! Wonderful! YUM!!! I made this for dinner tonight. Did everything as directed ecxept I added 1/4 cup of water when the mixture was simmering because it was very dry. I halved the recipe and didn't use muenster cheese because I am on a diet. I can't imagine how delicious that would be! I did add a teaspoon of grated parmesan to the mix, and a light sprinkle of grated swiss cheese on top. If I had known about this recipe back when I was a vegetarian, I would have turned into an eggplant! :) Thank you for posting such a delicious recipe Mirjam!

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    • on February 13, 2009

      To get rid of the bitter, soak the whole egg plant in salty, room temperature water for 30 minutes before you start cooking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2010


      This was great. I omitted the tomato paste (bc I didn't have any) and the sugar and the cheese bc I'm vegan. And I substituted the beans with brown rice. Also I added baby bella mushrooms and substituted summer squash for the zucchini. By simmering the eggplant shells in the water with salt, it gave it a perfect light salty taste! Very yummy and super easy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Vegetarian Stuffed Eggplant (Aubergine)

    Serving Size: 1 (603 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.4
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 12.5 g
    Cholesterol 54.5 mg
    Sodium 1956.3 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 19.2 g
    Sugars 18.3 g
    Protein 25.6 g

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