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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • 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!

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    • on June 23, 2006

      I added rice to my filling. I normally love eggplant but I couldn't stand the texture of this one. The filling was fansastic though!!! I'm going to try this recipe again but instead of eggplant I will use a couple large zuccini.

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    • on April 04, 2005

      Sorry Mirj, but this was not a hit at our place. I've tried your recipes before with much success, however DH was not a fan. The filling was tasty but the eggplant shell was bitter. Maybe I missed something but I won't be trying this again. I did blend up the filling with some basmati rice to make baby food for my 8 month old. She really liked it. DH says to give this a one star but I actually think it is more like a 3 star recipe.

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    • on June 17, 2004

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    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
    48%
    Total Fat 28.9 g
    44%
    Saturated Fat 12.5 g
    62%
    Cholesterol 54.5 mg
    18%
    Sodium 1956.3 mg
    81%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 19.2 g
    76%
    Sugars 18.3 g
    73%
    Protein 25.6 g
    51%

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