Stuffed Eggplant (Aubergine)

Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night!

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
  • Set aside the shells as they will be used for"bowls".
  • Chop peppers, onion, and eggplant meat into small pieces.
  • Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
  • Add chopped veggies and saute until soft.
  • Add the cooked rice and mix well, using more seasoning, if necessary.
  • Spoon the mixture into the eggplant shells.
  • Top with shredded cheese.
  • Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
  • And viola!
  • Dinner is served!
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"Adapted from an Emeril recipe, this is so delicious and filling! I just love it! I don't have a food processor so the chopping is the only hard part of this recipe. When I make it I chop douple the onion and peppers and we make shrimp fajitas the next night!"
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  1. Kristiina
    This was a really good recipe! Next time I think I will add some mushrooms and cut out some of the onions, that's just to suit our taste though. Thank you.
    Reply
  2. AKillian24
    I really enjoyed this dish! I left out the rice (lower carb) and used FF Mozz. Cheese and it had a pretty good taste. I think I got carried away with the Cayenne as it overpowered the remainder of the dish. I used a combo of Tofu and Scallop. I would add if using Tofu - stir fry with the Scallop/Chicken/etc and use firm (rather than light).
    Reply
  3. Cloe Wind
    Very good...used the essence recipe on this site, but w/o salt added. Does seem to want a little salt, or maybe add a little boullion to the mixture during saute process. This was terrific answer to the "what do I do with all my garden eggplants?" question, as we are averaging about six ripe ones per week! I replaced the green pepper with an orange one because of a friend's allergy to the green, and the colors were spectacular! Esp. when served with a simple salad of cucumber, basil, and tomato from the garden. Mine was a spicy version and the cooling cucumber in the salad was a nice compliment. Also, I brushed olive oil and a little seasoning of fresh thyme and sea salt on the inside of the shells, and cooked them for 5 minutes in the oven before stuffing; this made the "bowl" more easily edible! Unfortunately, I made the rice too early in the day and then forgot to add it to the stuffing mixture--just as well, becuse there was a lot more stuffing than there was space in the "bowls"! The mixture was just as filling and tasty w/o the rice if anyone is low-carb out there! My rice mixture was actually part brown rice, part barley, and part wild rice for color and texture as well as a nutty flavor, so I am a little disappointed that I was so forgetful! Oh well, this will definitely be made again! A winner!
    Reply
  4. Cloe Wind
    Very good...used the essence recipe on this site, but w/o salt added. Does seem to want a little salt, or maybe add a little boullion to the mixture during saute process. This was terrific answer to the "what do I do with all my garden eggplants?" question, as we are averaging about six ripe ones per week! I replaced the green pepper with an orange one because of a friend's allergy to the green, and the colors were spectacular! Esp. when served with a simple salad of cucumber, basil, and tomato from the garden. Mine was a spicy version and the cooling cucumber in the salad was a nice compliment. Also, I brushed olive oil and a little seasoning of fresh thyme and sea salt on the inside of the shells, and cooked them for 5 minutes in the oven before stuffing; this made the "bowl" more easily edible! Unfortunately, I made the rice too early in the day and then forgot to add it to the stuffing mixture--just as well, becuse there was a lot more stuffing than there was space in the "bowls"! The mixture was just as filling and tasty w/o the rice if anyone is low-carb out there! My rice mixture was actually part brown rice, part barley, and part wild rice for color and texture as well as a nutty flavor, so I am a little disappointed that I was so forgetful! Oh well, this will definitely be made again! A winner!
    Reply
  5. Blu Skyy
    We grow eggplants and have to many at the end of the season to know what to do with. This was an excellent alternative to eggplant parmigana. It was very good and fairly simple. Thanks for sharing.
    Reply
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