Stuffed eggplant with tomatoes and garlic
Indulge in our delicious Stuffed Eggplant with Tomatoes and Garlic! This savory recipe combines tender eggplant, juicy tomatoes, and aromatic garlic, all sautéed in rich olive oil for a mouthwatering dish that's perfect for any meal. Quick, healthy, and delightfully flavorful, it's a must-try for veggie lovers!
- 13 Mar 2025
- Cook time 50 min
- Prep time 10 min
- 2 Servings
- 4 Ingredients
Stuffed eggplant with tomatoes and garlic is a delicious, hearty dish that showcases the natural flavors of fresh vegetables. This simple yet flavorful recipe is perfect for a wholesome meal any time of the year. Whether you're a vegan, vegetarian, or just a veggie enthusiast, this recipe is sure to please. Let's get started on making this vibrant and tasty dish.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the eggplant thoroughly and cut it in half lengthwise.
- Using a knife or a spoon, carefully scoop out the flesh of the eggplant without damaging the skin, leaving about a 1/4-inch thick shell.
- Finely chop the scooped-out eggplant flesh and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped eggplant flesh to the skillet and cook for about 5-7 minutes, or until it becomes soft and slightly golden.
- Add the diced tomatoes to the skillet, stir to combine, and cook for another 5-7 minutes until the mixture thickens. Season with salt and pepper to taste.
- Lightly brush the inside of the eggplant shells with the remaining 1 tablespoon of olive oil.
- Spoon the tomato and eggplant mixture into the eggplant halves, dividing it equally between the two.
- Place the stuffed eggplant halves onto a baking sheet lined with parchment paper or lightly greased.
- Bake in the preheated oven for about 30-35 minutes, or until the eggplant shells are tender and the tops are slightly browned.
- Remove from the oven and let cool slightly before serving.
- Optionally, you can garnish with fresh herbs like parsley or basil for extra flavor.
Tips:
- Choose a firm, medium-sized eggplant for best results.
- If you prefer a less bitter taste, sprinkle the cut eggplant with salt and let it sit for 20-30 minutes before cooking, then rinse and pat dry.
- Feel free to add fresh herbs such as basil or parsley for an extra burst of flavor.
- For a heartier dish, you can add cooked quinoa, rice, or lentils to the stuffing mixture.
- Experiment with different cheeses, like feta or mozzarella, if you're not following a vegan diet.
There you have it, a delightful stuffed eggplant with tomatoes and garlic! The combination of the tender eggplant, juicy tomatoes, and aromatic garlic is a treat for your taste buds. This dish not only looks beautiful but also provides a nutritious and satisfying meal. Enjoy it as a main course or a side dish, and don't be surprised if it becomes a new favorite in your recipe repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 4.10g | 3% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 10g | 26% |
| Sugar 14g | 14% |
| Fat | |
| Fat 22g | 25% |
| Saturated 2.97g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 30mg | 5% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 2.67mg | 17% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 30% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.31mg | 35% |
| Iron, Fe 1.06mg | 10% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 990mg | 29% |
| Selenium, Se 0.97ug | 2% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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