Vegetable Stuffed Eggplant Recipe Vegetable-stuffed Eggplant On Bakespace.com
To be perfectly honest with you all, I never really gave eggplants a second thought. They were just always there, nestled among the broccoli and tomatoes at the grocery store, minding their own business. But then something happened. Something that made me see eggplants in a whole new light. And that something was stuffed eggplant.
Cheesy Stuffed Eggplant With Broccoli, Tomatoes And Leeks Recipe
Friends, you haven't lived until you've tasted the cheesy goodness of a stuffed eggplant. And lucky for you, I've got a recipe right here to guide you in your eggplant awakening.
Ingredients
- 2 eggplants
- 1 large broccoli head, chopped into florets
- 2 leeks, sliced
- 1 cup cherry tomatoes, halved
- 1 cup grated cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper
Instructions
- Preheat your oven to 375°F.
- Cut your eggplants in half lengthwise and scoop out the insides. Reserve the insides for later.
- In a large pan, heat the olive oil over medium heat. Add the leeks and sauté for about 5 minutes.
- Add the chopped broccoli to the pan and stir to combine. Cook for another 5 minutes.
- Add the cherry tomatoes and cook for an additional 3-4 minutes until everything is heated through.
- In a separate bowl, mix the scooped-out eggplant insides with the grated cheddar cheese and breadcrumbs.
- Fill each eggplant half with the vegetable mixture and top with the cheese and breadcrumb mixture.
- Bake the eggplants for 30-35 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!
Easy Stuffed Eggplant Recipe - Cooking LSL
Now, I know what you're thinking. "But funny person, that recipe looked amazing. How could there possibly be a better stuffed eggplant out there?" Well, my dear reader, let me tell you. This easy stuffed eggplant recipe from Cooking LSL is a game changer.
Ingredients
- 2 medium eggplants
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- Salt and pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Cut off the top and bottom of each eggplant. Cut each eggplant in half lengthwise.
- Using a spoon, scoop out the flesh from the eggplants, leaving about 1/2 inch of flesh in each half.
- Chop up the scooped-out eggplant flesh into small pieces.
- In a pan, heat up the olive oil over medium heat.
- Once hot, add the onion and garlic and cook until softened and fragrant.
- Add the red bell pepper and cook for another 2-3 minutes.
- Add the chopped eggplant flesh and cook until everything is tender and heated through. Season with salt and pepper to taste.
- Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
- Stuff each eggplant half with the vegetable mixture and place them in a baking dish.
- Bake for 30-35 minutes or until the eggplants are golden brown and tender.
- Allow to cool slightly before serving. Enjoy!
So there you have it, folks. If you were an eggplant skeptic before, I hope these two recipes have convinced you to give stuffed eggplant a try. And who knows, maybe you'll even become an eggplant enthusiast like me.
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