Vegetarian Stuffed Eggplant (Aubergine)

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 4

    • About This Recipe

    “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.”

    Ingredients

  • 2smalleggplants
  • 1teaspoonsalt
  • 3tablespoonsoil
  • 1mediumonion, diced
  • 1green pepper, diced
  • 1smallzucchini, cubed
  • 2garlic cloves, diced
  • 1 (6ounce) cans tomato paste
  • 1teaspoonsugar
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1teaspoonoregano
  • 2cupscooked kidney beans
  • 8ouncesmuenster cheese, grated

    • Directions

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

    • Reviews

  • “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!”

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

  • “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!”

  • “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.”

  • “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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