Stuffed Eggplant

By Tracy

2 Person

70 Minutes

572 Calories

Ever heard of Imam Bayildi? We thought so! It’s a delicious turkish dish that consists of eggplant stuffed with tomatoes, onion, and garlic. But that is not set in stone. To make it even better, top each eggplant with mozzarella and cheddar! Cheese and eggplant go together perfectly! Still not satisfied? Sprinkle some walnuts to give it that nice crunchy texture!

Ingredients

pepper
salt
1/4 cup walnut, chopped
3 oz. cheddar cheese
3 oz. mozzarella
1 tbsp. parsley, diced
1 tomato
3 cloves garlics
1 onion
4 tbsp. olive oil
1 eggplant

Method

01

Preheat the oven to 340 degrees F/170 degrees C.
02

Cut the eggplants in half, lengthwise. Put the halves into a baking tray. Season them with salt, pepper, and a few drops of olive oil. Bake for 30 minutes.
03

Use a scoop or a spoon to remove the inside of each eggplant half. Dice the eggplant pulp, the onion, and the tomato.
04

Heat the remaining olive oil in a skillet. Cook the onion until it turns translucent. Crush the garlic and add it in the skillet. Add the tomato and the diced eggplant pulp. Add salt, pepper, and parsley. Cook all the ingredients together for around 8-10 minutes.
05

Stuff the eggplant halves with the cooked mixture. Shred the mozzarella and the Cheddar cheese. Add a layer of shredded mozzarella and one of shredded Cheddar on each eggplant. Bake for 10-15 minutes at 360 degrees F/180 degrees C.
06

Before you serve them, sprinkle them with some chopped walnuts.

Related Tags

Gluten-free Recipes

Vegan Recipes

Eggplant Recipes

Stuffed Eggplant

3.9

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Calorie 572 Kcal
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

pepper

salt

1/4 cup walnut, chopped

3 oz. cheddar cheese

3 oz. mozzarella

1 tbsp. parsley, diced

1 tomato

3 cloves garlics

1 onion

4 tbsp. olive oil

1 eggplant

03 Method

Step 1

Preheat the oven to 340 degrees F/170 degrees C.

Step 2

Cut the eggplants in half, lengthwise. Put the halves into a baking tray. Season them with salt, pepper, and a few drops of olive oil. Bake for 30 minutes.

Step 3

Use a scoop or a spoon to remove the inside of each eggplant half. Dice the eggplant pulp, the onion, and the tomato.

Step 4

Heat the remaining olive oil in a skillet. Cook the onion until it turns translucent. Crush the garlic and add it in the skillet. Add the tomato and the diced eggplant pulp. Add salt, pepper, and parsley. Cook all the ingredients together for around 8-10 minutes.

Step 5

Stuff the eggplant halves with the cooked mixture. Shred the mozzarella and the Cheddar cheese. Add a layer of shredded mozzarella and one of shredded Cheddar on each eggplant. Bake for 10-15 minutes at 360 degrees F/180 degrees C.

Step 6

Before you serve them, sprinkle them with some chopped walnuts.

04 Author