Stuffed Eggplant...bake until golden & bubbling!
Need I say more?! Oh these are goooood! Great for Thanksgiving!!
Just like a little mini quiche tucked into nice little eggplant ‘shells’ just beggin’ to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it’s served at room temp. Also a hearty fill for the vegetarians out there
- 4 eggplants
- 3 Tablespoons olive oil, plus extra for brushing
- 1 onion, chopped
- 1 celery stalk, chopped
- 3 red or green bell peppers, halved, seeded & chopped
- 4 ripe tomatoes, diced
- 2 eggs, lightly beaten
- 3 Tablespoons Parmesan cheese, freshly grated
- salt & pepper
1Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’.
2Chop the flesh & save the shells.
1Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
2Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
3Preheat the oven to 350 degrees F.
1Brush an ovenproof dish with olive oil.
1Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish.
1Sprinkle with Parmesan and bake until golden & bubbling!
1Remove from the oven and let cool.
Serve cold/at room temperature.
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