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Stuffed eggplants

Updated on July 9, 2013
5 stars from 2 ratings of Stuffed eggplants

Stuffed eggplants make a great idea for lunch or dinner. The recipe is perfect for hot summer days, it's nutritious, it's delicious and - want to know a secret? - it's low in calories!

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Serves 2 people


  • 1 eggplant, cut in half
  • 1 scallion, chopped
  • 1 zucchini, grated
  • 2 tomatoes, blended
  • 3 spoons olive oil
  • mozzarella cheese, grated
  • spices, (salt, pepper, ecc.)

How to prepare the stuffed eggplants

  1. First, preheat the oven to about 450 degrees (250 degrees Celsius) and let the eggplant halves bake for 20 minutes.
  2. Meanwhile, prepare the stuffing: in a pan, fry the zucchini, scallion and tomatoes in the olive oil for a few minutes. Add spices to your taste (you should try adding some oregano too, it's delicious).
  3. When the eggplant is baked, scoop the middle and chop it, then add it to your vegetable stuffing. Fry everything together for 1-2 minutes max.
  4. Now, add the stuffing on the scooped eggplants and add the grated mozzarella cheese on top.
  5. Let the eggplant halves stay in the oven for a maximum of 5 minutes, until the cheese melts.
  6. Serve ;)
Nutrition Facts
Serving size: 2 servings
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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