Vegetable Stuffed Eggplant

There are so many ways to make stuffed aubergine (eggplant), and this recipe is a particularly good one!

Total Time

55min

0.0

0 Ratings

Author: Spanish Recipes with Sofia

Servings:

Ingredients

•

Eggplants , halved

•

Leek , finely chopped

•

Red Bell Pepper , roughly chopped

•

2 cloves

Garlic , minced

•

Onion , chopped

•

2 cups

Tomato Passata

•

to taste

Cheese , grated

•

as needed

Olive Oil

•

Zucchini , chopped

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Scoop out the insides of the Eggplants (2) . Chop them up and set aside.

Place the hollowed out husks of the eggplants in a pot of boiling water. Cook for about 30 minutes.

In a pan, add Olive Oil (as needed) and Garlic (2 cloves) . Allow to heat up.

Add Onion (1) and Red Bell Pepper (1) . Cook until softened slightly.

Add Zucchini (1) , Leek (1) , and eggplant flesh. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Add Tomato Passata (2 cups) and stir to combine. Cook for 5 more minutes.

Scoop the mixture into the hollowed out eggplant husks.

Sprinkle Cheese (to taste) over the top.

Bake for 10 minutes.

10.

Serve and enjoy!

Nutrition Per Serving

CALORIES

FAT

0.5 g

PROTEIN

4.4 g

CARBS

20.7 g