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11 INGREDIENTS • 10 STEPS • 55MINS

Vegetable Stuffed Eggplant

Name: Vegetable Stuffed Eggplant
Total time: PT3300.0S
Yield: 4
Ingredients: 2 Eggplant; 1 Leek; 1 Red Bell Pepper; 2 clove Garlic; 1 Onion; 500 gram Tomato Passata; to taste Cheese; as needed Olive Oil; 1 Zucchini; to taste Salt; to taste Ground Black Pepper

Recipe

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

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Spanish Recipes with Sofia

Hello, I'm Sofia! I want to share my culture and teach people that don't know how to cook and want to learn. I make easy Spanish recipes so everyone can join in and enjoy tasty and homemade food!

http://www.spanishrecipeswithsofia.com

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

55MINS

Total Time

$1.77

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Eggplants, halved

1

Leek, finely chopped

1

Red Bell Pepper, roughly chopped

2 cloves

Garlic, minced

1

Onion, chopped

2 cups

Tomato Passata

to taste

Cheese, grated

as needed

Olive Oil

1

Zucchini, chopped

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

95

Fat

0.5 g

Protein

4.4 g

Carbs

20.7 g

Love This Recipe?

Add to plan

Vegetable Stuffed Eggplant

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Spanish Recipes with Sofia

Hello, I'm Sofia! I want to share my culture and teach people that don't know how to cook and want to learn. I make easy Spanish recipes so everyone can join in and enjoy tasty and homemade food!

http://www.spanishrecipeswithsofia.com

Cooking InstructionsHide images

step 1

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

step 2

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

step 3

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

step 4

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

step 5

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

step 6

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

step 7

Scoop the mixture into the hollowed out eggplant husks.

step 8

Sprinkle Cheese (to taste) over the top.

step 9

Broil for 10 minutes.

step 10

Serve and enjoy!

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