Eggplant-Tomato Stuffing

(Serves 6-8)

Enjoy the Mediterranean influence of this dish!

  • 1 large eggplant
  • 1 Tablespoon olive oil
  • 2 Tablespoons chopped yellow onion
  • 4 Tablespoons chopped bell pepper, assorted colors
  • 1 Tablespoon carrots, minced
  • 2 cloves garlic, minced
  • 1 cup chopped celery or fresh fennel (sweet anise)
  • 1 cup chopped fresh tomato (can substitute low-sodium canned tomatoes)
  • 1 cup dry bread crumbs
  • 2 teaspoons shredded fresh basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Steam eggplant (whole) for 30 minutes or until tender (a fork poked into the middle should go in easily). This can be done on top of the stove in a large pot or in a preheated, 375-degree oven (in a large casserole). Remove from heat and allow to cool.

Heat olive oil in a pan and saute onion, peppers, carrots, garlic, and celery until tender. Remove from heat.

Cut eggplant in half and scoop out pulp. Save the shell if you would like to serve the stuffing in it.

Preheat oven to 375 degrees. Mash the eggplant pulp and mix with the sauted vegetables, tomatoes, bread crumbs, basil, oregano and pepper.

Pack into 1-quart oiled loaf pan or nonstick casserole. Cover and bake for 20-25 minutes.

Note: Stuffing may be topped with seasoned bread crumbs or shredded fresh herbs.

Total calories per serving: 116

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