Vegetable and Cheese Stuffed Eggplant

Vegetable and Cheese Stuffed Eggplant is a hearty and flavorful dish that combines tender roasted eggplant with a savory filling of fresh vegetables and melted cheese. This Kosher American dinner is perfect for a satisfying meal that both vegetarians and meat-lovers will enjoy.

Ingredients

• 2 medium eggplants
• 1 cup diced zucchini
• 1 cup diced bell pepper (any color)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup chopped tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1 cm of the skin intact to create a boat for the filling. Chop the scooped-out flesh and set aside.
3. Brush the hollowed eggplant halves with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast in the preheated oven for 20 minutes.
4. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3 minutes.
5. Add the diced zucchini, bell pepper, and the chopped eggplant flesh to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
6. Stir in the chopped tomatoes, oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the mixture to thicken slightly.
7. Remove the skillet from heat and mix in 1/2 cup of mozzarella cheese and all of the Parmesan cheese until combined.
8. Spoon the vegetable and cheese mixture into the roasted eggplant halves, packing it in well. Top with the remaining 1/2 cup of mozzarella cheese.
9. Return the stuffed eggplants to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains a variety of vitamins and antioxidants from the vegetables.

Tags