Easy Stuffed Eggplant Recipe

Easy Stuffed Eggplant Recipe

Ingredients

Makes 4 Servings

• 2 medium eggplants (1 pound each)
• 2 tablespoons olive oil
• 1 medium red or yellow onion, diced
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 tablespoon minced garlic (about 3 good-sized cloves)
• 1 medium bell pepper (any color), chopped
• ½ teaspoon salt
• 1 15-ounce can diced tomatoes, drained
• 1 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
• heaping ½ cup crumbled feta cheese
• 2 cups toasted breadcrumbs (see pastas)
• ¼ teaspoon freshly ground black pepper
• 1/3 cup pine nuts or chopped walnuts

Method

1. Adjust the oven rack to the center position and preheat the oven to 350°f
2. Carefully cut the eggplants in half lengthwise with a large, sharp knife
3. Try to get equal halves with clean edges
4. Use a soup spoon or teaspoon to dig into the flesh of each eggplant half and scrape it out
5. You will find that it comes out fairly easily, mostly in longish strips, once you get it started
6. Pull and scrape out the flesh, leaving a shell about ¼-inch thick
7. Set the eggplant shells aside
8. Transfer the eggplant flesh to a cutting board, and chop it into roughly ½-inch pieces
9. Transfer the chopped eggplant to a bowl, and set aside
10. Place a large (10-to 12-inch) heavy skillet over medium heat
11. After about a minute, add the olive oil and swirl to coat the pan
12. Add the onion and herbs, and cook over medium heat, stirring often, for about 5 minutes, or until the onion begins to soften
13. Stir in the garlic and cook for another minute
14. Then add the chopped eggplant, bell pepper, and salt
15. Stir until well combined, turning up the heat to medium-high
16. Continue to cook, stirring frequently, for 5 to 8 minutes, or until the eggplant is soft
17. Add the drained tomatoes and artichoke hearts, keeping the heat at medium-high
18. Stir and cook for 5 minutes longer
19. Don’t cover the pan-you want the juices from all the vegetables to evaporate as much as possible
20. Turn off the heat, and stir in the feta, breadcrumbs, and black pepper
21. Stir until thoroughly combined, then set aside until cool enough to handle comfortably
22. Arrange the eggplant shells in a 9-by 13-inch baking pan, facing up as squarely as possible
23. It’s okay if it seems crowded-they will shrink a little while baking
24. Divide the filling evenly among the 4 shells, pushing it gently into the cavities and mounding it with the back of a spoon
25. Cover the pan tightly with aluminum foil, and bake it in the oven for 45 minutes
26. Remove the pan from the oven, and carefully (so as to avoid a steam burn) lift off the foil
27. Sprinkle the pine nuts or walnuts over the tops of the filled eggplant halves, and gently (and carefully) press them into place
28. Return the uncovered pan to the oven for another 15 minutes of baking
29. Serve hot or warm

Full List of Vegetarian Recipes
Full List of Stuffed-Eggplant Recipes