Description
Easy Stuffed Eggplant with Veggies: A Flavor-Packed Homemade Treat
Ingredients
Scale
- 2 large eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup bell peppers
- 1 cup zucchini
- 1 medium onion
- 2 cloves garlic
- 1 cup tomatoes
- 2 cups spinach
- 1/4 cup herbs (parsley, basil, or oregano)
- 1/2 cup cheese (optional)
- 1 teaspoon ground cumin
- 1 teaspoon paprika or chili flakes
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Slice eggplants lengthwise, score flesh in diamonds, brush with olive oil, and season with salt.
- Roast shells in the middle rack until tender and golden brown, about 25 minutes; let cool slightly before adding filling.
- Heat olive oil in a large skillet over medium heat for 1–2 minutes until shimmering.
- Add chopped onion and garlic, cook until softened and fragrant, about 3–4 minutes, stirring frequently.
- Stir in bell peppers and zucchini, cook 5 minutes until slightly tender with bright color.
- Fold in tomatoes, spinach, herbs, cumin, paprika, and pepper, cooking 2 minutes until spinach wilts.
- Fill each roasted shell generously with the veggie mixture, pressing lightly to mound the filling.
- Return stuffed eggplants to oven at 375°F for 10–12 minutes until heated through and cheese melts.
Notes
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 15 mg