Name: Stuffed Eggplant
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 Pure Flavor® Purple Baby or Graﬃti Eggplants; 2 Pure Flavor® Sweet Bell Peppers, chopped, color of your choice; ¼ cup Pure Flavor® Beefsteak Tomatoes, ﬁnely diced; 1-2 garlic cloves, minced; ½ cup cheddar cheese, ﬁnely shredded 2 tbsp. olive oil; 2-3 tbsp. fresh parsley, chopped; Salt and pepper, to taste

Recipe Rating

Preparation

10 minutes

Cook Time

25 minutes

Serves

Cooking Level

Medium

Ingredients

2 Pure Flavor® Purple Baby or Graﬃti Eggplants
2 Pure Flavor® Sweet Bell Peppers, chopped, color of your choice
¼ cup Pure Flavor® Beefsteak Tomatoes, ﬁnely diced
1-2 garlic cloves, minced
½ cup cheddar cheese, ﬁnely shredded 2 tbsp. olive oil
2-3 tbsp. fresh parsley, chopped
Salt and pepper, to taste

Directions

Step 1

Preheat oven to 375°F.

Step 2

Halve baby eggplant, lengthwise. Scoop out inner eggplant, chop and set aside. Heat 1 tbsp. of olive oil over medium heat. Cook eggplant shells cut side down until bitemned lightly.

Step 3

Remove eggplant shells, in the same pan, add tomatoes and peppers and cook until slightly softened.

Step 4

Add chopped eggplant and garlic to mixture, cook 5-8 minutes more until softened. Add 1 more tbsp. of olive oil or water if mixture gets too dry. Season with salt and pepper to taste. Stuff eggplant shells with mixture.

Step 5

Add cheese on top.

Step 6

Bake for 20 - 25 minutes. Garnish with chopped parsley (optional).

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American Appetizer Baby Eggplants Beefsteak Tomatoes Dinner Dinner Recipes Entrée Family Gluten Free Healthy Healthy Dinner Ideas Keto Friendly Lunch Nut Free Pepper Recipes Quick Side Dish Simple Dinners Sweet Bell Peppers Under 30 | Recipes Under 30 Minutes Vegetarian

Stuffed Eggplant