Stuffed Eggplant

EggplantsStuffed Eggplant

Also called aubergine eggplant is a member of the nightshade family and a native of SE Asia.  Eggplants are very versatile and vary in color from a yellowish-white to deep purple.  Stuffed Eggplant is fairly easy to cook and a great alternative to a meat course.


2 Eggplants (Approx 3/4 Pound Each)

2 Tablespoons Kosher Salt

8 Tablespoons Vegetable Oil

1 Chopped Onion

3 Tablespoons Tomato Paste

1 Tablespoon Freshly Ground Pepper

4 Eggs

Chopped Parsley To Garnish

Preheat your oven to 350º F.  Wipe the eggplants and then trim off the stems.  Cut them in half lengthwise and then score the cut surface well.  Sprinkle with the kosher salt and leave sit for 20 minutes.  This draws out the bitterness.  Pat the eggplants dry using a paper towel or a dishtowel.  In a large sauté pan add the vegetable oil and heat over a medium high heat.  Add the eggplant halves and gently cook for 2 minutes per side.  Remove from the pan and place onto a large plate.  Set aside.  Add the onion to the sauté pan and cook for 6 minutes until golden brown.  While the onions are cooking scrape out the eggplant flesh.  Leave a good edge on the skin.  Chop the flesh roughly and stir into the pan with the tomato paste and pepper.  Simmer with the onions for 5 minutes.  Remove from the heat.  Place the eggplants into a shallow parchment paper lined ovenproof dish.  Break the eggs individually into a cup and pour carefully into the eggplant shells.  Spoon in the cooked mixture along each end of the eggplants.  Place into the oven and bake for 20 to 25 minutes.  Remove from the oven and sprinkle with chopped parsley before serving.  Serves 2 to 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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