Eggplant Stuffing

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Servings: 6 Difficulty: Intermediate
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A savory Mediterranean dish where tender eggplant shells are filled with a fragrant pulp of herbs, wine, and spices.
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This classic Mediterranean eggplant stuffing transforms humble vegetables into an elegant side dish or light main course. The process involves hollowing out medium eggplants to create sturdy vessels, then sautéing the removed flesh with aromatic scallions, garlic, and fresh herbs like parsley and fennel. A splash of dry white wine and tomato paste adds depth and acidity, balancing the earthy sweetness of the eggplant. The mixture simmers until tender, thickened with breadcrumbs for texture. Whether served warm from the oven or chilled as part of a mezze spread, this vegan and vegetarian-friendly recipe offers a moist, flavorful bite that highlights the natural qualities of the ingredients. It pairs beautifully with grilled meats or stands alone as a sophisticated plant-based option.

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Eggplant Stuffing

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 151.3

Description

This classic Mediterranean eggplant stuffing transforms humble vegetables into an elegant side dish or light main course. The process involves hollowing out medium eggplants to create sturdy vessels, then saut&# 195;©ing the removed flesh with aromatic scallions, garlic, and fresh herbs like parsley and fennel. A splash of dry white wine and tomato paste adds depth and acidity, balancing the earthy sweetness of the eggplant. The mixture simmers until tender, thickened with breadcrumbs for texture. Whether served warm from the oven or chilled as part of a mezze spread, this vegan and vegetarian-friendly recipe offers a moist, flavorful bite that highlights the natural qualities of the ingredients. It pairs beautifully with grilled meats or stands alone as a sophisticated plant-based option.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Lightly oil a baking dish.
  2. Cut the eggplants in half lengthwise.
  3. Using a small knife, carefully scoop out the eggplant flesh, leaving a 1/4-inch border attached to the skin to form a sturdy shell. Set the shells aside.
  4. Dice the removed eggplant flesh finely. Process in a food processor or meat grinder until it resembles a coarse pulp.
  5. Heat olive oil in a large frying pan over medium heat. Add chopped scallions and garlic (if using) and sauté until softened, about 3-4 minutes.
  6. Stir in fresh parsley, fennel or dill, allspice, dry white wine, and tomato paste diluted with water.
  7. Add the eggplant pulp to the pan. Season with salt and freshly ground pepper.
  8. Simmer the mixture for 20 minutes, stirring occasionally, until the liquid reduces and the eggplant is tender.
  9. Stir in breadcrumbs to absorb any excess moisture and thicken the filling. Taste and adjust seasoning if necessary.
  10. Spoon the stuffing mixture into the prepared eggplant shells.
  11. Place the stuffed eggplants in the oiled baking dish. Bake for 35 minutes until heated through and slightly golden on top.
  12. Serve warm, or allow to cool completely to serve cold.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 151.3kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 2.2g9%
Sugars 2.6g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, stuffing, mediterranean, vegan, vegetarian, side dish, baked, savory, herbs, parsley, fennel, wine, tomato paste, breadcrumbs, garlic, scallions, olive oil
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