Oven Eggplant

This Oven Eggplant recipe offers a delightful twist on traditional stuffed vegetables, perfect for a light yet satisfying side dish. The eggplant is gently boiled to tenderize it before being scooped out and mixed with a savory blend of low-fat cottage cheese, fresh herbs, and rich tomato sauce. The result is a creamy, aromatic filling that balances the earthy flavor of the eggplant with bright notes of basil and oregano. Topped with melting provolone cheese, these halves bake until golden and bubbly. Ideal for vegetarians and those watching their calorie intake, this dish brings home-style comfort to your table. It pairs beautifully with grilled meats or stands alone as a hearty vegetarian main. Simple ingredients come together to create a dish that is both healthy and deeply flavorful.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 47.0

Dietary: Diabetic, Gluten-free, Vegetarian

Description

This Oven Eggplant recipe offers a delightful twist on traditional stuffed vegetables, perfect for a light yet satisfying side dish. The eggplant is gently boiled to tenderize it before being scooped out and mixed with a savory blend of low-fat cottage cheese, fresh herbs, and rich tomato sauce. The result is a creamy, aromatic filling that balances the earthy flavor of the eggplant with bright notes of basil and oregano. Topped with melting provolone cheese, these halves bake until golden and bubbly. Ideal for vegetarians and those watching their calorie intake, this dish brings home-style comfort to your table. It pairs beautifully with grilled meats or stands alone as a hearty vegetarian main. Simple ingredients come together to create a dish that is both healthy and deeply flavorful.

Ingredients

1 md Eggplant
1/2 cup Cottage cheese, lowfat
2 tablespoon Onion; chopped
1 teaspoon Bay leaf; ground
1 teaspoon Basil
1 teaspoon Oregano
2 tablespoon Tomato sauce
2 ounce Provolone

Directions

1
Place the whole eggplant in a pot of boiling water, cover, and cook for 10 minutes or until tender.
2
Drain the eggplant thoroughly and let it cool slightly.
3
Cut the eggplant in half lengthwise.
4
Using a spoon, scoop out the insides, leaving a 1/2-inch thick shell to form the boat.
5
In a bowl, mash the scooped eggplant flesh together with the cottage cheese, chopped onion, ground bay leaf, basil, oregano, and tomato sauce until well combined.
6
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
7
Stuff the eggplant halves with the mixture and place them in a baking dish.
8
Add a small amount of water to the bottom of the baking dish to keep the eggplant moist during baking.
9
Cover the dish and bake for 15 minutes.
10
Top each stuffed half with slices of provolone cheese.
11
Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 47.0kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.8g4%
Cholesterol 5.2mg2%
Sodium 147.3mg7%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.5g6%
Sugars 2.2g
Protein 4.1g9%

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

Note

Storage: Allow leftovers to cool completely before covering and refrigerating for up to 3 days. Reheat in the oven or microwave.

Substitutions: You can substitute the cottage cheese with ricotta or a dairy-free alternative for a different texture. Fresh basil and oregano work well if you have them on hand.

Tip: Ensure the eggplant is well-drained after boiling to prevent the filling from becoming too watery.

Serving: This dish pairs well with a simple green salad or crusty bread.

Keywords: baking, basil, bay, boiling, cheese, chopped, cottage, diabetic, eggplant, ground, international, leaf, lowfat, onion, oregano, oven, provolone, sauce, side-dish, stuffing

Read it online: https://www.chefs-mate.com/recipe/oven-eggplant/