Roasted and Stuffed Smothered Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium Eggplant, fresh, unpeeled and sliced lengthwise2 tsp Olive Oil1 large Onion, chopped into 1/4 inch pieces1 large Carrot, chopped into 1/4 inch pieces2 Sweet Red Peppers3 cloves Garlic1 can, 15 oz Tomato Sauce2T. fresh Parsley1T. fresh thyme (or 1tsp. dried)1/8 tsp. table salt1/8 tsp. black pepper
1. Preheat oven to 400.
2. Rub cut sides of eggplant with oil. Place on nonstick baking sheet cut sides up. Bake for 20-25 minutes. Remove from oven and flip. Allow to cool on baking sheet, but leave oven on.
3. Meanwhile, coat a non-stick skillet with cooking spray and heat over med-high heat. Add onions, carrots, and peppers. Sauté until soft and slightly browned, about 5-7 minutes. Add garlic. Increase heat to high and continue to sauté about 5-7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.
4. Scoop out flesh of cooked eggplant, leaving about 1/4 inch of eggplant flesh in shin. Coarsely chop flesh and add to mixture; mix well.
5. Fill eggplant shells with 1.5 cups of filling each. Place in non-stick 9x13 inch pan. Spoon 1/2 c. of tomato sauce over each stuffed eggplant. Bake for 15 minutes, remove from oven and let cool.
Number of Servings: 4
Recipe submitted by SparkPeople user CSIMPSON75.
2. Rub cut sides of eggplant with oil. Place on nonstick baking sheet cut sides up. Bake for 20-25 minutes. Remove from oven and flip. Allow to cool on baking sheet, but leave oven on.
3. Meanwhile, coat a non-stick skillet with cooking spray and heat over med-high heat. Add onions, carrots, and peppers. Sauté until soft and slightly browned, about 5-7 minutes. Add garlic. Increase heat to high and continue to sauté about 5-7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.
4. Scoop out flesh of cooked eggplant, leaving about 1/4 inch of eggplant flesh in shin. Coarsely chop flesh and add to mixture; mix well.
5. Fill eggplant shells with 1.5 cups of filling each. Place in non-stick 9x13 inch pan. Spoon 1/2 c. of tomato sauce over each stuffed eggplant. Bake for 15 minutes, remove from oven and let cool.
Number of Servings: 4
Recipe submitted by SparkPeople user CSIMPSON75.
Nutritional Info Amount Per Serving
- Calories: 174.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 584.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 10.7 g
- Protein: 5.0 g
Member Reviews