Stuffed egg plant

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.4
  • Total Fat: 14.5 g
  • Cholesterol: 26.4 mg
  • Sodium: 409.9 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 11.3 g

View full nutritional breakdown of Stuffed egg plant calories by ingredient
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Number of Servings: 6


    3 medium egg plants
    3 tbsp olive oil
    large garlic clove
    basil (about 2 tbsp)
    6 drained anchovy fillets
    175g mozzarella sliced
    3 large tomatoes sliced
    1 1/2 tbsp capers
    salt and pepper


Slice eggplants in half lengthways.

Useing a teaspoon, get out the pulpy centres of the eggplants until you get a shell no less than ¼ inch thick.

Chop the pulp.

Heat 2 tablespoons of the oil in a saucepan and fry the onion until softened.
Stir in the chopped pulp, crushed garlic and half the basil.

Season with salt and pepper and cook over a low heat for about 10 minutes, stirring now and then. After this, stir in the chopped anchovies.

Preheat the oven to gas mark 4, 350°F (180°C) and arrange eggplant shells in a roasting tin or baking dish.
Spoon the onion/pulp mixture into the shells, then arrange alternate slices of cheese and tomato on top of each eggplant half and sprinkle with the chopped capers.
Finally, sprinkle with the remaining basil and dribble a little more olive oil over each.

Season and bake, uncovered, in the top of the oven for 40 minutes.

serve hot with brown rice or salad for a yummy satisfying tea - 1/2 per person for a light meal or one whole egg plant for a more substantial meal

Number of Servings: 6

Recipe submitted by SparkPeople user HAPPYROO.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I did not use the anchovies since I do not like them but this was very yummy and i will make it again very soon. - 9/9/08

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