Oven Baked Stuffed Eggplants

oven baked stuffed eggplants
  • Yield: 2 serving plates
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    310.7
  • Fat

    9.0 g
  • Saturated Fat

    2.9 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    81.0 mg
  • Sodium

    435.5 mg
  • Potassium

    670.1 mg
  • Carbohydrate

    33.1 g
  • Fiber

    5.8 g
  • Sugars

    4.9 g
  • Protein

    26.8 g

Oven baked stuffed eggplants. Stuffed eggplants cooked in a halogen (turbo) oven. Very delicious vegetarian recipe. You may also like Baked Cauliflower Gratin, another tasty recipe baked in an oven.

Oven Baked Stuffed Eggplants

Ingredients

  • 2 small eggplants, halved lengthwise
  • 1 tablespoon vegetable oil
  • half of yellow onion, coarsely chopped
  • 1 garlic clove, peeled and finely chopped
  • 2 tomatoes, chopped
  • pinch of dried oregano
  • handful of parsley, finely chopped
  • hadful of dried breadcrumbs
  • salt and freshly ground black pepper
  • 5 tablespoons grated Cheddar cheese

Method

Step 1

Using a sharp knife in tandem with a teaspoon, remove as much of eggplant flesh as possible. Put the eggplant shells on a thin flat metal dish and lightly brush the inside with vegetable oil.

Step 2

Preheat turbo oven to 482° F (250° C).

Step 3

Place oiled eggplant shells on the middle grilling rack of turbo oven. Cook for 5-10 minutes until shells are fairly soft.

Step 4

Meanwhile, prepare stuffing; finely chop the eggplant flesh and mix with remaining ingredients, except cheese. Season eggplant mixture with salt and black pepper.

Step 5

Carefully spoon the stuffing into eggplant shells.

Step 6

Cover halogen oven and cook at 392° F (200° C) until eggplants are nearly cooked, about 20 minutes.

Step 7

Sprinkle grated cheese over oven baked stuffed eggplants and cook until eggplants are completely softened, about 5 minutes.

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