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Stuffed Eggplant

by fitfoodaddict
Stuffed Eggplant

These stuffed eggplant are full of flavor and pack a healthy dose of vitamins. They are delicious and can be used in place of a salad. You can prepare them ahead and keep in a fridge for up to a week.

Stuffed Eggplant

Stuffed Eggplant Recipe
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 6 small eggplant (5.5-6″ long), about 3 lbs
  • 1/2 cup fresh coriander, chopped
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 large garlic cloves, minced
  • 1/2 tsp salt
  • [br]
  • [b]For the saute:[/b]
  • 3 large carrots (250 g each), shredded
  • 1 large onion, sliced into half-moons
  • 4 Tbsp olive oil
Instructions
  1. Rinse the eggplant and set aside. Do not cut off the stems just yet. Bring a large pot of water to boil. Add 3 tablespoons of salt and stir. Place the eggplant into the boiling water and boil for 7-10 minutes, until tender. Remove the eggplant from water and place on a large baking tray. Place another tray on top of eggplant, then place something heavy (10-15 lbs) on top. This will help the eggplant release water. Keep the eggplant under weight for about 30-40 minutes.
  2. In the meantime, prepare the stuffing. Heat a large skillet with 2 tablespoons of olive oil. Saute the onions over medium-high heat for about 7 minutes, until golden brown. Add a pinch of salt and a pinch of black pepper while sauteing. Remove the onions form the skillet and set aside.
  3. In the same skillet, saute shredded carrots with two tablespoons of olive oil, for about 4 minutes until softened and aromatic. Add a pinch of salt and a pinch of black pepper while sauteing.
  4. Combine the sauteed carrots, onions, coriander, dill, parsley and freshly minced garlic in a bowl. Taste for salt, pepper and adjust if needed.
  5. Now, prepare the eggplant for stuffing. Remove the weight from the eggplant. Cut off the ends, about 3/8″ from each side. Make cuts lengthwise, but not all the way down, only about 3/4 of the way. Using your thumb, press the flesh of each eggplant to squeeze more water out and flatten it to make more room for the stuffing. Sprinkle a little salt inside each eggplant.
  6. Divide the stuffing into 6 parts. Stuff each eggplant with the stuffing and place cut side up into a closed container. Leave marinate at room temperature for 4 hours, then refrigerate. Stuffed eggplant will store in a fridge for up to a week.
Serving size: 1 eggplant Calories: 154.1 Fat: 9.1 Carbohydrates: 17.3 Protein: 2.5

Stuffed Eggplant

 

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