Easy Stuffed Eggplant Recipe - comforting, flavorful and delicious, easy to make dish. Small whole eggplants are first baked to soften and split open.

Easy Stuffed Eggplant

yield

time

Ingredients

– 4 medium — 3 small eggplants – 4 tbsp grapeseed oil — divided – 1 medium onion — diced – 3 garlic cloves — pressed – 1 small carrot — diced – 2 cups tomato sauce – 1/4 tsp sugar — or honey – 1/2 tsp salt – 1/4 tsp oregano – 1/4 tsp dried basil – 1/4 cup Parmesan cheese — optional – 2 tbsp chopped parsley

4 servings

50 mins

Step 1

Preheat oven to 400F (190C).

Step 2

Wash and pat dry eggplants. Cut on one side lengthwise through the middle ( do not cut through). Place in a baking dish, drizzle with 2 tbsp of the oil and sprinkle some salt on top.

Step 3

Roast for 30 minutes, until the inside of the eggplants is soft.

Step 4

 In the mean time prepare the sauce.

Step 5

Heat the remaining oil in a skillet. Add the onion, garlic and carrot.

Step 6

Cook for 5 min, stirring frequently.

Step 7

Add the sauce, salt, augar, oregano and basil. Cook for 7-10 minutes, until the sauce thickens.

Step 8

Take the eggplants out of the oven.

Step 9

Using a spoon, open the eggplants so you can add the sauce on top.

Step 10

Divide the sauce between the eggplants.

Step 11

Bake at 375F for another 10-15 minutes with the sauce.

Step 12

Top with cheese and parsley. Serve.

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