Stuffed Eggplant Recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 servings

Ingredients:

• 1 large eggplant
• 1 small onion, quartered
• 1/2 red pepper, diced
• 2 carrots, peeled and diced
• 1 Tbsp dried parsley
• 1 Tbsp dried dill
• 1 tsp balsamic vinegar
• 3 tsp olive oil
• salt and pepper to taste
• 2 Tbsp breadcrumbs
• 2 Tbsp grated cheese, any variety

Steps:

1. Slice eggplant in half and scoop out the interior, keeping the shell intact.

 
2. Place eggplant that you scooped out, onion, red pepper, and carrots in a food processor and blend. I used the mini chopper so it took a couple of batches.

 
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3. Add parsley, dill, vinegar, oil and salt and pepper.

 
4. Blend in breadcrumbs.

 
5. Fill shells.

 
6. Sprinkle with grated cheese.

 
7. Place eggplant boats on a lightly greased pan and bake at 450 degrees F for 30 minutes.

 
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