Rating: 4.2 stars
54 Ratings
  • 5 star values: 27
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1

A culinary delight, best prepared with eggplant fresh from the garden!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.

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  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

  • Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.

  • Bake in preheated oven for 30 minutes.

Nutrition Facts

418 calories; protein 12.5g; carbohydrates 34.2g; fat 28.9g; cholesterol 22.3mg; sodium 899.5mg. Full Nutrition
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