Prep 15 mins
Cook 45 mins
I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)
- 2 tablespoons butter
- 1 teaspoon olive oil
- 3 tablespoons chopped fresh basil
- 1 large onion, finely chopped
- 1⁄4 cup chopped fresh parsley
- 1⁄2 stalk celery, chopped fine (or more, to taste)
- 1⁄2 teaspoon dried thyme
- 3 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper, to taste
- 1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
- 1⁄2 cup Italian breadcrumbs
- 4 tablespoons melted butter
- 2 medium eggplants
- Preheat oven to 375 degrees F.
- Heat the butter and olive oil together in large skillet.
- Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Add the diced bell pepper and continue to saute until the onion is golden.
- In the meantime, stem the eggplants and cut them in half lengthwise.
- With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
- Leave a sturdy shell of about 1/4" all around.
- Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
- Add a bit of water, just enough to keep the mixture moist.
- Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
- Stir in the bread crumbs.
- Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
- Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
- Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
- Serve with a bit of grated Parmesan for garnish.
- Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
I've never had eggplant before, and this is a great way to "cut my teeth" on it! I did make a few changes though. I didn't have cayenne pepper so I used paprika instead, which worked out well, because I made this for my family and I have young children, and paprika is not as hot. I also added 1 and a half pounds of sage sausage. Since my DH believes "if it's worth eating, it's gotta have meat!" I am really glad I came across this recipe! We had it with a nice big green salad, and dinner was a success!! (taking bows)
This recipe was amazing! I haven't worked with eggplant much, but they were on sale at the fresh market near me so I thought I'd experiment a bit. I'm so glad I did. We've put this into our regular rotation. Thanks so much for sharing!