Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Southern / Creole Stuffed Eggplant (Aubergine) Recipe
    Lost? Site Map

    Creole Stuffed Eggplant (Aubergine)

    Creole Stuffed Eggplant (Aubergine). Photo by spreadnjoy

    1/1 Photo of Creole Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Julesong's Note:

    I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Heat the butter and olive oil together in large skillet.
    3. 3
      Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
    4. 4
      Add the diced bell pepper and continue to saute until the onion is golden.
    5. 5
      In the meantime, stem the eggplants and cut them in half lengthwise.
    6. 6
      With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
    7. 7
      Leave a sturdy shell of about 1/4" all around.
    8. 8
      Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
    9. 9
      Add a bit of water, just enough to keep the mixture moist.
    10. 10
      Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
    11. 11
      Stir in the bread crumbs.
    12. 12
      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.
    13. 13
      Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
    14. 14
      Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
    15. 15
      Serve with a bit of grated Parmesan for garnish.
    16. 16
      Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

    Ratings & Reviews:

    • on June 08, 2006


      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)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2015



      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creole Stuffed Eggplant (Aubergine)

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.8
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 11.4 g
    Cholesterol 45.9 mg
    Sodium 400.9 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 11.6 g
    Sugars 9.9 g
    Protein 6.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes