Ina Garten Stuffed Eggplant: A Flavor-Packed Delight

Discover the Mediterranean twist of Ina Garten Stuffed Eggplant, a savory dish that’s both nourishing and customizable.

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Prep Time 20

Cook Time 50

Cooling Time 10

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 whole Eggplants Choose firm, ripe varieties.

For the Filling

2 cups Bell peppers Mix and match based on favorites.
1 cup Onions
1/2 cup Fresh parsley Fresh herbs lift the dish's flavor.
1/2 cup Fresh basil Substitute dried herbs if fresh isn't available.
1 cup Cheese (mozzarella or goat cheese) Opt for creamy cheese.

For Roasting

2 tbsp Olive Oil Enhances flavor and promotes caramelization.

For Crunch

1/4 cup Nuts (optional, walnuts or pine nuts) For added crunchy topping.

Equipment

Oven
Skillet
baking dish
Spoon
knife

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish with olive oil.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a half-inch intact for sturdy shells.
Heat olive oil in a skillet, add the chopped eggplant flesh and mixed vegetables, sauté for 8-10 minutes.
Mix in fresh herbs and season with salt and pepper to taste.
Fill the eggplant halves with the sautéed mixture and sprinkle cheese on top.
Bake filled eggplant halves for 40-50 minutes, uncover for the last 15 minutes.
Let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This dish is customizable; feel free to add grains or proteins to the filling. Store leftovers in an airtight container for up to 3 days.

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