Ingrédients pour Baked Stuffed Baby Eggplant Aubergine
- eggplants
- 3 tablespoons Extra Virgin Olive Oil
- 2 cloves minced garlic
- 1/2 medium onion (finely chopped)
- 1/2 red bell pepper (finely chopped)
- 1 cup cooked Brown Rice
- Water Chestnut
- 1/2 cup chopped Fresh Basil
- Fresh Oregano
- Crushed Red Pepper Flakes
- 1/4 teaspoon Salt
- 1/4 teaspoon black Pepper
- 1 (14.5 ounce) can diced Tomatoes (undrained)
- 1/2 cup crumbled Feta Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Stuffed Baby Eggplant Aubergine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Baked Stuffed Baby Eggplant Aubergine
- Preheat oven to 400°F (200°C).
- Cut each eggplant in half lengthwise. Using a fork, make shallow cuts in the cut side at 1/2-inch intervals, being careful not to cut all the way through.
- Brush the cut sides of the eggplants with 1 tablespoon of olive oil. Place the eggplants, cut-side down, on a greased baking sheet.
- Bake for 15-20 minutes, or until tender when pierced with a fork. Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- While eggplants bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 2 cloves minced garlic, 1/2 medium onion (finely chopped), and 1/2 red bell pepper (finely chopped). Sauté for 1 minute, until softened.
- Add 1 cup cooked rice, 1 (14.5 ounce) can diced tomatoes (undrained), 1/2 cup chopped fresh basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
- Once the eggplants have cooled slightly, gently scoop out the eggplant pulp from each half, leaving a 1/2-inch thick shell. Chop the pulp and add it to the rice mixture. Mix well.
- Spoon the rice mixture evenly into the eggplant shells.
- Sprinkle generously with 1/2 cup crumbled feta cheese.
- Cover the baking sheet with foil.
- Bake for 20 minutes.
- Uncover and bake for an additional 10 minutes, or until the cheese is melted and lightly browned.
- Garnish with extra fresh basil and crumbled feta cheese, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
43g
Fat
10g
Carbs
20g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Side Dishes Eggs Dairy Rice Vegetables Canadian Oven Dinner Party Low Fat Cheese Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Ontario Low In Something Pasta Rice And Grains Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less
