Check out these vegetarian stuffed eggplants - simply bursting with flavour!!

  • Serves:
  • Prep time:
  • Cooking time:
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  • Carbs per serving:
  • 2 medium eggplants
  • 1 1/2 tbsp olive oil 
  • 1/2 onion finely chopped 
  • 8 mushrooms roughly chopped
  • 1 clove garlic minced 
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 8 cherry tomatoes diced
  • 1/2 cup mozzarella cheese shredded
  • handful fresh basil leaves shredded
  • Preheat the oven to 200°C.
  • Cut the eggplant in half, lengthways, and cut out the flesh, leaving about ¼” all around. Reserve the flesh for another use.
  • Brush the inside of the eggplant with olive oil and season with salt. Place on a baking tray and bake for 20 minutes.
  • Meanwhile, heat the olive oil in a pan. Add the onion and saute on medium heat until softened. Add the mushrooms, garlic, and herbs. Stir and cook until browned.
  • Spoon the mixture into the eggplant halves. Add the mozzarella cheese on top and cherry tomatoes 
  • Season with salt and pepper. Bake the stuffed eggplants for 20 minutes. Garnish with fresh basil leaves, if desired.
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