Stuffed Eggplant Recipe

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Raisins are more affordable and add sweetness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

Preheat the oven to 180°C (350°F).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Sprinkle the eggplant shells with salt and let them sit for 15 minutes to draw out moisture.

Rinse the eggplant flesh and chop it finely.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add the chopped eggplant flesh and bell peppers, cooking until softened, about 5 minutes.

Stir in rice, cumin, salt, and black pepper, cooking for 2 minutes.

Add diced tomatoes, currants, and vegetable broth, then bring to a simmer.

Cover and cook until rice is tender, about 15-20 minutes.

Remove from heat and stir in chopped parsley and mint.

Fill the eggplant shells with the rice mixture and drizzle with olive oil.

Place stuffed eggplants in a baking dish and add a splash of water to the bottom.

Cover with foil and bake for 30-35 minutes until eggplants are tender.

Serve warm, garnished with additional herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens