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Kitchen Notebook

August 06, 2020

Veggie Stuffed Eggplant

40 Mins

  • 1 Large Eggplant
  • 6 oz Oyster Mushrooms, roughly chopped
  • 2 Cubanelle Peppers, chopped
  • 1 lb Red tomatoes, chopped
  • 1 Yellow Onion, roughly chopped
  • 2 Garlic cloves, minced
  • 2 Tbsp minced Fresh Herbs, such as Parsley or Basil
  • Dash Crushed Red Pepper Flakes
  • 1 Tbsp grated Parmesan Cheese
  • Sea Salt and Pepper


Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-inch shell. Cut pulp into small cubes; set shells and cubes aside.

Preheat oven to 400 degrees.

Heat a drizzle of oil in a large skillet. Add onion and garlic and sauté until onion is tender. Add mushrooms, pepper and cubed eggplant; sauté 4-6 minutes or until vegetables are tender. Stir in tomatoes and herbs and season with sea salt and pepper. 

Divide mixture evenly between eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake 20-25 minutes or until shells are tender.

40 Min 40 Mins Dinner easy meal summertimme Veg

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40 Min 40 Mins Dinner easy meal summertimme Veg

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