Egyptian Stuffed Eggplant
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Egyptian Stuffed Eggplant
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Stuffed eggplant is an easy, cheesy North African recipe featuring tons of spiced vegetables served in a tender roasted eggplant shell.
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Ingredients
- 2 eggplant
- 2 tbsp olive oil
- 1 tsp kosher salt
Filling
- 1 yellow onion cut into small 1/2-inch dice, medium
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/2 red bell pepper cut into small 1/2-inch dice
- 1/2 green bell pepper cut into small 1/2-inch dice
- 1/2 bell pepper cut into small 1/2-inch dice, orange
- 2 Roma tomato cut into small 1/2-inch dice
- 1 tsp kosher salt
- 1 tbsp baharat spice blend
- 1 cup mozzarella cheese shredded
- parsley for garnish
Instructions
- Preheat oven to 400°F.
- Trim off the stems of the eggplants and then slice lengthwise. Using a knife, score the flesh by cutting deep diagonal lines about 1-inch apart without piercing the skin. Rotate the eggplant and repeat to create a diamond/hashmark pattern.
- Lightly brush each cut side of the eggplant with olive oil and salt and place it flesh-side down on a lined baking sheet. Roast in the oven for 35-40 minutes.
- While eggplant is roasting: in a large skillet over medium heat sauté the onion in olive oil for 2 minutes and add the garlic. Cook another 3 minutes and add the peppers, tomatoes, salt, baharat spice blend. Cook another 5 minutes stirring often.
- Allow the roasted eggplant to cool for 10 minutes before scooping out the flesh and transfer to skillet with vegetables. Stir to combine. Save the eggplant shells for filling.
- Divide and stuff the empty eggplant shells and top with cheese. Place under broiler until cheese melts and top with chopped parsley before serving.
Notes
- Recipe adapted from my friend chef Ahmed Reda, whom I met while in Egypt 2023.
Nutrition Information
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Calories
302kcal
(15%)
Carbohydrates
22g
(7%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
22mg
(7%)
Sodium
1349mg
(56%)
Potassium
761mg
(16%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
1488IU
(30%)
Vitamin C
62mg
(69%)
Calcium
181mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 1349mg | 56% |
| Potassium | 761mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 1488IU | 30% |
| Vitamin C | 62mg | 69% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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