Sun Dried Tomato Stuffed Baked Eggplant
Elevate your dinner game with this irresistibly flavorful Sun-Dried Tomato Stuffed Baked Eggplant recipe! Perfectly roasted eggplant halves are transformed into tender, edible boats brimming with a savory filling of sun-dried tomatoes, garlic, breadcrumbs, and Parmesan cheese. Enhanced with fresh basil, a hint of lemon juice, and a touch of red pepper flakes for a subtle kick, this dish balances hearty textures with vibrant Mediterranean-inspired flavors. With just 20 minutes of prep time and baked to golden perfection, these stuffed eggplants make an eye-catching vegetarian main dish or a dazzling side for any meal. Serve warm and garnish with fresh herbs for a stunning presentation that'll delight family and guests alike.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 cup sun-dried tomatoes (finely chopped)
- 3 tablespoons breadcrumbs
- 1 cup parmesan cheese (grated)
- 2 tablespoons fresh basil (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4-inch of the skin and flesh intact to form a sturdy shell. Reserve the scooped-out flesh.
Brush the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet, cut side up. Bake for 15 minutes to slightly soften them.
While the eggplant shells are baking, finely chop the reserved eggplant flesh.
In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the chopped eggplant flesh to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and slightly browned.
Stir in the sun-dried tomatoes, breadcrumbs, parmesan cheese, basil, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another 2 minutes. Remove from heat and stir in the lemon juice.
Remove the eggplant shells from the oven and spoon the cooked filling evenly into each shell, pressing gently to pack it in.
Return the stuffed eggplants to the oven and bake for an additional 25-30 minutes, or until the filling is golden and the eggplant shells are tender.
Remove from the oven, let cool for 5 minutes, and garnish with additional fresh basil, if desired. Serve warm.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 190 mg | 64% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 63.9 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2782 mg | 214% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5038 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
