Oven-Roasted Stuffed Eggplant with Tomato-Pepper Filling

Name: Oven-Roasted Stuffed Eggplant with Tomato-Pepper Filling
Total time: 80 min
Yield: 4
Ingredients: 2 large eggplants; 1/4 cup olive oil, divided; 1 red bell pepper, cut into 1-inch strips; 1/2 onion, sliced; 3 cloves garlic, minced; 2 tomatoes, chopped; 1 (8 ounce) can tomato sauce with no salt added; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; A pinch of chopped fresh parsley

This dish features eggplants filled with a flavorful mixture of tomatoes, bell peppers, and garlic, all baked in a rich tomato sauce.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

Nutrition

calories249kcal

carbohydrates30g

fat14g

fiber15g

protein6g

sodium332mg

sugar11g

Dinner Armenian Middle Eastern

Ingredients

2 large eggplants

1/4 cup olive oil, divided

1 red bell pepper, cut into 1-inch strips

1/2 onion, sliced

3 cloves garlic, minced

2 tomatoes, chopped

1 (8 ounce) can tomato sauce with no salt added

1/8 teaspoon salt

1/8 teaspoon ground black pepper

A pinch of chopped fresh parsley

Directions

Preheat the oven to 450°F (230°C).

Cut eggplants in half, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.

Roast in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350°F (175°C).

While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic; cook until onion becomes tender, 5 to 7 minutes.

Stir in tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.

Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.

Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover with tomato sauce.

Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper. Garnish with parsley.