Tomato Stuffed Roasted Eggplant

This delicious Tomato Stuffed Roasted Eggplant is super easy to make and the perfect vegetarian entree that is filling and tasty. Great for parties as well!

Course Entree

Prep Time 10

Cook Time 1

Total Time 1 10

Servings -6 servings

Calories 117kcal

Author Tiffany Bendayan

Ingredients

For eggplants

2-3 Eggplants
2 Teaspoons olive oil
Salt + Pepper

For Filling

8 oz red cherry tomatoes sliced in 4
8 oz yellow cherry tomatoes sliced in 4
4 in tomatillos sliced 8
1 teaspoon oregano
1 teaspoon fresh basil chopped
1 teaspoon hyme chopped
2 Teaspoons olive oil
2 teaspoons apple cider vinegar
2 cloves garlic chopped
Salt + Pepper

For topping:

Parmesan cheese freshly grated (optional)

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit
Line a sheet pan with aluminum foil
Cut the eggplants in half
Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
Add olive oil, salt, and pepper
Roast the eggplant in the oven for 30 minutes
Remove from oven and let them cool
When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
For filling:
Cut the pulp of the eggplant into small chunks
Mix everything in a bowl including the eggplant chunks and check for seasoning
Spoon filling onto each half of the eggplant
Return the eggplants to the oven and roast for 20 more minutes
Add the grated parmesan on top and roast for 10 minutes
Remove from oven and enjoy!

Nutrition