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Stuffed Eggplants

  • Prep 35 min
  • Total 1 hr 50 min
  • Ingredients 12
  • Servings 4

Ingredients

2
medium eggplants
1
teaspoon salt
3
tablespoons of extra virgin olive oil
1
can (14.5-oz) Muir Glen™ organic diced tomatoes
2
medium onions, chopped into cubes
4
garlic cloves, crushed
1
red pepper, chopped into cubes
2
tablespoons finely chopped basil
1
small jar (4.5 oz) mushrooms
1
cup shredded mozzarella cheese
Salt and pepper to taste
1
tablespoon chopped parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When you buy eggplant, remember that the best are dark purple in color, with shiny and soft skin.

Ecuadorian cuisine is fascinating, as it features a delicious fusion of the diverse regions of the country. Ecuador is a country rich with culture and tradition, the traditional dishes and ingredients vary depending on the region. Some well-known dishes are the fanesca, fish cazuela, seafood ceviche, fritada and guatita, as well as stuffed eggplant. I learned to prepare stuffed eggplant when my Ecuadorian friend traveled to her country and brought me back a book of 250 traditional recipes. There I found these delicious and nutritious stuffed eggplants. Learn how to prepare them here and enjoy one of the typical recipes of this beautiful South American country.

To know if an eggplant is ripe, apply pressure lightly using your fingertips. If it leaves an indentation, then it's ripe.

I recommend refrigerating eggplant until you're ready to use it.

Directions

  • 1 Wash and cut the eggplants in half. Sprinkle salt on them and let sit for one hour to reduce the bitter taste.
  • 2 After one hour, wash them thoroughly, dry with paper towels and moisten with 1 tablespoon of olive oil. Bake in the oven at 350°F for 35 minutes.
  • 3 Remove from the oven and use a spoon to carefully remove the pulp, leaving only the clean peel. Cut the eggplant pulp into small pieces.
  • 4 Open the can of tomatoes, strain the liquid and use 1 cup of the pieces of tomato.
  • 5 Sauté the onions in a pan with two tablespoons of olive oil and then add the pepper, crushed garlic, tomatoes, eggplant pulp and salt and pepper to taste. After 15 minutes add the basil and mushrooms.
  • 6 Fill the eggplant peel with this mixture and sprinkle with mozzarella cheese. Bake again until the cheese has browned. Sprinkle with parsley and enjoy!

Ecuadorian cuisine is fascinating, as it features a delicious fusion of the diverse regions of the country. Ecuador is a country rich with culture and tradition, the traditional dishes and ingredients vary depending on the region. Some well-known dishes are the fanesca, fish cazuela, seafood ceviche, fritada and guatita, as well as stuffed eggplant. I learned to prepare stuffed eggplant when my Ecuadorian friend traveled to her country and brought me back a book of 250 traditional recipes. There I found these delicious and nutritious stuffed eggplants. Learn how to prepare them here and enjoy one of the typical recipes of this beautiful South American country.

Rate and Comment

Martha Salas Martha Salas
September 16, 2015

Ecuadorian cuisine is fascinating, as it features a delicious fusion of the diverse regions of the country. Ecuador is a country rich with culture and tradition, the traditional dishes and ingredients vary depending on the region. Some well-known dishes are the fanesca, fish cazuela, seafood ceviche, fritada and guatita, as well as stuffed eggplant. I learned to prepare stuffed eggplant when my Ecuadorian friend traveled to her country and brought me back a book of 250 traditional recipes. There I found these delicious and nutritious stuffed eggplants. Learn how to prepare them here and enjoy one of the typical recipes of this beautiful South American country.