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[NEW] Provencal Stuffed Eggplants

The split eggplants are baked in the oven until soft. The pulp is scraped out of the skins and added to the other sautéd vegetables then divided between the eggplant halves to create a lovely dish that's perfect for a simple family meal or dinner for guests.
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Prep Time: 30 min.
Cook Time:
Total Time: 30 mins
4 Servings
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[NEW] Provencal Stuffed Eggplants

Ingredients

  • 2 small eggplants, halved lengthwise
  • 1 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced 1 (
  • 4 oz.) can diced tomatoes, drained ¼ cup packed chopped fresh basil
  • 1 Tbsp. balsamic vinegar ¼ tsp. pepper ¼ tsp. salt

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Instructions

  1. Preheat oven to 350ºF. Coat a baking sheet with nonstick spray.
  2. Place eggplants cut side down on the baking sheet. Bake until tender (10-15 minutes). Scrape the pulp from the eggplant, reserving the shell. Coarsely chop the pulp.
  3. While eggplant is baking, heat oil in a frying pan over medium heat. Sauté the onion and garlic until tender (5 minutes).
  4. Add the eggplant pulp and tomatoes and cook until eggplant is fully soft (3-5 minutes). Stir in the basil, vinegar, pepper, and salt.
  5. Spoon the mixture into the eggplant shells and return to the oven to heat through (5-10 minutes).

Nutrition Facts

4 servings per container
Serving size 321 g
Amount per serving
Calories 115
% Daily Value*
Total Fat 3.8g 5%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 299.3mg 13%
Total Carbohydrate 19.2g 7%
Dietary Fiber 6.21g 21%
Total Sugars 10.2g
Includes 0g Added Sugars 0%
Protein 3.1g
Vitamin D 0mcg 0%
Calcium 55.1mg 4%
Iron 0.9mg 6%
Potassium 468.2mg 10%

*The % Daily Value (DV) 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.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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