Stuffed Eggplant

Leah  Schapira Recipe By
  • Cooking and Prep: 45 m
  • Serves: 4
  • Contains:

Some people can open a random cookbook and cook a random dish. Other people like to get a personal recommendation that a recipe is good. My cousin Rivky is one of those people who always try out new recipes, BUT only if she knows someone tried it out before. When my first cookbook came out, she asked me what she should try that I made. I told her I made it all! But she insisted I mark with a pencil the pages that I think are the best. So when she gives me a new recipe I know it’s truly tried and tested. 

 

You can mix and match the vegetables according to what you have in your fridge. Mushrooms are a great addition. 

Ingredients (13)

Main ingredients

Start Cooking

Prepare the Stuffed Eggplant

  1. Preheat oven to 350 degrees Fahrenheit. Cut eggplant in half lengthwise. Using a knife, cut along the edges, forming a border. Score little half-inch cubes in the middle of the eggplant. With a spoon, dig out eggplant cubes so that you have an empty shell.

  2. Place the half shells face down on a baking sheet. Bake for 10 minutes.

  3. Heat oil in a sauté pan over medium heat. Add onions and sauté for five minutes. Add eggplant cubes, zucchini, and peppers. Sauté for 20 minutes or until soft. Season with salt, garlic, black pepper, and paprika. 

  4. Fill eggplant halves with vegetables. Sprinkle cheese and a squirt of ketchup. Bake for 15–20 minutes, or until cheese is melted.

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