Easy Stuffed Eggplant Recipe for a Balanced Meal
Stuffed Eggplant: Grilled eggplant filled with a delicious mixture of onions, mushrooms, egg, parsley. Baked and served with refreshing tomato coulis, providing a balanced meal at 130 calories. Garnish with mint and pair with rice or crusty bread.
- 4 eggplants
- 2 onions
- 500 grams Paris mushrooms
- 1 egg
- 1 tablespoon chopped parsley
- Pepper
- Nutmeg
- 6 tomatoes
- 1 tablespoon chopped mint
Grill the whole eggplants, turning them frequently, for about fifteen minutes.
Cut them in half lengthwise and collect their flesh.
Peel the onions and mix them with the eggplant flesh, egg, parsley, pepper, and nutmeg.
Fill the eggplants with the mixture, place them in a dish, and bake in the oven at medium temperature for half an hour.
Meanwhile, prepare a tomato coulis with mint following the recipe provided in the article.
When serving, drizzle the eggplants with the coulis
Serve the Stuffed Eggplants on a plate, arranging them attractively.
Garnish with additional chopped mint for a burst of freshness.
Pair with a side of steamed rice or a slice of crusty bread to soak up the flavorful coulis.
Present with a simple green salad for a refreshing contrast.
- Fat 24%
- Carbohydrates 14%
- Calories 62per person
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This versatile stuffing can be used for various vegetables such as squashes, zucchinis, tomatoes, artichoke hearts, peppers, etc.
- You can also explore two other stuffing options: one with textured soy proteins or minced meat (similar to grape leaves stuffing), and another with rice (meatless), like the one used for tomatoes and peppers, falling into the starch category.