Stuffed Roasted Eggplant

Name: Stuffed Roasted Eggplant
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 medium to large eggplants (about 3 lbs total), trimmed and sliced in half lengthwise; 4 tablespoons extra-virgin olive oil; 1/2 medium onion, finely chopped; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 teaspoon dried oregano; 2 tablespoons dry white wine; 2 fresh, medium tomatoes, chopped; 1/4 teaspoon red pepper flakes; 4 medium garlic cloves, minced; 1 cup (about 2/3 of 15-ounce can) cannellini beans; 1/2 cup Italian flat-leaf parsley, finely chopped; 2 tablespoons slivered almonds; 1/2 cup grated Parmesan cheese (optional)

5 steps

Prep:20minCook:1h

Updated at: Thu, 17 Aug 2023 07:39:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories400.3 kcal (20%)

Total Fat17.2 g (25%)

Carbs50.1 g (19%)

Sugars13.1 g (15%)

Protein15.5 g (31%)

Sodium207.9 mg (10%)

Fiber21.6 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2eggplants

medium to large, trimmed and sliced in half lengthwise

4 tablespoonsextra-virgin olive oil

0.5onion

medium, finely chopped

½ teaspoonsea salt

¼ teaspoonground black pepper

1 teaspoondried oregano

2 tablespoonsdry white wine

2tomatoes

fresh, medium, chopped

¼ teaspoonred pepper flakes

4garlic cloves

medium, minced

1 cupcannellini beans

½ cupitalian flat-leaf parsley

finely chopped

2 tablespoonsslivered almonds

½ cupgrated parmesan cheese

optional

Instructions

Step 1

Preheat the oven to 375 degrees.

Step 2

With a sharp paring knife, score the eggplant halves 1-inch deep in a diamond pattern. Brush the cuts with 1 tablespoon of the olive oil. Place cut side down in a greased ovenproof dish and roast for 40 minutes.

Step 3

Meanwhile, heat a sauté pan over medium heat, then add the remaining 3 tablespoons olive oil, then the onion, salt, black pepper, and oregano and sauté for 3 minutes, stirring occasionally. Add the wine and stir to loosen particles on the pan bottom, then add the tomatoes, red pepper flakes, and garlic. Lower the heat and simmer for 3 minutes. Mix in the beans and parsley and set aside.

Step 4

With a spoon and/or paring knife, scoop out the eggplant flesh, creating a hollow for stuffing. Discard any heavily seeded eggplant parts. Mince the remaining eggplant pulp and add to the skillet mixture. Stir to combine.

Step 5

Stuff the eggplant halves with the vegetable and bean mixture, packing firmly into each making a small mound. Sprinkle on top with almonds and then the grated cheese, if using,. Return the eggplants to the baking dish and bake another 20 minutes to heat through. Serve.