Keeping with the healthy eating trend that most people are following during the beginning of a new year, I decided to share one of my favorite veggie meals. It’s a staple in my kitchen and will make even the biggest meat lovers ask for seconds. While there may be a bit of chopping in the beginning, it’s all worth it when it’s pulled from the oven and smelling amazing.
I can’t find the exact source of the recipe I always use, but it’s almost identical to one found here.
Vegetable Stuffed Eggplant
Serves 4
Ingredients
2 small eggplants
1 onion, finely chopped
1 small zucchini, chopped
1 garlic clove, minced
pinch of black pepper
1 tbsp olive oil
4 oz. tomato sauce
1 can petite diced tomatoes
1/2 C. green olives (I leave these out and it’s still great)
1 1/2 tsp. thyme
1 tsp. dried basil
2 oz. monterey jack, shredded
4 tbsp. parmesan, grated
Directions:
Heat oven to 375 degrees. Trim stems from the eggplants and cut in half lengthwise. Cut pulp from the center and leave half in the shell. Cut pulp into dice. Using a large saute pan heat the olive oil. Add onion, garlic, zucchini, pepper and cubed eggplant. Cook 5-7 minutes. Add tomato sauce, tomatoes, olives and seasonings. Lightly spray each eggplant with cooking spray. Spoon the mixture into each shell and sprinkle with cheese. Bake 20-25 minutes.
I have never before tasted eggplant, but ohmigosh this looks positively incredible! 🙂
That looks really good! I’ve been on such a vegetable kick lately, I have to try that out!
That sounds delicious. Can’t wait to try!
Yuuum!
That looks yummy- perfect with all the veggies!!
wanted now!!yummy now i am really hungry:)La Folie
Ooooh, boy. That cheese on top? Yum. (Like how I focus immediately on the unhealthy part?)
xo Josie
http://www.winksmilestyle.com
YUM! I’m pretty much a vegetarian so I love all of the veggie recipes I can get (and healthy ones, too)! 🙂
Looks delicious!!
Thank you Diana!!! I love your pin Me Linky Party and will most definitely be back!!!