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    Home » Recipes » Global Recipes

    Creole Stuffed Eggplant

    Published: Jul 17, 2014 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This delicious stuffed eggplant dish is inspired by recipes I came across in old Creole cookbooks. It's filled with typical Creole flavors like celery, bell pepper, onion and garlic, and seasoned with fresh herbs — parsley, basil, and thyme. It's a heavenly dish for eggplant fans! Photos by Hannah Kaminsky.

    Recipe

    Creole stuffed eggplant

    Creole Stuffed Eggplant

    This delicious Creole stuffed eggplant dish is filled with typical Creole flavors like celery, bell pepper, onion and garlic, and seasoned with fresh herbs — parsley, basil, and thyme.
    5 from 1 vote
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    Course: Eggplant main dish
    Cuisine: Creole, Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: stuffed eggplant dish, stuffed eggplant recipe
    Prep Time: 25 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 4
    Calories: 233kcal
    Author: Veg Kitchen

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion finely chopped
    • 1 large celery stalk finely diced
    • 1 small green bell pepper finely chopped
    • 2 cloves garlic minced
    • 1 ½ cups cup chopped ripe tomatoes or 15-ounce can diced tomatoes, lightly drained
    • 2 medium eggplants about 1 pound each
    • ¼ cup chopped fresh parsley
    • Chopped fresh basil as desired or 1 teaspoon dried basil
    • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
    • Salt and freshly ground black pepper
    • Cayenne pepper or other hot sauce to taste
    • 1 cup dry whole-grain bread crumbs
    US Customary - Metric

    Instructions

    • Preheat the oven to 375 degrees F.
    • Heat the oil in a large skillet. Add the onion, celery, and garlic, and sauté over medium-low heat until the onion is translucent. Add the bell pepper and continue to sauté until the onion is golden.
    • Meanwhile, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across. Then, carefully remove the pulp, leaving a sturdy ½-inch-thick shell all around.
    • Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Cook, covered, until the eggplant is tender, stirring occasionally. Stir in half of the bread crumbs.
    • Set the eggplant shells in an oiled shallow baking dish in which they will be securely propped up against one other.
    • Divide the stuffing evenly among the shells. Top evenly with the remaining bread crumbs.
    • Bake for 20 minutes covered, then uncovered for 15 to 20 minutes longer, or until the eggplant shells are tender but not collapsed. Serve at once.

    Nutrition

    Calories: 233kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 157mg | Potassium: 782mg | Fiber: 11g | Sugar: 12g | Vitamin A: 973IU | Vitamin C: 50mg | Calcium: 46mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Creole stuffed eggplant recipe

    Creole stuffed eggplant

    • Explore more eggplant recipes on VegKitchen.
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    Reader Interactions

    Comments

    1. Kristin Hoenig says

      July 25, 2016 at 9:06 pm

      Would zucchini work here?

    2. Nava says

      July 26, 2016 at 12:24 pm

      Kristin, one of those large summer zucchinis would work, and it would be a good use for them.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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