EatingWell


What's This?
Serving size 4
Prep Time
Total Time

Ingredients

2 small-to-medium Italian eggplant (6-8 inches long, 10-12 ounces each)3 ⅔ Tbsp extra-virgin olive oil, divided1 tsp salt, divided1 large onion2 clove garlic1 large green bell pepper, cut lengthwise into quarters3 plum tomatoes11 Tbsp chopped flat-leaf parsley, divided1 tsp sugar2 bay leaf lemon wedges for serving

Directions

1. Preheat oven to 400°F. Coat a large roasting pan with cooking spray.

2. Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.

3. Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.

4. Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.

5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves.

6. After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.

7. Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.

8. Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.

To Make Ahead: Loosely cover and refrigerate for up to 3 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 192 20%
  • Calories from fat 117 25%
  • Total Fat 13gm 6%
  • Sodium 595mg 28%
  • Total Carbohydrates 18gm
  • Fiber 7gm
  • Protein 3gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Tomato, Italian, Mediterranean, Easy, Baking, Entertaining

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