Name: Creole Stuffed Eggplant
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
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 1/2 cups cup chopped ripe tomatoes (or 15-ounce can diced tomatoes, lightly drained); 2 medium eggplants (about 1 pound each); 1/4 cup chopped fresh parsley; Chopped fresh basil as desired (or 1 teaspoon dried basil); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); Salt and freshly ground black pepper; Cayenne pepper or other hot sauce to taste; 1 cup dry whole-grain bread crumbs

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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

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

Cook Time: 40

Total Time: 1 5

Servings:

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.