Stuffed Eggplant

Farm.Fares's picture

Nov. 18, 2011


Eggplant 1
Salt To Taste
Paprika To Taste
Lemon juice 1 Teaspoon
Garlic 1 Clove (5 gm)
Ham 1 Cup (16 tbs) , cooked and chopped
Soft bread crumbs 1/4 Cup (4 tbs)
Tomatoes 1 Cup (16 tbs) , chopped
Butter/Margarine 1 Tablespoon
Cheese 1/4 Cup (4 tbs) , grated or shredded (mozzarella or parmesan)



1. Preheat the oven to moderate, 375°F, 190°c, gas mark 5.


2. Cut the eggplant lengthwise in halves and scoop out the pulp leaving 3/4 shell.

3 On the inside of the eggplant shell sprinkle salt, paprika and lemon juice.

4. Slice the garlic from to and rub the eggplant shell from outside with garlic.

5. In a pot boil some salted water and cook the pulp until tender, about 15 minutes.

6. Drain the water and make it into mash.

7. To this mash add the ham, bread crumbs and tomatoes.

8. Stuff this mixture inside the eggplant shells, dot with butter, sprinkle with cheese and bake in the preheated oven for 30 minutes.

9. Take it out and let it rest fro 10 minutes.


10. Serve with a salad or with bread rolls. It would go nice for dinner with salad or even in lunch, can be served hot or even chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 148Calories from Fat 68

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 197 mg8.21%

Total Carbohydrates 9 g3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet