Stuffed Roasted Eggplant
This recipe for Stuffed Roasted Eggplant is a wonderful and beautiful option for eating a variety of vegetables.
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Stuffed Roasted Eggplant
- 3 medium eggplants
- 2 zucchini
- 2 summer squash
- 1 medium onion
- 4 Tbsp extra virgin olive oil
- 1 clove garlic minced
- pepper (oregano, and salt)
- Preheat the oven to 375 degree F
- Cut the tops off of 3 eggplants then cut in half lengthwise and hollow them out with a spoon and place contents in a bowl.
- Chop 2 zucchini and 2 summer squash, eggplant center, and 1 onion.
- In a large skillet sauté all chopped ingredients with 4 tablespoons EVOO and spices.
- In a cooking dish, or on a cookie sheet using foil to make a “boat” for the eggplant, Place the eggplant and dust with a mixture of spices, then fill the eggplant with the sauteed vegetable mixture
- Place in the oven and cook for 30 mins
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