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Roasted Stuffed Eggplant – Original!

January 30, 2013 By Jittery Cook 13 Comments

I’m in a pre-Super Bowl panic. I don’t know who’s playing. I’m not a football fan. I’m just concerned about making a party dip to remember. I grew up on the sour cream packaged onion soup dip. It’s pretty addictive. Anything with that much salt and fat usually tastes great, especially when paired with my favourite food group, potato chips. So if you have a FABULOUS dip recipe (that is not very salt and fat laden), please, please, please send it along. I’m depending on you.

Meanwhile, while waiting and wishing for a wonderful dip recipe, I can offer you this wonderful Roasted Stuffed Eggplant recipe, featuring my second favourite food group, eggplant. Enjoy, it’s original and so very, very flavourful!
Roasted Stuffed Eggplant

Roasted Stuffed Eggplant

  • 2 eggplants, halved lengthwise, scored on the cut side and brushed with a little olive oil, salt and pepper
  • 1 T olive oil
  • sea salt and freshly ground black pepper
  • 1/2 c fine or medium bulgur, rinsed, drained and soaked in 1/3 cup of boiled water for about 30 minutes
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 t dried oregano
  • 1/4 t ground cinnamon
  • pinch cayenne pepper
  • 3 tomatoes, seeded and chopped
  • 3/4 c grated Parmigiano-Reggiano (1.5 oz)
  • 2 T toasted pine nuts
  • 2 t red wine vinegar
  • 2 T minced fresh parsley

Roasted Stuffed Eggplant

Roast the eggplant, on a parchment lined baking sheet, cut side down, at 400F for about 40 minutes or until softened. Remove from oven. Drain any liquid.

Roasted Stuffed Eggplant

Heat the olive oil in a medium-sized saucepan, then sauté the onion until soft and a bit brown. Add the garlic, oregano, cinnamon, cayenne, and cook for 1 minute. Add the bulgur, tomatoes, 1/2 cup of the grated cheese, pine nuts and vinegar, and cook for 1 minute more. Season with salt and pepper to taste.

Roasted Stuffed Eggplant

Place the eggplant cut side up on the baking pan.

Roasted Stuffed Eggplant

Break up and push aside the flesh to make room for the filling.

Roasted Stuffed Eggplant

Divide the filling into each half eggplant. Sprinkle with remaining cheese. Bake at 350F for 10 minutes, or until cheese melts. Serves 4-6.

Roasted Stuffed Eggplant Print Ready Recipe

Roasted Stuffed Eggplant

Final notes:

  • This recipe is from The America’s Test Kitchen Healthy Family Cookbook. It tastes fantastic hot or cold. 
  • Do you know the power of habit investments?

Roasted Stuffed Eggplant

Related article
  • Caponata, a Real Sicilian Appetizer | Olive Tomato (vivianawebsite.wordpress.com)
  • Stuffed Eggplant Milanese Con Formaggio (stevesacooking.com)
  • What’s Happenin’, Baba? (vmiv.wordpress.com)
  • Heirloom Tomatoes, Roasted Eggplant, and Pita Salad #SaladJam (theroxxbox.com)
  • Better-For-You Eggplant Parmigiana (ireport.cnn.com)
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Comments

  1. lizjoffe says

    January 30, 2013 at 7:38 am

    this will look very pretty dripped all over the carpet and sofa!. Buy 2 bags of doritos and some beer and send me the eggplant!

    Reply
    • Jittery Cook says

      January 30, 2013 at 7:44 am

      Hey Liz, this isn’t the Super Bowl dip recipe. That’s coming in the next post. Make yourself useful and come up with some great dip recipes SVP! xoxox

      Reply
  2. jovinacooksitalian says

    January 30, 2013 at 8:56 am

    I have 2 healthy ones on my recent that no one ever asks, “is this low fat”?post:http://jovinacooksitalian.com/2013/01/24/tips-on-hosting-a-super-bowl-party/

    Reply
    • Jittery Cook says

      January 30, 2013 at 7:14 pm

      Thanks! I’m checking them out right now.

      Reply
  3. Kim McGuire says

    January 30, 2013 at 2:53 pm

    Holly, I just adore aubergines (eggplants)! Thanks for the recipe…keep em coming!

    Reply
    • Jittery Cook says

      January 30, 2013 at 7:14 pm

      I will. Thanks for the encouragement!

      Reply
  4. Harvey says

    January 31, 2013 at 10:08 am

    Holly
    This recipe looks really interesting.
    All of the ingredients are marked as “T”
    Is that teaspoon or tablespoon?

    Reply
    • Jittery Cook says

      January 31, 2013 at 12:14 pm

      T for tablespoon t for teaspoon L for too to write it out over and over lazy! I’m hoping it catches on.

      Reply
  5. Eve Kates Lipsyc says

    January 31, 2013 at 11:42 am

    Looking forward to your dip recipe. Here’s one that I’ve made twice in the past 3 weeks for different celebrations. I served it with carrot and pepper sticks and home made pita chips with za’atar.

    http://smittenkitchen.com/blog/2007/08/dorkalicious/

    Eve

    Reply
    • Jittery Cook says

      January 31, 2013 at 12:15 pm

      Thanks Eve. I’ll check it out.

      Reply
  6. Eveline says

    February 1, 2013 at 8:58 pm

    Looks great, especially for a certain someone who also loves eggplant, but where’s the printer-friendly version? 🙂

    Reply
    • Jittery Cook says

      February 1, 2013 at 9:19 pm

      Thanks so much for the reminder Eveline! I was half asleep when I posted and had to scramble to add the final photos. Let me know how the dish turns out.

      Reply
  7. Zenaida Zazueta says

    November 28, 2019 at 4:18 am

    You did a terrific job! This post sound really good.

    Reply

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