Who would have known that mini eggplant even existed, let alone be so delicious?! This stuffed eggplant recipe is excellent as an appetizer, side dish, or snack, and is made with wholesome and fresh ingredients!
Ingredients:
-
~ 20 mini eggplants, with insides removed for stuffing (keep insides aside, it will be used in recipe)
-
~ 5 small tomatoes, diced
-
2 cloves garlic, minced
-
4 basil leaves, chopped
-
2 Tbsp. olive oil
-
2 Tbsp. bread crumbs
-
2 Tbsp. parmesan cheese
-
salt/pepper
Directions:
-
Preheat oven to 350 degrees.
-
Cut eggplants in half and remove insides of eggplants so that you have room to stuff them. Chop the insides of the eggplant up and set aside.
-
Place eggplants on cooking sheet, insides facing up, and baking for approximately 10 minutes, until slightly softened.
-
Cut up tomatoes, garlic and basil. Place in pot on stove. Add in chopped eggplant insides that you previously set aside. Add in olive oil, breadcrumbs, and salt/pepper into the pot, as well.
-
Simmer over medium heat until mixture softens and becomes aromatic.
-
After 10 minutes, remove eggplant from oven and stuffed with mixture in pot. Sprinkle with parmesan cheese. Place back in the oven for 8 minutes, or until thoroughly warmed
-
Remove from oven and enjoy!
