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A simple recipe for eggplant stuffed with vegetables and herbs

Easy Eggplant Stuffed with Vegetables and Herbs

Healthy, delicious, and satisfying, these vegetable-stuffed eggplants are perfect for dinner. Eggplant turns up in cuisines all over the world, including Tajik cooking. I found this recipe in a women's magazine — it's very simple, yet it comes out beautiful and tasty. My family loved it, and I think you should give it a try too.

Maria Kruus

Recipe author

A simple recipe for eggplant stuffed with vegetables and herbs

Composition / ingredients

Servings:

Eggplant

Carrots

500

Vegetable oil

100

Onion

300

Fresh herbs

Garlic (1 head)

Tomatoes

Dried spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 38 % 5 g

Carbohydrates 54 % 7 g

69 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

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Choose medium-sized eggplants that are nice and straight. Don't use small or crooked ones for this stuffed-eggplant recipe — they won't work well here. Cut each eggplant in half lengthwise so you get two long halves, then scoop out the seeds. In a separate bowl, prepare the filling: take onions, carrots, tomatoes, garlic, and fresh herbs. Wash and trim everything, then sauté in hot oil, stirring in the herbs and garlic. Stuff the eggplants with this filling and arrange them in a skillet. Pour in a little water and simmer over low heat until tender. Enjoy!