Recipe Details

Provencal Stuffed Eggplants

Number of Servings: 4

Serving Size: 1/2 Stuffed Eggplant

While eggplants are commonly thought of as a vegetable, they are actually a fruit, and more specifically, a berry. There are many varieties of eggplants, ranging in color,shape, and size. Smaller Japanese eggplants, called for in this recipe, tend to be sweeter than the larger ones. The smaller eggplants are also nice because a half is the perfect size for a side dish.

Name: Amount:
small eggplants 5 to 6 inches long (about 1-1/2 pounds total) 2 ea
chopped onion 1 cup
clove garlic, minced 2 ea
olive oil 1 Tbsp
diced canned tomatoes 14
packed chopped fresh basil 0.25 cup
balsamic vinegar 1 Tbsp
fresh ground black pepper 0.25 tsp
salt 0.25 tsp

Preheat oven to 350 degrees F. Prepare a cookie sheet and a medium skillet with nonstick pan spray.


Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.


Remove the pulp from the eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.


Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.


Serve warm or at room temperature.

Nutritional Information (per serving)
Calories 103
Calories from Fat 36
Total Fat 4g
Saturated Fat 1g
Cholesterol 0mg
Sodium 159mg
Potassium n/a
Carbohydrates 17g
Dietary Fiber 5g
Sugars 10g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch1/2 Monounsaturated Fat