Egyptian Stuffed Eggplant
Stuffed eggplant is an easy, cheesy North African recipe featuring tons of spiced vegetables served in a tender roasted eggplant shell.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 eggplants
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 medium yellow onion (cut into small 1/2-inch dice)
- 2 tbsp olive oil
- 4 clove garlic (minced)
- 1/2 red bell pepper (cut into small 1/2-inch dice)
- 1/2 green bell pepper (cut into small 1/2-inch dice)
- 1/2 orange bell pepper (cut into small 1/2-inch dice)
- 2 roma tomatoes (cut into small 1/2-inch dice)
- 1 tsp kosher salt
- 1 tbsp baharat spice blend
- 1 cup mozzarella cheese (shredded)
- parsley for garnish
Instructions
- 1
Preheat oven to 400°F.
- 2
Trim off the stems of the eggplants and then slice lengthwise. Using a knife, score the flesh by cutting deep diagonal lines about 1-inch apart without piercing the skin. Rotate the eggplant and repeat to create a diamond/hashmark pattern.
- 3
Lightly brush each cut side of the eggplant with olive oil and salt and place it flesh-side down on a lined baking sheet. Roast in the oven for 35-40 minutes.
- 4
While eggplant is roasting: in a large skillet over medium heat sauté the onion in olive oil for 2 minutes and add the garlic. Cook another 3 minutes and add the peppers, tomatoes, salt, baharat spice blend. Cook another 5 minutes stirring often.
- 5
Allow the roasted eggplant to cool for 10 minutes before scooping out the flesh and transfer to skillet with vegetables. Stir to combine. Save the eggplant shells for filling.
- 6
Divide and stuff the empty eggplant shells and top with cheese. Place under broiler until cheese melts and top with chopped parsley before serving.