Delectable Stuffed Eggplant

Delectable Stuffed Eggplant

Eggplant is a versatile vegetable. It is one of the vegetables that lends itself beautifully to any kind of cuisine. It can be prepared anywhere from the most simple fashion to an elaborate gourmet dish. However, one thing is guaranteed in that the taste is never compromised any which way you make it. This Athenian recipe will produce a dish that is beautiful, healthy, delicious and unique. Great for a party or to impress your guests. If you skip the cheese, this dish becomes a great Vegan dish too.

Delectable Stuffed Eggplant 5

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Avocado, Black Pepper, ~Eggplant, Olive Oil, Oregano, Raisins, Rice

Delectable Stuffed Eggplant 1

Delectable Stuffed Eggplant 7

Slide show below:

Delectable Stuffed Eggplant

Delectable Stuffed Eggplant

Serves 2
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Gourmet, Serve Hot
Region Greek


  • 1 Large Eggplant
  • 1 Small Onion (finely chopped)
  • 1/4 cup Olive Oil or Avocado Oil (or any cooking oil)
  • 1 Tomato (finely chopped)
  • 1 teaspoon Salt
  • 1 teaspoon Oregano
  • 1/4 cup Small Elbow Macaroni (cooked according to package directions)
  • 1 cup Grated Cheese (Monterey Jack or Mozzarella)


  • 1 teaspoon Ground Black Pepper
  • 1/4 cup Raisins


Step 1

Cut the eggplant in half, lengthwise. Leaving about 1/4 inch shell around and at the bottom, with a paring knife and a spoon, carefully remove the pulp, little by little. Be careful not to cut too deep. Make small shallow cuts gradually, and remove the pulp with the spoon. Chop the scooped out eggplant pulp as finely as possible.

Step 2

You can use one of the following two methods to soften the eggplant shells before baking them.

Step 3

Method 1. Sprinkle the eggplants shells with a little salt. Steam them in a steamer, or in some other way, for about 3, 4 minutes or until the eggplant appears partially cooked. Do not overcook. After steaming, the shells should be softer but firm. We just want to soften them before baking.

Step 4

Method 2. If you didn't use Method 1 in the previous step, follow the steps here.
(a) Place a large fry pan on low heat. Spread 3 or 4 tablespoons of cooking oil in the pan. Place the eggplant shells in the center. Sprinkle the shells with a little salt. Cover the pan completely and cook for 1 minute.
(b) With a large spatula, carefully turn over the eggplant shells on the pan. Cover the pan completely and cook for 1 minute.
(c) Repeat step b above, 2 or 3 more times, until the eggplant shells look soft but still firm.
Do not overcook or burn the eggplant. We just want to soften them before baking.

Step 5

Place the eggplant shells on a baking pan suitable for a conventional oven at 375 degrees, and set aside.

Step 6
Preheat the oven to 375 degrees.
Step 7

Place a fry pan on medium heat. Add 4 tablespoons of oil. Add the onion and cook for 2 minutes, or until it is soft but not browned.

Step 8

Add the chopped eggplant pulp to the pan and half a teaspoon salt. Cook for 3 more minutes, or until eggplant is cooked. Add the tomatoes, oregano, black pepper, half a teaspoon salt and raisins. Lower the heat and cook for 3 minutes.

Step 9

Remove the pan from heat. Drain the macaroni and add it to the pan. Stir well. Add 1/2 cup grated cheese. Mix.

Step 10

Spoon the mixture into the eggplant shells. Sprinkle with the remaining 1/2 cup of grated cheese.

Step 11
Place the baking pan in the oven and bake for 20 minutes.
Step 12

Serve hot on a bed of cooked rice, or as a side dish with any main dish.

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