Servings: 4
2 (1 pound)
Olive oil
2 tbsp.
Onion, chopped
1 medium
Garlic, minced
3 cloves
Fresh parsley, chopped
6 sprigs
Fresh bread crumbs
1 1/2 cups
Grated Gruyere cheese
1/2 cup
Chopped black olives
2 tbsp.
1 tbsp.
Lemon, juiced
Chopped fresh basil
1 tsp.
Crushed red pepper flakes
1/4 tsp
1 tsp
Pepper to taste
12 slices
Grated Gruyere cheese
1/4 cup
Olive oil
4 tbsp.
Delish Stuffed Eggplant
15 m
1 h 0 m
Ready in:
1 h 15 m
  1. Preheat oven to 350°F/175°C/Gas Mark 4. Cut eggplant in half lengthwise, scoop out the flesh with a spoon, leaving a 1/2 inch shell. Chop the flesh finely.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry chopped eggplant for about 1 minute. Add onion, garlic, and parsley, and cook until onion tender. Transfer to a bowl, and stir in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Mix well. Stuff into eggplant shells.
  3. Decorate stuffed eggplants with overlapping slices of tomato. Sprinkle with the remaining 1/4 cup cheese, and drizzle with 4 tablespoons olive oil. Place on a baking sheet.
  4. Bake in preheated oven for 30 minutes.