Wednesday, September 9, 2009

Stuffed Eggplant

Did I tell you that my husband doesn't eat red meat or chicken? Maybe not. Well, he doesn't. He is a Pescetarian. A Pescetarian only eats fish. Me and my children are Omnivores, proudly. There are however, some moments when I think that I will adapt his way of eating. But those pass quickly when I think about the smell of bacon frying on a Sunday morning in my kitchen.

So, I have had to learn a whole new way of cooking. I love it though. He loves it too. I am always substituting beans for meat and making meatless meals for all of us when I don't feel like cooking a meat option. I never ate eggplant before I met him. There is alot I didn't eat before I met him. Once saw his mom do a baked eggplant. It was good, but I wanted to try it so of course I searched for a recipe and found one here on

I adapted it to suit my own needs. Maggi brand vegetable bouillon cubes are awesome. I love using them in rice and vegetable to give my food that extra oomph. With the Stuffed Eggplant I added this along with some other ingredients to make it mine. This dish is very very tasty. So much so that meat is not necessary. I usually accompany it with a flavored rice and of course...more vegetables of choice.

So colorful I had to take a picture before I put it in the oven!

modified eggplant



1 large eggplant

6 tablespoons butter

1/2 pound sliced fresh mushrooms ( I love me some portabella)

1/2 cup minced onion

1 cup seasoned bread crumbs

2 cups shredded Cheddar cheese, divided

I also add 1/2 cup fresh diced tomatoes!

...and 1 Maggi Vegetable Bouillon cube


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.

  3. Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, tomatoes and onion and vegetable cube until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese. (I top with Mozzarella sometimes or even Parmesan or both in addition to the cheddar. Then add a sprinkle of Paprika.)

  4. Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.

Note: After I scoop out the flesh of the eggplant I place it in the oven for 10 minutes to pre-bake. That is a personal preference.

Here it is after I have taken it out of the oven. YUM!


1 comment:

  1. I'm also a proud meat eater, but I love my veggies. And this eggplant bake looks terrific!