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Stuffed eggplant

Eggplant has always been an ingredient that has mystified me in the kitchen.  I am not an Italian grandmother, nor is there any hint of Italian grandmother in my blood.  Generally when I prepare eggplant it still comes out somewhat bitter or too salty or the skin is too tough.  I found this recipe in The Complete Italian Vegetarian Cookbook.  This is a very easy recipe, which can also easily be modified and turns out to be great for leftovers.

Stuffed eggplant, with lemons, herbs and olives

Stuffed eggplant, with lemons, herbs and olives


  • 1 large eggplant
  • 1 cup of Panko breadcrumbs
  • 2 garlic cloves, minced
  • 1 teaspoon of lemon zest
  • 3 tablespoons of lemon juice (the juice from 1 large lemon)
  • 1/4 cup of fresh parsley, chopped
  • 2 teaspoons of fresh thyme, chopped
  • olives (I used a combo of black and Kalamata, about 2 dozen olives), chopped
  • 2 teaspoons of capers, drained
  • 2 tablespoons of extra virgin olive oil
  • salt
  • pepper

Preheat the oven to 400F.

Trim the top and bottom off the eggplant.  Slice the eggplant in half lengthwise.  Make deep slices into the eggplant, being careful to not cut the skin.  Sprinkle with salt and pepper, then set the eggplant aside while you prepare the stuffing.

In a large bowl, combine the breadcrumbs, garlic, lemon zest, lemon juice, parsley, thyme, olives and capers.  Mix together, then add the olive oil.  Mix the stuffing together until you have a slightly wet mixture.  Stuff the eggplant with the stuffing mixture, covering the eggplant with any remaining mixture.

Place the eggplant on a foil-lined baking sheet.  Bake for about 45 minutes (after about 30 minutes you may need to cover the eggplant with aluminum foil in case the topping is getting too browned).  Allow to cool for 5-10 minutes before serving.

The next day, slice up any remaining eggplant and serve it over a salad, a great use of leftovers.


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This entry was posted on January 28, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , , .
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