Garlic & tomato filled eggplant - Kittenhood

Recipe: Garlic & tomato eggplant

Garlic & tomato filled eggplant - Kittenhood

This summer, I’m not feeling any desire to eat meat. Ok, except for burgers and a few other treats… But when it comes to cooking, I’d rather just mix some veggies together and see what happens. I’m having a blast visiting farmer’s markets ever so often, and finding all these gems for the best prices of the year. Today, I was inspired by this recipe, which I adapted slightly to avoid having to do any shopping.

Garlic & tomato stuffed eggplant
Serves 2
  1. one medium-large eggplant
  2. one large tomato
  3. 4-5 garlic cloves
  4. blue cheese (can be replaced with another cheese)
  5. half a chili pepper
  6. fresh oregano
  7. olive oil
  1. Start by cutting the eggplant in half, lengthwise. Remove most of the insides with a spoon, and set aside.
  2. In a frying pan, heat the olive oil. Chop the hot pepper, the eggplant you removed and the garlic into little pieces and fry. Chop the tomato and add to the mix.
  3. At his point, you can put the eggplant “bowl” inside the oven, on parchment paper (it takes a bit longer to bake than the rest).
  4. Finish the mix in the frying pan with the oregano leaves and small cubes of cheese (save some for garnish).
  5. Fill the eggplants with the mix, sprinkle with some olive oil, and bake for about 30 minutes.
  6. Add cheese slices when it’s almost done, but before taking out of the oven (will melt deliciously).
Adapted from Kuhinja Blog
Adapted from Kuhinja Blog
Garlic & tomato filled eggplant - Kittenhood

  • Marlene @ Jade and Fern

    Oh man, this looks amazing. I am so doing this the next time I get eggplant.

  • Mmmm, abia astept sa creasca vinetele mele sa pregatesc si eu ceva asemanator, sa vad ce gasesc si eu prin frigider 😉

  • Pingback: Garlic Tomato Stuffed Eggplant | Recipe Archive()

  • Yummy! Looks delicious! Ador vinetele in orice combinatie.

  • Mmm, this looks delicious! Not a fan of blue cheese though so I think I’d switch it for goats cheese, nom!

    • I think any cheese should work! as long as it melts 🙂

  • Summer

    What kind of pepper? Bell pepper, jalapeño?

    • Sorry about the confusion – a chili pepper!

      • Karen

        At what temp. do you cook the Eggplant and how long do you cook the bowl before stuffing it? Thank you!

        • Hi Karen, I think about 200 degrees celsius and for about 10 minutes. It should be soft, but not yet baked when you add the composition.