Vegetable Stuffed Eggplant

September 5, 2014


A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree.

—Doris Heath, Franklin, North Carolina

4 ServingsPrep: 20 min. Bake: 30 min.


  • 2 medium eggplant


  • 2 ear sweet corn, husk removed

  • 1 med onion, finely chopped

  • 2 tomato, chopped

  • 2 garlic clove, minced

  • 4-1/2 teaspoons canola oil

  • 2 tablespoons minced fresh parsley

  • 1/2 teaspoon salt

  • 1/2 teaspoon minced fresh oregano

  • 1/4 teaspoon pepper

  • 1/2 cup water

  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350°. Cut eggplant in half lengthwise; removepulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside.

  2. Cut corn off the cob.

  3. In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings.

  4. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. bakingdish; pour water into dish.

  5. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.


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