Stuffed Eggplant with Tomato & Herbs
Halved eggplants roasted until tender, then filled with a garlicky tomato-and-onion filling spiked with vinegar and pine nuts. A Mediterranean favorite that tastes like you simmered it all day — ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 9g
Ingredients
- 2 whole eggplants, medium
- 1 medium yellow onion
- 1 can (14 oz) canned crushed tomatoes
- ¼ cup pine nuts
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 3 tbsp olive oil
Instructions
- 1
Halve the eggplants lengthwise. Brush cut sides with olive oil and season with salt and pepper.
- 2
Roast eggplant halves cut-side down on a sheet pan at 425°F for 12 minutes until fork-tender.
- 3
While eggplants roast, dice the onion and sauté in a skillet with remaining olive oil until softened, ~4 minutes.
- 4
Add minced garlic and cook until fragrant, 30 seconds, then add crushed tomatoes, pine nuts, vinegar, and oregano.
- 5
Simmer sauce 3 minutes, stirring occasionally. Season with salt and pepper to taste.
- 6
Spoon warm tomato filling into roasted eggplant halves and serve immediately.
Tools you’ll need
- sheet pan
- medium skillet
- chef's knife
- cutting board
- brush or spoon
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