Grilled Vegetables
Grilled Stuffed Eggplant
This stuffed eggplant recipe makes a wonderful side dish. Eggplant is widely eaten all over the world and features in many Greek and Indian recipes. Indian spicy stuffed eggplant recipe is a great one to try if you are cooking Indian food. The stuffed eggplant in this recipe uses a combination of garden vegetables and herbs for a light, tasty filling.
Stuffed eggplant is ideal served alongside many different dishes. You might have heard of the Chiarello stuffed eggplant recipe, which also features a stuffing of vegetables and herbs. Michael Chiarello is an Emmy award winning Food Network personality and chef. If you cannot find baby eggplants for this recipe, you can use two large ones, each sliced in half, rather than four baby ones.
Grilled Vegetable Stuffed Baby Eggplants
Ingredients -
4 baby eggplants
2 tablespoons olive oil
2 teaspoons minced garlic
½ cup sliced carrot
½ cup sliced zucchini
1/2 cup sliced mushrooms
½ cup chopped red bell pepper
½ cup sliced red onion
1 cup chunky style salsa
1/4 teaspoon each dried thyme, rosemary, and oregano
1 tablespoon grated Parmesan cheese
Preparation:
Lay the eggplants on their sides and cut a ½ inch thick slice from the centre of each one so you can stuff it in its side.
Scoop out the pulp, laving a shell with 1/2-inch thick walls. Discard the pulp or use it in another grilled vegetables recipe.
Preheat the grill to medium.
Heat the oil in a large skillet over a high heat and fry the mushrooms for 5 minutes or until the liquid has evaporated. Stir often. Add the zucchini, carrot, onion, bell pepper, and garlic and cook for 2 minutes more.
Stir in the Parmesan, herbs, and salsa and use this mixture to stuff the eggplants.
Place the eggplants on an oiled grid and grill for 15 minutes or until the eggplant shells are tender.
Serve warm.
(Serves 4 as a Side Dish)
A picture of our stuffed eggplant recipe with a mixed vegetable stuffing. This is a real healthy side dish recipe you can serve at your next cookout.
