Stuffed Japanese Eggplant Recipe

Name: Stuffed Japanese Eggplant Recipe
Total time: 1500 s
Yield: 4 people
Cuisine: American
Ingredients: 2 Japanese eggplants; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 small tomato, diced; 1/2 cup mushrooms, finely chopped; 1/4 cup bell pepper, diced; 2 tablespoons breadcrumbs; 2 tablespoons grated Parmesan or your favorite vegan cheese (optional); 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; Salt and black pepper, to taste; Fresh parsley for garnish

bc230209546 SHAFAT AHMED @cook_116540633

Looking for a simple and delicious way to enjoy Japanese eggplant? This stuffed Japanese eggplant recipe is soft, flavorful, and easy to make with everyday ingredients. The tender eggplants are filled with a savory vegetable mixture, then baked until perfectly cooked. It makes a wonderful vegetarian lunch, dinner, or side dish.

bc230209546 SHAFAT AHMED @cook_116540633

Saved

Ingredients

25 mins

4 people

2Japanese eggplants
1 tablespoonolive oil
1small onion, finely chopped
2 clovesgarlic, minced
1small tomato, diced
1/2 cupmushrooms, finely chopped
1/4 cupbell pepper, diced
2 tablespoonsbreadcrumbs
2 tablespoonsgrated Parmesan or your favorite vegan cheese (optional)
1/2 teaspoondried oregano
1/2 teaspoonpaprika
Salt and black pepper, to taste
Fresh parsley for garnish

Saved

Steps

25 mins

1

Preheat your oven to 400°F (200°C).
2

Slice the Japanese eggplants in half lengthwise.
3

Scoop out a little of the flesh, leaving a thin shell. Chop the removed flesh.
4

Heat olive oil in a pan over medium heat.
5

Cook the onion and garlic until fragrant.
6

Add the chopped eggplant, mushrooms, bell pepper, and tomato. Cook for 5–7 minutes.
7

Season with oregano, paprika, salt, and black pepper.
8

Stir in the breadcrumbs and mix well.
9

Fill each eggplant half with the vegetable mixture.
10

Sprinkle Parmesan or vegan cheese on top if using.
11

Bake for 20–25 minutes, or until the eggplants are tender and lightly golden.
12

Garnish with fresh parsley and serve warm.