Vegetarian · ALWAYS FREE
Tomato and onion stuffed eggplant
Whole split eggplants roasted, filled with tomato and onion, then gently braised.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F (200°C). Make a deep lengthwise slit in each trimmed eggplant without cutting through its underside or ends. Rub with 20 g oil and 2 g salt. Roast in a snug 3-quart baking dish for 30–35 minutes until the flesh begins to soften.
- Meanwhile, cook onions in the remaining 40 g oil in a wide skillet over medium-low heat for 15 minutes. Add garlic for 2 minutes, then tomatoes with all juices, remaining salt and pepper. Simmer for 10 minutes; stir in half the parsley.
- Carefully open each eggplant slit with two spoons, pressing the softened flesh sideways rather than removing it. Fill with the onion-tomato mixture, placing any excess around the eggplants. Mix measured water, lemon juice and sugar and pour around them. Cover tightly with a lid or foil and bake for 35–45 minutes until the centers are completely tender.
- Rest for 15 minutes and serve warm, distributing all pan sauce and remaining parsley. Refrigerate leftovers within 2 hours in shallow containers; use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 269 kcal
- Protein
- 5 g
- Total carbohydrate
- 31.6 g
- Total fat
- 15.9 g
- Total sugars
- 17.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide all vegetables and pan juices among four portions. Plain vegetables and seasonings support the listed diets; check packaged ingredients for incompatible additives. No extra bread or garnish included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Tomato and onion stuffed eggplant: 4 small eggplants; peeled onions; raw tomatoes; peeled garlic; olive oil; water; lemon juice; fresh parsley; granulated sugar; salt; ground black pepper. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Tomato and onion stuffed eggplant: 4 small eggplants; peeled onions; raw tomatoes; peeled garlic; olive oil; water; lemon juice; fresh parsley; granulated sugar; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Tomato and onion stuffed eggplant: 4 small eggplants; peeled onions; raw tomatoes; peeled garlic; olive oil; water; lemon juice; fresh parsley; granulated sugar; salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - Gluten-Free: Complete ingredient review of Tomato and onion stuffed eggplant: 4 small eggplants; peeled onions; raw tomatoes; peeled garlic; olive oil; water; lemon juice; fresh parsley; granulated sugar; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Mediterranean: Complete ingredient review of Tomato and onion stuffed eggplant: 4 small eggplants; peeled onions; raw tomatoes; peeled garlic; olive oil; water; lemon juice; fresh parsley; granulated sugar; salt; ground black pepper. Vegetables or legumes provide the principal bulk and olive oil is the added fat. This is an ingredient-pattern screen, not a clinical score or health-outcome promise.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
