Stuffed Vegetarian Eggplant

Stuffed Vegetarian Eggplant


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When looking for a Meatless Monday meal, give this stuffed eggplant a try. The excellent eggplants are stuffed with potatoes and various vegetables.

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Time needed

20-25 min preparation

Serving Size / Yield

6 servings


  • 3 medium eggplants
  • 1/2 C. onions, chopped
  • 1 C. tomatoes, quartered
  • 2 cloves garlic
  • 1/2 C. butter
  • 4 potatoes, chopped and boiled
  • Salt and pepper to taste

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Preheat oven at 350 degrees F. Parboil eggsplants in skins for 10 to 15 minutes. Cut in half. Let cool, scoop out of shells and chop excess. Sauté onions in butter with finely chopped garlic for 5 minutes, without browning. Add remaining ingredients. Season with salt, pepper and parsley. Cook an additional 5 minutes, stirring constantly. Dot with butter and bake for 5 to 10 minutes. If you desire, mix with parsley stems.

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