Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant


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This low-calorie recipe has mushrooms, peppers, zucchini, onion, and tomatoes seasoned and stuffed in an eggplant. It’s a fantastic meat-free crockpot recipe.

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Time needed

20 min preparation + 3-4 hour cooking

Serving Size / Yield

2 servings


  • 1 eggplant
  • ½ cup chopped onion
  • ½ cup chopped mushrooms
  • ½ cup chopped tomatoes
  • ¾ cup chopped zucchini
  • ½ cup chopped red pepper
  • 1 tablespoon grated cheese
  • 2 tablespoons minced parsley
  • ½ teaspoon thyme
  • Salt and Pepper to taste
  • 3 tablespoons dried bread crumbs
  • ¼ cup plain Greek yogurt

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Cut the eggplant in half length-wise and scoop out the eggplant flesh leaving a small border in each half. Chop the eggplant flesh and add it to a skillet over medium heat with the chopped veggies. Cook until the peppers soften and remove from the heat. Stir in the breadcrumbs, spices, and yogurt. Add the mixture to the eggplant shell and place the eggplant in the crockpot. Sprinkle cheese on top and cook on low for 2-4 hours with the pot covered.

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