I have come a long way from where I started with eggplants, using them as a football. They make the best football by the way. Now I love to roast them and always love them stuffed! I equally love artichokes, I could eat an entire jar of marinated artichoke hearts in one sitting! When I was pregnant with my third I would eat them all of the time! The slight pickle on the artichoke and flavors did wonders for my morning sickness! This artichoke bruschetta stuffed eggplant is a veggie packed dream of delicious hearty and savory flavors!
What you need to make artichoke and bruschetta stuffed eggplant:
serves 4
- 2 eggplants – cut in the middle length wise with the centers scooped out and diced
- 1 – 14 ounce can diced tomatoes
- 1 red bell pepper – diced
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon salt
- 1/2 cup marinated artichoke hearts – diced
- 1 tablespoon olive oil
- Parmesan cheese or nutritional yeast for on top
Instructions
- Preheat oven to 425 F.
- Slice the eggplant in half lengthwise and scoop out the insides. Place the shells onto a cookie sheet.
- Dice the eggplant into medium chunks and add to a large bowl.
- Add diced red bell pepper, minced garlic, dried basil, garlic and herb seasoning, salt, diced marinated artichoke hearts and olive oil and stir together.
- Now you can spoon the mixture back into eggplant shells and bake the eggplants for 45-55 minutes or until eggplant looks softened.
- Sprinkle Parmesan cheese on top and enjoy!
Artichoke Bruschetta Stuffed Eggplant
hearty and delicious vegetable stuffed eggplant!
Servings: 4 people
Ingredients
- 2 eggplants eggplants
- 1 14 ounce can diced tomatoes
- 1 red bell pepper - diced
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon salt
- 1/2 cup marinated artichoke hearts - diced
- 1 tablespoon olive oil
- Parmesan cheese for on top
Instructions
- Preheat oven to 425 F.
- Slice the eggplant in half lengthwise and scoop out the insides. Place the shells onto a cookie sheet.
- Dice the eggplant into medium chunks and add to a large bowl.
- Add diced red bell pepper, minced garlic, dried basil, garlic and herb seasoning, salt, diced marinated artichoke hearts and olive oil and stir together.
- Spoon mixture back into eggplant shells and bake for 45-55 minutes or until eggplant looks softened.
- Sprinkle Parmesan cheese on top and enjoy!