Artichoke Bruschetta Stuffed Eggplant

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

1. Preheat oven to 425 F.
2. Slice the eggplant in half lengthwise and scoop out the insides. Place the shells onto a cookie sheet.
3. Dice the eggplant into medium chunks and add to a large bowl.
4. Add diced red bell pepper, minced garlic, dried basil, garlic and herb seasoning, salt, diced marinated artichoke hearts and olive oil and stir together.
5. Now you can spoon the mixture back into eggplant shells and bake the eggplants for 45-55 minutes or until eggplant looks softened.
6. Sprinkle Parmesan cheese on top and enjoy!

Print

Artichoke Bruschetta Stuffed Eggplant

hearty and delicious vegetable stuffed eggplant!

Course Dinner, Main Dish, Vegetable

Cuisine Dinner, Italian, Low Carb, vegetables

Keyword Dinner, Easy Recipes, Eggplant, Healthy, Healthy Recipes, Italian, Tomatoes, Weekend Dinner, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

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!