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Provencal Stuffed Eggplants

Two Stars Guiding Stars
  • Servings:

    4 (321 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


The split eggplants are baked in the oven until soft. The pulp is scraped out of the skins and added to the other sauted vegetables then divided between the eggplant halves to create a lovely dish that's perfect for a simple family meal or dinner for guests.
2 small eggplants, halved lengthwise
1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (14 oz.) can diced tomatoes, drained
1/4 cup packed chopped fresh basil
1 Tbsp. balsamic vinegar
1/4 tsp. pepper
1/4 tsp. salt
Provencal Stuffed Eggplants


1. Preheat oven to 350 degrees F. Coat a baking sheet with nonstick spray.
2. Place eggplants cut side down on the baking sheet. Bake until tender (10-15 minutes). Scrape the pulp from the eggplant, reserving the shell. Coarsely chop the pulp.
3. While eggplant is baking, heat oil in a frying pan over medium heat. Saute the onion and garlic until tender (5 minutes).
4. Add the eggplant pulp and tomatoes and cook until eggplant is fully soft (3-5 minutes). Stir in the basil, vinegar, pepper, and salt.
5. Spoon the mixture into the eggplant shells and return to the oven to heat through (5-10 minutes).


Nutritional Facts
Servings 4 (321 g)
Base Nutrients
Calories 116 kcal (6%)
Calories from Fat 34 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 299 mg (12%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 6 g (25%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C 19 mg (21%)
Calcium 55 mg (4%)
Iron 1 mg (5%)