Easy Stuffed Mini Eggplants
Recipe type: Appetizer / Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10 mini eggplants
Stuffed Mini Eggplants ~ are brimming with sautéed onions, fresh tomatoes, chopped eggplant, sundried tomatoes, basil and breadcrumbs. Topped off with grated pecorino cheese, baked until they are golden and tender, making these Italian mini eggplants savory and light! Beside making a big impression, we think you're gonna love them!
  • 2 Tbsp. extra virgin olive oil
  • 5 mini Eggplants, rinsed and cord discard
  • 1 large Vidalia onion- finely chopped
  • 3 ripe plum tomatoes - chopped or pureed
  • 2 sundried tomatoes -chopped
  • ½ cup chopped fresh basil
  • 1 cup plain breadcrumbs
  • salt and pepper, to taste
  • grated pecorino cheese
  • cooking oil spray
  1. Preheat oven to 350 degrees.
  2. Spray a large baking dish or sheet with cooking oil and set aside.
  3. Slice each eggplant lengthwise and carefully using a pairing knife to hollow out the flesh with each half, transfer the fresh of the eggplant onto a chopping board, and place each eggplant onto a prepared baking dish. Lightly drizzle some olive oil and sprinkle some salt inside each hollowed eggplant. Bake in the oven for 15 minutes, or until the eggplant is tender. When ready, remove from oven. Set them aside.
  4. In the meantime, chop all the flesh into small pieces, set them aside.
  5. In a large skillet, heat 2 tablespoons of olive oil and add the onions.
  6. Sauté the onions for a few minutes, until they are softened and translucent.
  7. Next, add the pureed tomatoes, fresh basil and salt and pepper. Cook over low heat, stirring occasionally for about 3 minutes. Next, stir in the chopped eggplant, and the sundried tomatoes.
  8. Cook the mixture over medium-low heat, until the eggplant is softened and tender, about 3 to 4 minutes. If you feel the eggplant needs a little more moisture, drizzle some extra virgin olive oil over the mixture in the skillet. Taste the eggplant mixture, and season with salt and pepper to taste.
  9. Stir in the breadcrumbs. Turn off the heat.
  10. Using a wooden spoon, spoon the stuffing into each eggplant evenly. Sprinkle with grated pecorino cheese over each one.
  11. If you the stuffing seems to be a little dry and needs a little more moisture, simply drizzle some olive oil over the tops of each stuffed eggplant. Return baking dish into the oven and bake for 15 minutes more. Remove and set aside to cool for a few minutes before serving. Serve warm.
  12. Yields: 10 stuffed mini eggplants
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/easy-stuffed-mini-eggplants/