We took all the elements of a classic caprese–tomatoes, fresh mozzarella, basil and balsamic vinegar–and stuffed them inside a fresh-baked eggplant. The result is a perfect vegetarian, late-summer dinner everyone will enjoy. Eggplant is rich in fiber, vitamins, and antioxidants like nasunin, which supports brain health. Tomatoes add a dose of vitamin C and lycopene, promoting heart health and skin protection. Fresh mozzarella provides protein and calcium, essential for bone health, while basil offers anti-inflammatory benefits and a burst of fresh flavor. Balsamic vinegar adds a touch of acidity and antioxidants, enhancing the dish’s overall nutritional value. This combination creates a delicious, balanced meal that’s both satisfying and healthful.
Prep Time: 35 mins | Total Time: 35 mins | Servings: 4
Ingredients:
- 1 eggplant (1 pound)
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 8 ounces grape tomatoes, halved
- 2 ½ ounces fresh mozzarella, diced
- 2 tablespoons best-quality balsamic vinegar, divided
- 1 sprig Thinly sliced basil leaves for garnish
Directions:
- Preheat oven to 400 degrees F.
- Cut eggplant in half lengthwise. Using a spoon, hollow out the eggplant, leaving a shell about 1/4 inch thick. Dice the flesh and set aside. Brush the hollowed-out eggplant halves with 1 tablespoon oil. Place the halves cut-side down on a baking sheet; roast until tender, about 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the diced eggplant, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until tender and browned, 8 to 10 minutes. Remove from heat and stir in tomatoes, mozzarella,1 tablespoon vinegar and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
- Divide the mixture between the roasted eggplant halves. Bake until warmed through, about 5 minutes. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with basil, if desired, and serve.
Nutrition Facts:
Serving Size 1/2 stuffed eggplant; calories 183; total fat 14g; saturated fat 4g; cholesterol 11mg; sodium 416mg; total carbohydrate 10g; dietary fiber 3g; total sugars 6g; protein 6; vitamin c 10mg; calcium 141mg; iron 1mg; potassium 391mg
