Stuffed Eggplant with Walnuts & Cheese

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Eggplants are stuffed with walnuts & cheese then baked for a hearty vegetarian meal

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Vegetarian

Keyword: eggplant recipes

Servings: servings

Calories: 426kcal

Ingredients

2 eggplants medium size
3 cloves garlic peeled & chopped
1 cup walnuts chopped
1 cup 170g Cheddar Cheese grated English cheddar
1 tablespoon oregano
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Fresh parsley chopped to garnish

US Customary - Metric

Instructions

Preheat the oven to 200C/400F degrees
Halve the eggplants lengthwise
Cut around the inside edge to separate the meat of the eggplant from the skin.
Scoop out the meat and roughly chop. Set eggplant shells aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped eggplant, stirring frequently, and cook until tender, about 6 minutes.
Add the chopped garlic, oregano, salt & black pepper.
Cook for a further 4 minutes.
Remove the pan from the heat and add the chopped walnuts and ¾ cup of the grated Cheddar cheese
Stir well until the mixture is combined.
Place empty shells on a greased baking sheet and fill with the stuffing.
Sprinkle with the remaining grated Cheddar cheese.
Bake for 30 – 40 minutes or until the eggplant is fork tender.
Serve with the parsley scattered on top.

Notes

A serving is an eggplant half and is 9g net carbs each

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition