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Stuffed Eggplant for a Festive Twist

This stuffed eggplant dish involves roasting halved eggplants filled with a savory mixture of tomatoes, garlic, herbs, and optional cheese. The eggplants develop a tender, smoky flesh while the stuffing becomes bubbling and fragrant, creating a hearty, visually appealing main or side for the holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Festive
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Main protein chicken, turkey breast, or ham: The centerpiece of the meal
  • Potatoes: For roasting or mashing
  • Carrots: Sweet sturdy side
  • Green beans or Brussels sprouts: Fresh vegetable contrast
  • Olive oil: For roasting
  • Butter: Adds richness
  • Garlic: Savory depth
  • Fresh herbs: Rosemary or thyme for holiday flavor
  • Salt: Essential seasoning
  • Black pepper: Gentle warmth
  • Optional gravy or sauce: Ties everything together

Equipment

  • Large roasting pan: For the main dish
  • Sheet pans: For vegetables
  • Medium saucepan: For sides
  • Cutting board: Prep work
  • Sharp knife: Clean, efficient cuts

Method
 

  1. Preheat oven: Set to 400°F (205°C)
  2. Prepare vegetables: Wash, peel if needed, and cut evenly
  3. Season vegetables: Toss with olive oil, salt, pepper, and herbs
  4. Roast vegetables: Spread on sheet pans and roast until tender
  5. Prepare main protein: Season and place in roasting pan
  6. Cook protein: Roast until cooked through, resting before slicing
  7. Prepare potatoes: Roast or mash while protein rests
  8. Finish: Taste and adjust seasoning before serving

Notes

Adjust the amount of breadcrumbs and cheese based on your texture preference. For a vegan version, omit cheese or substitute with plant-based cheese.