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Artichoke Bruschetta Stuffed Eggplant

Categories Dairy free, Easy Recipes, Healthy Recipes, Low Carb, Main Course, Vegan/Vegetarian

I have come a long way from where I started with eggplants, using them as a football. They make the best football by the way. Now I love to roast them and always love them stuffed! I equally love artichokes, I could eat an entire jar of marinated artichoke hearts in one sitting! When I was pregnant with my third I would eat them all of the time! The slight pickle on the artichoke and flavors did wonders for my morning sickness! This artichoke bruschetta stuffed eggplant is a veggie packed dream of delicious hearty and savory flavors!

What you need to make artichoke and bruschetta stuffed eggplant:

serves 4

  • 2 eggplants – cut in the middle length wise with the centers scooped out and diced
  • 1 – 14 ounce can diced tomatoes
  • 1 red bell pepper – diced
  • 1 tablespoon minced garlic
  • 1 tablespoon dried basil
  • 1 teaspoon garlic and herb seasoning
  • 1 teaspoon salt
  • 1/2 cup marinated artichoke hearts – diced
  • 1 tablespoon olive oil
  • Parmesan cheese or nutritional yeast for on top

Instructions

  1. Preheat oven to 425 F.
  2. Slice the eggplant in half lengthwise and scoop out the insides. Place the shells onto a cookie sheet.
  3. Dice the eggplant into medium chunks and add to a large bowl.
  4. Add diced red bell pepper, minced garlic, dried basil, garlic and herb seasoning, salt, diced marinated artichoke hearts and olive oil and stir together.
  5. Now you can spoon the mixture back into eggplant shells and bake the eggplants for 45-55 minutes or until eggplant looks softened.
  6. Sprinkle Parmesan cheese on top and enjoy!
inside mixture all mixed up in a bowl, ready to spoon into the eggplant shells.
spooned in and ready to bake.
roasted and ready to eat!
Print Recipe
5 from 6 votes

Artichoke Bruschetta Stuffed Eggplant

hearty and delicious vegetable stuffed eggplant!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Dish, Vegetable
Cuisine: Dinner, Italian, Low Carb, vegetables
Keyword: Dinner, Easy Recipes, Eggplant, Healthy, Healthy Recipes, Italian, Tomatoes, Weekend Dinner, Weeknight Dinner
Servings: 4 people

Ingredients

  • 2 eggplants eggplants
  • 1 14 ounce can diced tomatoes
  • 1 red bell pepper - diced
  • 1 tablespoon minced garlic
  • 1 tablespoon dried basil
  • 1 teaspoon garlic and herb seasoning
  • 1 teaspoon salt
  • 1/2 cup marinated artichoke hearts - diced
  • 1 tablespoon olive oil
  • Parmesan cheese for on top

Instructions

  • Preheat oven to 425 F.
  • Slice the eggplant in half lengthwise and scoop out the insides. Place the shells onto a cookie sheet.
  • Dice the eggplant into medium chunks and add to a large bowl.
  • Add diced red bell pepper, minced garlic, dried basil, garlic and herb seasoning, salt, diced marinated artichoke hearts and olive oil and stir together.
  • Spoon mixture back into eggplant shells and bake for 45-55 minutes or until eggplant looks softened.
  • Sprinkle Parmesan cheese on top and enjoy!