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–+ servings
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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!