Eggplant stuffed with tomatoes

A few weeks ago I wrote about the purchasing eggplant at the market. Don’t worry, I didn’t leave it in my fridge for a few weeks. I cooked it that week, but forgot, until now, to share the experience. This is probably because I didn’t get to eat the eggplant when it first came out of the oven, but enjoyed it as leftovers the next day. (I also forgot to take a photo.)

This dish is tasty right out of the oven or an lunch the next day.

Eggplant stuffed with tomatoes

Adapted from Braised Eggplant and Tomatoes found at TheKitchn


  • 1 large eggplant, halved lengthwise and cut into thirds – approximate cost $2.00
  • 1 teaspoon salt– approximate cost $0.10
  • 1 small Vidalia onion, chopped – approximate cost $0.75
  • 1/8 cup olive oil– approximate cost $0.40
  • 2 fresh tomatoes, chopped – approximate cost $1.50
  • 1 teaspoon dried parsley– approximate cost $0.10
  • 1 teaspoon dried basil– approximate cost $0.10


  1. Place eggplant pieces in a baking pan, cut sides up. Sprinkle each pieces with salt.
  2. Allow the eggplant to sweat out the bitter juices (which the salt draws out) for 10-15 minutes.
  3. Rinse the salt off of the surface of the eggplant.
  4. Pre-heat oven to 400 degrees Fahrenheit.
  5. Sautee onions in a small amount of olive oil until translucent (about 5 minutes).
  6. Mix onions, tomato, basil, and parsley in a bowl.
  7. Scoop the tomato mixture on top of the eggplant.
  8. Drizzle with remaining olive oil, allowing some to overflow into the bottom of the pan
  9. Bake for about 45 minutes, until the eggplant is soft.

Makes 4 servings (approximate cost: $1.24 per serving)

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1 Comment

  1. Oh, this sounds delicious! I’d love to see a picture of it!


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