Provençal Stuffed Eggplants - 2 Guiding Stars
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The split eggplants are baked in the oven until soft. The pulp is scraped out of the skins and added to the other sautéd vegetables then divided between the eggplant halves to create a lovely dish that’s perfect for a simple family meal or dinner for guests.


  • 2 small eggplants, halved lengthwise
  • 1 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (14 oz.) can diced tomatoes, drained
  • ¼ cup packed chopped fresh basil
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. pepper
  • ¼ tsp. salt


  1. Preheat oven to 350ºF. Coat a baking sheet with nonstick spray.
  2. Place eggplants cut side down on the baking sheet. Bake until tender (10-15 minutes). Scrape the pulp from the eggplant, reserving the shell. Coarsely chop the pulp.
  3. While eggplant is baking, heat oil in a frying pan over medium heat. Sauté the onion and garlic until tender (5 minutes).
  4. Add the eggplant pulp and tomatoes and cook until eggplant is fully soft (3-5 minutes). Stir in the basil, vinegar, pepper, and salt.
  5. Spoon the mixture into the eggplant shells and return to the oven to heat through (5-10 minutes).
Nutritional analysis per serving: Calories 115; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 300mg (13% DV); Total Carbohydrate 19g (7% DV); Dietary Fiber 6g (21% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 10% DV; Molybdenum 25% DV; Copper 20% DV; Manganese 20% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796