Stuffed Eggplant

No Recipe Photo Available



  • 2 cups uncooked rice
  • 1 small bunch finely chopped parsley
  • 1 large chopped onion
  • Few leaves of chopped green mint
  • 2 large finely chopped tomatoes
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 4 small eggplant
  • 1 large can of tomato juice
  • Cooking spray


  1. Preheat oven to 400°. Mix all ingredients except the eggplant and juice and set aside.
  2. Scoop out the insides of the eggplant to form a boat or hollow casing. Stuff with stuffing mix. Line in a medium greased baking dish or roasting pan. Pour tomato juice over vegetables.
  3. Bake for 30 minutes. Reduce heat to 350° for 1-2 hours or until done.
  4. Note: You may substitute bell peppers or zucchini for the eggplant.
Presented by: