Summer Nights Eggplants Recipe

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Most Helpful Positive Review

Sep 20, 2005

This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the recipe as is. I also had to add a little extra olive oil when mixing with the bread crumbs. Everything turned out wonderfully. I am sure it would be just as great without the meat but my husband is a meat eater and I had to put it in somewhere. Thanks for the awesome recipe!

—HBURKE1

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Most Helpful Critical Review

Oct 10, 2005

I would actually give this 3 1/2 stars if I could. It was pretty good, I did a lot of tweaking though. I cut out most of the breadcrumbs, just sprinkled some on top. I used cous cous in the stuffing. I baked covered for 30 minutes, removed foil - cooked an additional 5 minutes (to brown the breadcrumbs) and then topped with cheese and broiled for a few more minutes. The shells were definitely soft and edible this way. When simmering the stuffing, I added lemon juice and some chicken broth to make it more moist and flavorful.

—ANGELA

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75 Ratings

Feb 19, 2006

After a horrible eggplant parmesan, I went on the quest for finding a new, tasty eggplant recipe -- and this was it! I adjusted the recipe, however. I used 1/4 onion, 2 cloves garlic, and 1 celery stick. I also added Parmesan cheese to the stuffing mixture. I stuffed the eggplants and drizzled some olive oil over the raw eggplant. I baked it for 20min uncovered and it was perfect! Topped off with some grated marble cheese. Mmmmmm tasty!

—XXXNAUGHTY

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Aug 15, 2007

Made a few changes: Cut waaaay back on oil-only used about 2T; diced baby eggplants; more garlic-6 cloves!; 1/2 teaspoon italian seasoning; sauteed in skillet w/1/2c water until tender; added 3c cooked couscous (no breadcrumbs) after tender; stirred in 1/2 c feta; poured it all in a greased casserole dish and topped w/ 1/2c feta and 1/4c dried breadcrumbs-----yummmmmmmy!

—dibie1221

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Aug 01, 2007

My husband and I both love this recipe just as is! It is hearty and filling and almost tastes as if it were stuffed with crab. This also freezes decently well, making for good leftovers. Thanks for a terrific recipe!

—Stine

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Feb 04, 2007

I was somewhat skeptical of this recipe after reading some of the reviews, but it turned out to be DELICIOUS!! here are the few minor changes i made: 1) precook the eggplant in the microwave so it doesn't soak up so much oil (which i also reduced to 1 1/2 tbsp), 2) i didn't have any bread crumbs so i omitted those completely and found it to be moist and delicious just the same!, 3) i added italian seasonings and red pepper flakes for some zing, 4) as per other recommendations, i mixed feta up with everything else and then topped the whole thing off with mozzarella and feta both. one of the best veg-friendly dishes i've found in a while!

—Runs With Scissors

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Dec 27, 2004

Even without one of the main ingredients (I had to substitute grated pepper jack cheese for the feta), this was very tasty. I needed to add olive oil to the skillet a couple of times because the eggplant absorbs the oil as it cooks. I also cut back on the amount of breadcrumbs--4 cups seemed like a lot. Even so, there was still a bit more stuffing than I could fit in the shells.

—ELISABETHRN

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Aug 24, 2005

I loved this recipe but made some alterations: I microwaved the cubed eggplant,onions and green pepper because too much olive oil is absorbed to saute this. Instead I finished the veggies off by sauteing them with the olive oil, garlic to brown them a bit. I added the tomatoes and I added a little ground lamb because I had some left over. I added only 1/2 the breadcrumbs to the veggie mixture. I followed the rest of the recipe as written but I lightly shook a bit of ground cinnamon over the feta before I melted it. Very Greek; very good!

—DIXIEBELLE1

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Nutrition

Calories
645 kcal
32%

Carbohydrates
101.3 g
33%

Cholesterol
33 mg
11%

Fat
17.1 g
26%

Fiber
12.3 g
49%

Protein
23.4 g
47%

Sodium
1319 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summer Nights Eggplants

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 645
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 7.4g 37 %
Cholesterol 33mg 11 %
Sodium 1319mg 53 %
Potassium 958mg 27 %
Total Carbohydrates 101.3g 33 %
Dietary Fiber 12.3g 49 %
Protein 23.4g 47 %
** Sugars 19.9g
Vitamin A 18 %
Vitamin C 64 %
Calcium 53 %
Iron 65 %
** Thiamin 96 %
Niacin 108 %
Vitamin B6 40 %
Magnesium 35 %
Folate 102 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.