Italian Eggplant Bake

Serves 4, 76 calories per serve


  • 2 large eggplants
  • 1 teaspoon extra virgin olive oil
  • 2 zucchini, diced
  • 2 garlic cloves, crushed
  • 1 cup green beans, sliced
  • 400g tinned chopped tomatoes, drained
  • Fresh basil, chopped
  • ½ teaspoon salt
  • Black pepper

Italian Eggplant Bake


  1. Preheat oven to 180?C
  2. Halve eggplants lengthwise and carefully scoop out the flesh with a spoon. Dice the flesh and set aside.
  3. Bring a large saucepan of water to the boil, add the eggplant skins and simmer for 2 minutes or until just softened. Remove and allow to cool.
  4. Heat the oil in a wok over high heat and stir fry the diced eggplant, zucchini, garlic, beans, tomatoes, basil, salt and pepper until the vegetables are soft.
  5. Fill the eggplant shells with the vegetable mixture and place on a baking dish lined with baking paper.
  6. Bake for 40 minutes.
  7. Serve as a side dish

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