Recipes and Cooking Stuffed Eggplant Caponata 5.0 (1) 1 Review Eggplant eats very hearty and thanks to its neutral flavor, makes a perfect meat substitute. Stuff it with more veggies, cheese, and raisins for a surprising bit of sweetness. Finish with just a small bit of crispy prosciutto or simply leave off the meat if you are looking for a meatless dinner idea. By Katherine Knowlton Katherine Knowlton Instagram Website Katherine Knowlton, the kitchen is and always has been her happy place. She has worked in the food industry for over 15 years as a team builder, recipe designer, and culture creator. Katherine's passions center around healthy cooking with an emphasis on fresh and seasonal foods and cooking for optimal health and well-being. She attended the University of South Carolina, where she studied marketing, business management, and restaurant management. She earned her Culinary Arts Certificate from San Francisco Cooking School. Learn about BHG's Editorial Process Published on August 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 55 mins Servings: 4 Yield: 4 stuffed eggplant halves Jump to Nutrition Facts Ingredients 2 medium eggplants (2 1/2 to 3 lb. total) Olive oil Salt and ground black pepper 6 tablespoon olive oil 2 ounce thinly sliced prosciutto 1 cup chopped red onion 2 garlic cloves, minced 1 ¾ cup chopped roma tomatoes ⅔ cup chopped roasted red bell pepper 2 tablespoon raisins or dried currants 2 tablespoon capers, drained 2 tablespoon red wine vinegar ¼ teaspoon crushed red pepper 3 tablespoon pine nuts, toasted 2 tablespoon coarsely chopped fresh flat-leaf parsley 2 tablespoon coarsely chopped fresh mint 4 ounce burrata cheese, cut or torn into pieces Directions Preheat oven to 400°F. Line a rimmed baking sheet with foil. Cut eggplants in half lengthwise through the stems. Using a sharp paring knife, cut around the edge of the flesh in each eggplant half, leaving a 1/2-inch border. Using a spoon, scoop out flesh, leaving 1/2-inch-thick shell; reserve flesh. Place eggplant shells, cut sides up, on prepared baking sheet. Drizzle with 2 Tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Roast 25 minutes or until tender. Meanwhile, line another baking sheet with parchment paper and arrange prosciutto in a single layer. Bake 8 minutes or until browned and crisp. Cool slightly and, if you like, crumble into bite-size pieces. Prepare filling: Chop reserved eggplant flesh into bite-size pieces. In an extralarge skillet heat 1/4 cup olive oil over medium-high. Add eggplant; season with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. Cook 4 to 5 minutes or until tender, stirring occasionally. Transfer eggplant to a bowl. In the same skillet heat 2 Tbsp. olive oil over medium. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, roasted bell pepper, raisins, capers, vinegar, crushed red pepper, and the cooked eggplant; stir to combine. Remove from heat. Stir in pine nuts, chopped parsley, and chopped mint. Season with 1/4 tsp. each kosher salt and black pepper. Spoon warm eggplant mixture into roasted eggplant shells. Top with burrata and, if you like, place under broiler 1 minute or until cheese is melted. Top with crispy prosciutto and, if you like, additional crushed red pepper. Serves 4. Tips For crispy prosciutto, arrange thinly sliced prosciutto in a single layer on a parchment paper-lined baking sheet. Bake about 8 minutes or until browned and crisp. Cool slightly and crumble. Rate it Print Nutrition Facts (per serving) 514 Calories 41g Fat 30g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 514 % Daily Value * Total Fat 41g 53% Saturated Fat 9g 45% Cholesterol 25mg 8% Sodium 1214mg 53% Total Carbohydrate 30g 11% Total Sugars 18g Protein 15g Vitamin C 53.6mg 268% Calcium 212mg 16% Iron 2.4mg 13% Potassium 1039mg 22% Folate, total 92.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.