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Stuffed Eggplant

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
Author: Dey Merano


  • 2 pieces Chinese eggplants
  • 4 pieces assorted red and yellow sweet peppers or bell peppers
  • 1/2 cup chopped scallions
  • 3 eggs beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup cooking oil


  • Grill the eggplants until the insides are soft and the skin gets burnt. Peel the skin. Arrange the eggplants in a flat surface and press with a fork. Set aside.
  • Combine the beaten eggs, salt, and ground black pepper. Whisk to mix well.
  • Heat the oil in a frying pan.
  • Dip the eggplant in the egg mixture then lay flat on the pan. Fry for 1 minute.
  • While frying one side, arrange the chopped sweet peppers and scallions on top of the eggplant. Scoop a tablespoon or two of the egg mixture and pour over the eggplant.
  • Turn the eggplant over using a wide spatula. Fry the opposite side for 3 to 5 minutes in low to medium heat.
  • Top the other half with sweet peppers and scallions, then pour some beaten egg mixture over.
  • Flip the eggplant so that the opposite side gets cooked. Fry for 2 to 3 minutes.
  • Transfer to a serving plate. Serve.
  • Share and enjoy!


Serving: 2g