Stuffed Tomatoes with Eggplant

This delicious Stuffed Tomato with Eggplant is super easy to make and the perfect vegetarian entree that is filling and tasty.


  • 1 ¼ tsp. salt, divided
  • ½ tsp. fresh ground pepper, divided
  • ½ pound lean ground chicken
  • 1 large eggplant
  • 2 garlic cloves, finely chopped
  • 1 tsp. ground cumin
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped

Preheat oven to 400. Coat a 9-by-13 inch baking dish with cooking spray. Prick eggplant all over with fork. Grill, turning occasionally, until charred and tender. 10-15 minutes. Cut tops off tomatoes (reserve them). Scoop out inner flesh with a spoon and place in blender.

Add oil, ¼ tsp. each of salt and pepper and puree until smooth. Spread the sauce in baking dish. Lightly sprinkle the insides of the tomatoes with ¼ tsp. salt.

Once the eggplants are ready, transfer to a cutting board to cool, then peel. Place the eggplant in a food processor or blender to mash. In a large bowl. Let cool for 10 min.

In a non-stick pan, cook chicken, onion, garlic, cumin and the remaining ¾ tsp. salt and ¼ tsp. pepper for 10 minutes. (We don’t want it to be fully cooked).

Add to a large bowl with the eggplant, mix well.

Stuff tomatoes with the filling and replace the tops. Place in the prepared baking dish.

Bake for 30-35 minutes, sprinkle with mint and parsley.

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