Stuffed Spanish Eggplant

1 eggplant
1/4 cup artichoke hearts, chopped
1/4 cup piquillo peppers or roasted red peppers
1/4 cup manchego cheese, shredded
1/3 cup cream cheese, softened

Preheat oven to 350. Slice eggplant down the middle lengthwise. Hollow out the eggplant with a fork (it will appear “pulled”), and add the pulled eggplant to a medium bowl. Add remaining ingredients to the bowl and combine. Season mixture with salt and pepper. Fill hollowed eggplant with mixture and bake at 350 for 50 minutes, or until eggplant shell is tender.

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