A tender and delicious stuffed eggplant recipe made extra tasty with Country Crock® Spread and a colorful vegetable medley. Easy, simple and packed with great taste.

  • Recipe Serves: 4
  • Prep Time 45 min
  • Cook Time 50 min


  • 2 small eggplants
  • 1 medium red bell pepper, coarsely chopped
  • 1 tsp. olive oil
  • 4 Tbsp. Country Crock® Spread, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz.) diced tomatoes , undrained
  • 1/3 cup pine (pignoli) nuts, toasted
  • 2 Tbsp. chopped fresh basil leaves or cilantro
  • 2/3 cup brown rice, cooked according to package directions


  1. Preheat oven to 350°.
  2. Cut eggplants in half lengthwise. Scoop pulp from eggplants, leaving 1/2-inch shells. Coarsely chop pulp; set aside. Arrange eggplant shells and red pepper on baking sheet and brush with olive oil. Roast 30 minutes or until vegetables are tender.
  3. Melt 1 Tbsp. Country Crock® Spread in medium saucepan over medium heat and cook onion and garlic, stirring occasionally, until onion is tender, about 4 minutes. Stir in tomatoes and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in chopped eggplant pulp and simmer 10 minutes or until eggplant is tender. Stir in pine nuts and basil.
  4. Combine cooked rice, tomato sauce, roasted red pepper and remaining 3 Tbsp. Country Crock® Spread; spoon into roasted eggplant shells to serve.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 350
Calories from Fat 140
Total Fat 16 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 320 mg
Total Carbs 48 g
Dietary Fiber 10 g
Sugars 13 g
Protein 8 g
Calcium 6 %
Iron 15 %
Vitamin C 110 %
Vitamin A 45 %