Easy Eggplant Stuffing Recipe Is a High-Fiber Twist On a Thanksgiving Side Dish (9 Ingredients) High Fiber Recipes High Protein Recipes Side Dishes Vegetarian Vegetables Holidays

Stuffing (or dressing!) is a staple on my Thanksgiving table, but we also enjoy eating it year-round. Cornbread stuffing and bread stuffing are hits with my family, but we also enjoy this easy eggplant stuffing recipe. The texture of eggplant in this easy stuffing recipe is an unexpected surprise! Plus eggplant is a high in fiber, vitamins and minerals. (Check out the other health benefits of eggplant.)

To make this high-fiber eggplant stuffing recipe you will need to gather the following ingredients from your fridge and pantry: fresh eggplant, olive oil, day-old bread for bread cubes, celery, onion, butter, fresh thyme, eggs and either chicken broth or vegetable broth.

Add more or less chicken broth depending on how moist you like your stuffing. Sometimes I'll add some ground sage.

Serve this eggplant stuffing recipe with turkey on Thanksgiving or with pork, chicken or beef anytime of the year.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 25 minutes
Servings: 8

Ingredients

• 3 medium eggplant, peeled and cut into cubes
• olive oil
• 3 cups dry bread cubes
• 1 cup chopped celery
• 1 onion, chopped
• 8 tablespoons (1 stick) butter
• 3 teaspoons fresh thyme leaves, chopped
• 3 eggs
• 1/3 cup chicken broth or vegetable broth

Here’s how to make it:

1. Toss the eggplant cubes in a little olive oil. Season with salt and pepper. Pour onto a baking pan and cook in a preheated 400-degree F oven for about 30 minutes. Set aside.
2. Melt the butter in a skillet. Add the celery and onion and cook until soft.
3. Add the eggs, thyme, chicken broth, bread cubes and eggplant and mix well. Season with salt and pepper, to taste. 
4. Pour into a casserole dish that's been coated lightly with nonstick cooking spray. Bake for about 40 to 45 minutes, adding more broth, if needed. Serve. The recipe can be easily doubled. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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