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Alkaline Recipe: Stuffed Eggplant

Stuffed Eggplant

Serves 2


  • 1 large eggplant (look for those with shallow grooves on the bottom, they have less seeds and are not as bitter)
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 8 oz. can diced tomatoes, drained
  • 1 8 oz. can black beans, drained and rinsed
  • Sea salt, pepper, cayenne pepper and thyme to taste
  • Olive oil for sautéeing

Directions: Soak all produce in 8.0-8.5 pH Chanson alkaline ionized water for 10 minutes. Cut eggplant in half lengthwise, remove pulp and set aside, leaving a scooped-shell. Place the eggplant shells cut-side down and cook for about five minutes in a large skillet coated with olive oil. Preheat oven to 400 degrees. With tongs, transfer shells into a baking dish face up. Add more olive oil to skillet and sautée onions and garlic for 2 minutes over medium heat. Add coarsely chopped eggplant pulp and remaining ingredients and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture. Next, stuff the eggplant shells with the mixture, and bake for 15 minutes.

Look for new alkaline recipes every Monday, check out our previous recipes, and visit us at for more information about the health benefits of Chanson alkaline ionized water.

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