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Spanish Eggplant Stuffed Artichoke Bottoms


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Spanish Eggplant Stuffed Artichoke Bottoms


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Spanish Eggplant Stuffed Artichoke Bottoms

Frozen artichoke bottoms are prime for stuffing. In this case I made it easy with Sabra Spanish Eggplant you will have an easy, elegant appetizer in minutes.


  • Prep Time : 5` min
  • Cook Time : 30 min
  • Ready Time : 35 min


6 Servings


  • 1 (16 oz.) bag frozen artichoke bottoms
  • 1/2 (17 oz.) package Sabra Spanish Eggplant


Preheat oven to 400.  Place artichoke bottoms on a pan in the oven and roast for about 30 minutes, turning half way through.  Cook until warm and golden brown.  Remove from oven and fill with Spanish eggplant.  Serve hot or room temperature.


Stuffed Mushrooms and Artichokes

Stuffed Mushrooms and Artichokes


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Spanish Eggplant Stuffed Artichoke Bottoms

  1. Under what label (and in what Store) do you find frozen artichoke bottoms
    (rather than the usual frozen artichoke hearts)?

  2. avatar says: Gail

    Can I substitute canned artichoke bottoms?

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