Stuffed Eggplant

Why You’ll Love This Recipe

Stuffed Eggplant is versatile, delicious, and visually impressive. It’s a great way to use fresh, seasonal eggplant and can be tailored to suit any dietary preference—from vegetarian to meat lovers. The eggplant becomes soft and creamy when baked, while the filling provides contrasting textures and rich, savory flavor. Perfect for weeknight dinners, meal prep, or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Medium eggplants
• Olive oil
• Onion
• Garlic
• Ground beef or plant-based meat (optional)
• Tomatoes or tomato sauce
• Cooked rice or quinoa
• Fresh parsley or basil
• Parmesan or mozzarella cheese (optional)
• Salt and pepper
• Italian seasoning or dried oregano

Directions

1. Preheat oven: Set your oven to 375°F (190°C).
2. Prepare the eggplants: Slice each eggplant in half lengthwise. Scoop out the flesh with a spoon, leaving about ½ inch of the outer shell intact to form boats. Chop the scooped-out flesh and set aside.
3. Bake the shells: Drizzle the eggplant halves with olive oil, season with salt and pepper, and bake for 15–20 minutes to soften.
4. Cook the filling: In a skillet, heat olive oil and sauté chopped onion and garlic until soft. Add the chopped eggplant flesh and cook until tender. Stir in ground meat if using, and cook until browned. Add tomatoes or sauce, cooked rice or quinoa, herbs, and seasonings. Simmer for 5–10 minutes.
5. Stuff the eggplants: Spoon the filling into the pre-baked eggplant shells. Top with cheese if desired.
6. Bake again: Return to the oven and bake for another 15–20 minutes, or until the eggplants are tender and the cheese is melted and bubbly.
7. Serve: Garnish with fresh herbs and serve warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

• Vegetarian version: Use chickpeas, lentils, or mushrooms instead of meat.
• Cheesy delight: Mix ricotta or feta into the filling for added creaminess.
• Mediterranean style: Add olives, sun-dried tomatoes, and crumbled feta.
• Spicy kick: Stir in red pepper flakes or chopped chili for heat.
• Low-carb option: Skip the rice and bulk up with extra veggies or cauliflower rice.

Storage/Reheating

Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through. You can also microwave individual portions for 2–3 minutes. To freeze, wrap tightly in foil and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Do I have to pre-bake the eggplant shells?

Yes, pre-baking softens the eggplant and ensures the final dish is tender and fully cooked.

Can I make stuffed eggplant ahead of time?

Yes, you can prepare the filling and pre-bake the eggplants in advance. Assemble just before baking for best texture.

What kind of eggplant is best?

Globe eggplants work well due to their size and shape, but you can also use smaller varieties like Italian or graffiti eggplants.

Can I make it vegan?

Absolutely. Just omit the cheese or use a plant-based cheese alternative, and use grains or legumes for the filling.

What sides go well with stuffed eggplant?

Serve with a green salad, garlic bread, couscous, or a light soup for a complete meal.

How do I keep the filling from being watery?

Cook off excess moisture from the vegetables and tomatoes before stuffing to prevent sogginess.

Can I use canned tomatoes?

Yes, canned diced tomatoes or tomato sauce work well and save time. Drain slightly if they’re very watery.

Can I freeze stuffed eggplant?

Yes. Freeze before or after baking. Wrap tightly and store for up to 2 months. Reheat directly from frozen or after thawing.

How can I make the eggplant less bitter?

Modern eggplants are typically mild, but you can salt the eggplant halves and let them sit for 15–30 minutes, then rinse and pat dry.

Can I add breadcrumbs?

Yes, sprinkle seasoned breadcrumbs on top before baking for a crunchy topping.

Conclusion

Stuffed Eggplant is a wholesome and satisfying dish that combines tender roasted eggplant with a savory, customizable filling. Whether you stick with a classic meat and rice combo or go full veggie with herbs and grains, this recipe is as nourishing as it is comforting. Easy to make and even easier to love, it’s a staple worth adding to your weekly menu.

Stuffed Eggplant

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Stuffed Eggplant is a hearty, customizable dish featuring tender roasted eggplant halves filled with a savory mixture of vegetables, grains, and optionally meat or cheese. It’s comforting, nutritious, and perfect as a main or side.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil (plus more for drizzling)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 pound ground beef or plant-based meat (optional)
• 1 cup diced tomatoes or 1/2 cup tomato sauce
• 1 cup cooked rice or quinoa
• 2 tablespoons chopped fresh parsley or basil
• 1/2 cup grated Parmesan or shredded mozzarella cheese (optional)
• 1 teaspoon Italian seasoning or dried oregano
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and scoop out flesh, leaving a 1/2-inch shell. Chop the scooped-out flesh and set aside.
3. Place eggplant halves on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 15–20 minutes to soften.
4. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Sauté onion and garlic until soft. Add chopped eggplant flesh and cook until tender.
5. Add ground beef or plant-based meat (if using) and cook until browned. Stir in tomatoes or tomato sauce, cooked rice or quinoa, herbs, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
6. Remove eggplant shells from oven. Spoon the filling into each half, packing it well. Top with cheese if desired.
7. Bake stuffed eggplants for another 15–20 minutes, until the filling is heated through and cheese is melted and golden.
8. Garnish with fresh herbs and serve warm.

Notes

• Pre-baking the eggplants ensures a soft, tender texture.
• For a vegan version, omit cheese or use a dairy-free alternative.
• Add breadcrumbs on top before baking for a crispy finish.
• Use canned tomatoes to save time—drain excess liquid to prevent sogginess.

Nutrition

• Serving Size: 1 stuffed eggplant half
• Calories: 280
• Sugar: 6g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 25mg