Stuffed Eggplant

Stuffed Eggplant is a comforting and flavorful dish that turns humble eggplants into a hearty meal. The eggplant halves are roasted until tender, then filled with a savory mix of vegetables, herbs, tomatoes, and melty cheese. Every bite is rich, smoky, and perfectly seasoned a Mediterranean favorite that can easily be made vegetarian or with ground meat for extra heartiness.

Try More Dinners Recipes:

• Thai Grilled Eggplant Salad
• Easy Eggplant Pizza
• Eggplant Lasagna

🍆 Stuffed Eggplant Ingredients

For the Eggplants:

• 2 medium eggplants, halved lengthwise
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, chopped
• 1 cup cooked quinoa, rice, or couscous (optional for bulk)
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• Salt and black pepper, to taste
• ½ cup grated mozzarella or feta cheese
• 2 tablespoons chopped parsley

Optional: ½ pound ground beef, turkey, or lentils for a protein-packed version

🥙 How To Make Stuffed Eggplant

1. Prepare the eggplants:
   Preheat oven to 400°F (200°C).
   Cut eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch border to form shells. Roughly chop the scooped flesh and set aside.
2. Roast the shells:
   Brush eggplant halves with olive oil, season with salt and pepper, and place on a baking sheet.
   Roast for 20–25 minutes, until tender but still holding shape.
3. Make the filling:
   In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add chopped eggplant flesh, bell pepper, and tomato. Cook for 5–6 minutes until softened.
   Stir in quinoa (or rice), paprika, oregano, cumin, salt, and pepper. Cook for 2 more minutes.
4. Add cheese and herbs:
   Remove from heat and stir in half of the cheese and parsley.
5. Stuff and bake:
   Spoon the filling evenly into the roasted eggplant shells. Top with remaining cheese.
   Return to the oven and bake for 10–12 minutes, or until cheese is golden and bubbly.
6. Serve:
   Garnish with more parsley and serve warm.

💭 Recipe Tips

• Pre-bake the shells: This prevents soggy eggplant and helps them hold their shape.
• Add protein: Mix in cooked ground meat, lentils, or chickpeas for a fuller meal.
• Make it vegan: Use olive oil and skip the cheese or use a plant-based alternative.
• Spice it up: Add chili flakes or harissa for a bold, spicy kick.
• Use leftovers: The filling works great stuffed into peppers, zucchini, or even wraps.

🍚 What To Serve With Stuffed Eggplant?

Serve Stuffed Eggplant with a side of couscous, rice pilaf or crusty bread to soak up the flavors. A crisp green salad or yogurt sauce (like tzatziki) makes a refreshing pairing.

🎚 How To Store Leftovers Stuffed Eggplant?

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F for 10–15 minutes.
• Freeze: Freeze stuffed eggplant halves for up to 2 months. Thaw overnight and reheat before serving.

FAQs

More Dinners Recipes:

• Pasta alla Norma
• Eggplant Meatballs
• Eggplant Caponata

📊 Stuffed Eggplant Nutrition Facts

Serving Size: 1 half

• Calories: 290 kcal
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 380mg
• Total Carbohydrates: 25g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 11g