Name: Stuffed Eggplant
Prep time: 15 min
Cook time: PT-486228H49M39S
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 medium eggplants 2 tablespoons olive oil 1 small onion, chopped 2 garlic cloves, minced 1 bell pepper, diced 1 zucchini, diced 1 cup cooked quinoa (or couscous, rice, or breadcrumbs) 1/2 cup chopped fresh tomatoes (or canned diced tomatoes) 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 1/2 cup grated cheese (parmesan, mozzarella, or feta) Fresh herbs for garnish (such as basil, parsley, or oregano)

Why You’ll Love This Recipe

Stuffed Eggplant is a delicious way to enjoy this hearty vegetable. The eggplant itself is mild and absorbent, which makes it the perfect vessel for absorbing all the savory fillings. The filling is customizable, so you can make it as light or hearty as you like. The combination of roasted eggplant and a tasty filling, topped with cheese or herbs, makes for a comforting and filling dish. Plus, it’s great for meal prep and can be made in advance for easy weeknight dinners.

Ingredients

2 medium eggplants
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
1 zucchini, diced
1 cup cooked quinoa (or couscous, rice, or breadcrumbs)
1/2 cup chopped fresh tomatoes (or canned diced tomatoes)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup grated cheese (parmesan, mozzarella, or feta)
Fresh herbs for garnish (such as basil, parsley, or oregano)

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

Directions

Prepare the eggplant: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. You can use a spoon or melon baller to carefully remove the flesh, but make sure to leave enough around the edges so the skins stay intact for stuffing. Chop the scooped-out eggplant flesh into small pieces and set aside.
Roast the eggplant shells: Place the eggplant halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast the eggplant halves in the preheated oven for about 20 minutes, or until they are tender and lightly browned. Remove from the oven and set aside.
Make the filling: While the eggplant halves are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic, bell pepper, zucchini, and chopped eggplant flesh to the skillet, and cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
Season the filling: Stir in the cooked quinoa (or couscous, rice, or breadcrumbs), chopped tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to combine. Adjust seasoning to taste.
Stuff the eggplants: Once the eggplant halves are roasted and the filling is ready, spoon the filling into each eggplant half, packing it tightly. Sprinkle the stuffed eggplants with grated cheese.
Bake the stuffed eggplants: Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the filling is heated through.
Serve: Remove from the oven, garnish with fresh herbs, and serve warm. You can also drizzle with a bit of olive oil or a dollop of yogurt for added richness.

Servings and Timing

Servings: 4 (2 stuffed eggplant halves per person)
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour

Variations

Meat lover’s stuffed eggplant: Add cooked ground beef, turkey, or lamb to the filling for a hearty, protein-packed version.
Vegan stuffed eggplant: Omit the cheese and use vegan cheese or nutritional yeast for a dairy-free version. You can also replace the quinoa with lentils for a protein-rich filling.
Mediterranean-style: Add olives, capers, and a sprinkle of feta cheese to the filling for a Mediterranean twist.
Italian-style: Use marinara sauce, basil, and mozzarella cheese for a classic Italian-inspired stuffed eggplant.

Storage/Reheating

Storage: Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Freezing: Stuffed eggplant can be frozen before baking. To do this, assemble the stuffed eggplants, wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake at 375°F (190°C) for 25-30 minutes.
Reheating: Reheat in the microwave for 2-3 minutes or in the oven at 350°F (175°C) for 10-15 minutes, until heated through.

FAQs

1. Can I use other vegetables in the filling?

Yes, you can add vegetables like mushrooms, eggplant (from the flesh you scooped out), spinach, or artichoke hearts to the filling for more variety.

2. Can I use a different grain instead of quinoa?

Yes! You can substitute quinoa with couscous, rice, farro, or even breadcrumbs, depending on your preference.

3. Can I make these stuffed eggplants ahead of time?

Yes, you can prepare the stuffed eggplants ahead of time by assembling them and storing them in the refrigerator for up to 24 hours before baking. When ready, bake as instructed, adding a few extra minutes to ensure they’re heated through.

4. How do I prevent the eggplant from being too bitter?

To remove any bitterness from the eggplant, sprinkle the cut sides with salt and let them sit for 30 minutes to draw out the moisture. Wipe off the excess salt before roasting or stuffing them.

5. Can I make this dish without roasting the eggplants first?

You can skip the roasting step, but roasting the eggplants gives them a better texture and brings out their natural sweetness. If you skip the roasting, be sure to cook the stuffed eggplants for an additional 10-15 minutes until they’re tender.

6. Can I serve this as a side dish?

Yes, stuffed eggplant makes a great side dish alongside grilled meats, pasta, or salads.

7. How can I make the stuffed eggplant spicier?

Add chopped chili peppers, a pinch of cayenne pepper, or a drizzle of hot sauce to the filling for some heat.

8. Can I stuff smaller eggplants?

Yes, you can use smaller eggplants like Japanese or baby eggplants. Just reduce the amount of filling per eggplant and adjust the cooking time accordingly.

9. Can I use a different cheese for the topping?

Yes, you can use other cheeses such as mozzarella, goat cheese, or Parmesan depending on your flavor preference.

10. Can I make stuffed eggplant without baking it?

If you prefer, you can also sauté the stuffed eggplants in a skillet. Simply place the stuffed halves in a hot pan with a bit of olive oil and cover. Cook on medium-low heat for 10-15 minutes until the eggplant is tender and the filling is heated through.

Conclusion

Stuffed Eggplant is a flavorful, healthy, and customizable dish that is perfect for any occasion. With a versatile filling that can be adjusted to suit your dietary preferences, it’s a delicious way to enjoy this nutrient-packed vegetable. Whether served as a main or a side dish, this stuffed eggplant recipe is sure to impress with its rich, savory flavors and satisfying textures. Enjoy it fresh out of the oven, and get creative with different fillings to make it your own!

Stuffed Eggplant