Stuffed Eggplant

Hey y’all! If you’re searching for a dish that’s both hearty and healthy with tons of flavor, this Stuffed Eggplant recipe is just what you need. With its savory filling, creamy roasted eggplant, and vibrant Mediterranean-inspired taste, it’s perfect for family dinners, meal prep, or a vegetarian main at your next gathering. Whether you’re an eggplant enthusiast or just exploring, this is a crowd-pleaser you won’t want to miss. Let’s get cooking!

Why You’ll Love This Stuffed Eggplant

  • Loaded with rich, savory flavors and satisfying textures.
  • Easy to customize for vegetarian, vegan, or even meat-lover diets.
  • Perfect balance of healthy veggies and protein-packed filling.
  • Great for meal prep—leftovers taste even better the next day.
  • Visually impressive yet simple enough for weeknight cooking.

Ingredients for Stuffed Eggplant

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cooked quinoa (or cooked rice)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (or vegan cheese, optional)
  • 1/4 cup grated Parmesan cheese (optional)

Directions: How to Make Stuffed Eggplant

Prep the Eggplants

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the eggplants in half lengthwise. Using a spoon, scoop out most of the flesh, leaving a 1/2-inch shell. Set the shells aside.
  3. Chop the scooped-out eggplant flesh and set aside for the filling.

Roast the Eggplant Shells

  1. Brush the inside of each shell with 1 tablespoon olive oil and a pinch of salt.
  2. Place shells cut-side up on the prepared baking sheet. Roast for 20 minutes until just tender.

Prepare the Stuffed Eggplant Filling

  1. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3 minutes, until soft.
  2. Add garlic, bell pepper, and chopped eggplant flesh. Cook for 5-6 minutes, until veggies are tender.
  3. Stir in cherry tomatoes, chickpeas, quinoa, oregano, smoked paprika, salt, and pepper. Cook 2 minutes more, then remove from heat.
  4. Fold in parsley and half the mozzarella cheese (if using).

Stuff and Bake Eggplants

  1. Spoon the filling evenly into the roasted eggplant shells.
  2. Top each stuffed eggplant with the remaining mozzarella and Parmesan.
  3. Bake at 400°F (200°C) for 15-20 minutes, or until the cheese is golden and bubbly.
  4. Garnish with extra parsley and serve warm.

Notes & Helpful Cooking Tips

  • For perfectly tender shells, don’t overbake in the first roast—just until easily pierced with a fork.
  • You can swap cooked lentils for chickpeas if desired. Learn more about choosing and using canned beans.
  • For a lower-carb option, try cauliflower rice as a filling base. More tips on low-carb vegetarian recipes.
Stuffed Eggplant

Stuffed Eggplant Variations

  • Mediterranean Style: Add feta cheese, kalamata olives, and sun-dried tomatoes to the filling.
  • Meat Lover’s: Stir in 1/2 pound cooked ground turkey or beef for a protein boost.
  • Vegan: Use vegan cheese and skip Parmesan for a completely plant-based dish.

Required Equipment for Stuffed Eggplant

  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Sharp knife
  • Spoon (for scooping)
  • Parchment paper

Storage Instructions for Stuffed Eggplant

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 350°F (175°C) for 15 minutes, or microwave until hot.
  • For longer storage, freeze stuffed eggplant halves tightly wrapped for up to 2 months. Thaw overnight before reheating.

Suggested Pairings & Serving Recommendations

  • Serve alongside a crisp green salad with lemon vinaigrette.
  • Pair with warm pita bread or crusty baguette for a satisfying meal.
  • Add a side of tzatziki or plain Greek yogurt for a cool, creamy contrast.

Pro Tips for Stuffed Eggplant Success

  • Let the stuffed eggplants rest for 5 minutes after baking for easier slicing and serving.
  • Use a melon baller to quickly and evenly scoop out eggplant flesh—check out more techniques for stuffed vegetables.
  • Roast the filling ingredients for even more concentrated flavor before mixing.

Stuffed Eggplant FAQ

Can I make Stuffed Eggplant ahead of time?
Absolutely! Assemble the stuffed eggplants, cover, and refrigerate up to 24 hours before baking.
Is this recipe gluten-free?
Yes, as written this Stuffed Eggplant recipe is gluten-free—just ensure your grains and cheeses are certified gluten-free.
How can I make the filling spicier?
Add a pinch of red pepper flakes or diced jalapeño to the skillet while cooking the filling for a spicy kick.

For more nutritional information on eggplants and plant-based meals, check out this comprehensive guide.

★★★★★ 4.80 from 137 ratings

Stuffed Eggplant

yield: 4 servings
prep: 20 mins
cook: 40 mins
total: 50 mins
A delicious and hearty stuffed eggplant recipe featuring tender roasted eggplant halves filled with a savory mixture of vegetables, herbs, and cheese. Perfect for a flavorful dinner.
Stuffed Eggplant

Ingredients

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup cooked quinoa
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. 1
    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 2
    Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Chop the scooped-out flesh and set aside.
  3. 3
    Brush the eggplant shells with 1 tablespoon olive oil, season with salt and pepper, and place them cut side up on the prepared baking sheet. Bake for 20 minutes.
  4. 4
    Meanwhile, heat the remaining olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add bell pepper, chopped eggplant flesh, and cherry tomatoes. Cook for 7-8 minutes until vegetables are tender.
  5. 5
    Stir in cooked quinoa, oregano, parsley, half of the mozzarella, and half of the Parmesan. Season with salt and pepper. Remove from heat.
  6. 6
    Fill the baked eggplant shells with the vegetable mixture. Top with remaining mozzarella and Parmesan. Bake for another 20 minutes until golden and bubbly. Garnish with extra parsley before serving.
CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 260cal
Protein: 10 gg
Fat: 13 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 27 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!

Leave a Comment