Description
Stuffed Eggplant is a hearty and flavorful dish where tender roasted eggplant halves are filled with a savory mixture of vegetables, herbs, and optionally meat or grains, then baked to perfection.
Ingredients
Units
Scale
- 2 medium eggplants
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 tomato, diced
- 1/2 cup cooked quinoa or rice
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella or crumbled feta (optional)
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat oven to 400°F (200°C).
- Cut eggplants in half lengthwise and scoop out most of the flesh, leaving a 1/2-inch shell. Chop the scooped flesh and set aside.
- Brush eggplant shells with 1 tbsp olive oil, place on a baking sheet, and bake for 15 minutes.
- In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- Add bell pepper, zucchini, chopped eggplant flesh, and tomato. Cook until vegetables are tender, about 7–8 minutes.
- Stir in cooked quinoa or rice, parsley, oregano, salt, and pepper. Mix well.
- Remove eggplant shells from oven and fill with the vegetable mixture. Top with cheese and breadcrumbs if using.
- Return to oven and bake for another 15–20 minutes, until eggplants are tender and topping is golden.
- Serve hot, garnished with extra parsley if desired.
Notes
- For a vegan version, omit the cheese or use a plant-based alternative.
- Add cooked ground beef or turkey for a meatier version.
- Use couscous or bulgur instead of quinoa for variety.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg