If you’re looking for a hearty, yet healthy dish that’s full of flavor, these Stuffed Eggplants are the answer! Tender eggplant halves filled with a savory mixture of vegetables, cheese, and herbs make for a perfect meal. It’s a great vegetarian option that can easily be made into a full dinner or serve as a side to your favorite protein. Trust me, you won’t miss the meat with this one!
Why You’ll Love This Recipe?
Stuffed Eggplant is a dish that combines the earthy richness of eggplant with a savory, cheesy filling that’s bound to satisfy your taste buds. Not only does it taste incredible, but it’s also simple to make, packed with nutrients, and offers a little something different from your typical stuffed vegetable dish. Plus, you can customize the stuffing to your liking, making it perfect for different dietary preferences. Whether you’re vegetarian or just looking for a light, flavorful meal, this dish hits the mark.
Ingredients
Here’s a glimpse of the ingredients you’ll need. For the full list, keep reading below:
- Medium eggplants
- Olive oil
- Garlic
- Onion
- Bell peppers (any color)
- Tomatoes
- Mozzarella cheese (or any cheese you prefer)
- Parmesan cheese
- Fresh basil
- Salt and pepper
Want to get the exact measurements? Check out the full list below!
Directions
Step 1: Prepare the Eggplant
Start by cutting the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/2-inch border around the edges. Make sure to keep the scooped-out eggplant for the filling! Drizzle the eggplant halves with olive oil, season with salt and pepper, and place them on a baking sheet, cut-side up. Roast them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they’re soft and golden.
Step 2: Make the Filling
While the eggplant is roasting, heat a bit of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until fragrant. Next, add the bell peppers and cook for another 3-4 minutes, until they start to soften. Then, chop up the reserved eggplant flesh and add it to the pan. Cook everything for a few more minutes, allowing the flavors to meld together. Add chopped tomatoes, and let the mixture simmer for about 5 minutes, until the tomatoes break down. Stir in some fresh basil and season with salt and pepper to taste.
Step 3: Stuff the Eggplants
Once the eggplant halves are roasted and soft, remove them from the oven and let them cool slightly. Spoon the vegetable mixture into the hollowed-out eggplant halves, filling them generously. Top with shredded mozzarella cheese and a sprinkle of Parmesan for extra flavor.
Step 4: Bake and Serve
Place the stuffed eggplants back in the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. If you like a little extra color on top, you can broil them for 1-2 minutes, but keep a close eye to prevent burning. Garnish with fresh basil before serving.
Expert Tips and Tricks
- Eggplant Preparation: If you find your eggplant has a lot of seeds, you can scoop some of them out before cooking to avoid bitterness.
- Cheese Options: You can use different cheeses to customize this dish. Feta, goat cheese, or ricotta are great alternatives if you want a different flavor profile.
- Make it Heartier: If you want to add more protein to the filling, try adding cooked quinoa, lentils, or even ground turkey for a meat option.
Recipe Variations and Possible Substitutions
- Vegan Version: To make this dish vegan, simply swap the mozzarella and Parmesan cheese for vegan cheese, or leave it out entirely. You can also add a handful of cooked chickpeas to the filling for a protein boost.
- Other Fillings: Feel free to get creative with the filling! You can add ingredients like mushrooms, spinach, or even olives to change things up.
- Stuff with Grains: If you want to make this dish even more filling, mix in some cooked rice or couscous with the vegetables before stuffing the eggplants.
Serving and Pairing Suggestions
These Stuffed Eggplants are perfect as a main dish, but they also pair beautifully with a light salad or some roasted potatoes on the side. A drizzle of balsamic reduction or a squeeze of fresh lemon juice can add a nice finishing touch. If you’re craving more protein, serve with grilled chicken or a piece of fish.
Storage and Reheating Tips
If you have leftovers, store the stuffed eggplants in an airtight container in the fridge for up to 3 days. To reheat, you can place them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave them for a quick fix. If you prefer them crispy, give them a quick broil for a couple of minutes after reheating.
4 FAQs
- Can I make the stuffing ahead of time?
Yes, you can prepare the vegetable stuffing ahead of time and store it in the fridge for up to 2 days. Just stuff the eggplants and bake them when you’re ready to serve. - Can I freeze stuffed eggplant?
Yes, you can freeze stuffed eggplants. After baking, let them cool completely, then wrap them tightly in plastic wrap or foil. When you’re ready to eat, thaw them in the fridge and reheat in the oven. - What’s the best way to cut the eggplant?
For this recipe, cutting the eggplant in half lengthwise works best. Use a spoon to scoop out the flesh, but be careful not to tear the skin so it can hold the filling properly. - Can I make this dish without roasting the eggplant?
While roasting the eggplant gives it great flavor and texture, you can also cook the eggplant in a skillet until softened. Just be sure to cook it through before stuffing.
Conclusion
These Stuffed Eggplants are a wonderfully flavorful and versatile dish that’s sure to impress. Whether you’re making them for a weeknight dinner or a special occasion, they’re easy to prepare and packed with delicious ingredients. The tender roasted eggplant, savory vegetable filling, and melted cheese come together for a meal that’s satisfying and wholesome. Enjoy every bite!
Print
Stuffed Eggplant
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes (20-25 minutes for roasting + 10-15 minutes for baking)
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
If you’re looking for a hearty, yet healthy dish that’s full of flavor, these Stuffed Eggplants are the answer! Tender eggplant halves filled with a savory mixture of vegetables, cheese, and herbs make for a perfect meal. It’s a great vegetarian option that can easily be made into a full dinner or serve as a side to your favorite protein.
Ingredients
- 2 medium eggplants
- 2 tbsp olive oil (for drizzling and sautéing)
- 3 cloves garlic (minced)
- 1 onion (chopped)
- 1 bell pepper (any color, chopped)
- 2 medium tomatoes (chopped)
- 1 cup mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (grated)
- 2 tbsp fresh basil (chopped)
- Salt and pepper to taste
Instructions
- Prepare the Eggplant:
-
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border around the edges.
- Drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 20-25 minutes until golden and soft.
-
Make the Filling:
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking for 2-3 minutes until fragrant.
- Add chopped bell pepper and cook for 3-4 minutes, then add reserved eggplant flesh and tomatoes.
- Let simmer for 5 minutes, then stir in fresh basil and season with salt and pepper.
-
Stuff the Eggplants:
- Once roasted, remove the eggplant halves from the oven, spoon the vegetable mixture into them, and top with shredded mozzarella and Parmesan.
-
Bake and Serve:
- Bake the stuffed eggplants for another 10-15 minutes, or until the cheese melts and is bubbly.
- Optionally, broil for 1-2 minutes for extra color.
- Garnish with fresh basil before serving.
Notes
- If your eggplant has many seeds, scoop some out to avoid bitterness.
- Substitute mozzarella with goat cheese, ricotta, or feta for a different flavor.
- For added protein, consider adding cooked quinoa or lentils to the filling.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 240
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg