Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 medium eggplants; 3 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup chopped tomatoes (fresh or canned); 1/2 cup cooked quinoa or breadcrumbs; 1/2 cup crumbled feta or shredded mozzarella; 1/4 cup chopped fresh parsley or basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup cooked ground meat or lentils (optional)

Stuffed eggplant is the kind of dish that makes you wonder why you haven’t been making it all along. With its meaty texture and naturally savory flavor, eggplant becomes the perfect edible bowl when roasted and filled with a hearty, flavorful mixture. It’s comforting, healthy, and endlessly customizable to suit your cravings or what you have on hand.

This dish works beautifully as a vegetarian main, especially when filled with a mix of veggies, grains, cheese, or legumes. But you can just as easily give it a meaty twist with ground beef, lamb, or sausage. Whether you’re prepping for a cozy weeknight dinner or looking to impress at a dinner party, stuffed eggplant delivers big flavor without a lot of fuss.

What Kind of Eggplant Works Best for Stuffing?

The best eggplants for stuffing are globe eggplants (the large, deep purple ones commonly found in grocery stores). Their size and shape make them ideal for halving and scooping, plus they have a hearty texture that holds up well to roasting. Look for eggplants that feel heavy for their size with smooth, shiny skin and no soft spots.

Ingredients for the Stuffed Eggplant

Eggplants – The star of the show. Choose firm, medium-large eggplants that can hold a good amount of filling.

Olive Oil – Adds richness and helps the eggplant roast to tender perfection.

Garlic & Onion – These aromatics form the flavor base of the filling.

Tomatoes – Fresh or canned, tomatoes add moisture and a tangy balance to the richness of the filling.

Breadcrumbs or Cooked Grains – These give the filling body. Use quinoa, couscous, or classic breadcrumbs.

Cheese – Feta, mozzarella, or parmesan bring creaminess and a salty bite.

Fresh Herbs – Parsley, basil, or oregano give brightness and color.

Protein (optional) – Add cooked ground meat or lentils for a heartier version.

How To Make the Stuffed Eggplant

Step 1: Prepare the Eggplants

Slice the eggplants in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about a 1/2-inch border to form a shell. Chop the scooped-out flesh and set it aside for the filling.

Step 2: Roast the Shells

Brush the eggplant shells with olive oil, place them cut side up on a baking sheet, and roast in a 400°F (200°C) oven for about 20-25 minutes, until just tender.

Step 3: Make the Filling

In a skillet, heat some olive oil and sauté chopped onion and garlic until softened. Add the reserved chopped eggplant flesh and cook until tender. Stir in chopped tomatoes, salt, pepper, and your choice of herbs. If using grains, breadcrumbs, or protein, add them now and mix well.

Step 4: Add the Cheese

Remove the skillet from the heat and stir in the cheese of your choice. Feta adds tang, mozzarella melts beautifully, and parmesan brings sharp umami.

Step 5: Fill and Bake

Spoon the filling into the roasted eggplant shells. Sprinkle with extra cheese if desired. Return to the oven and bake for another 15–20 minutes, until the tops are golden and everything is heated through.

Step 6: Garnish and Serve

Top with more fresh herbs and a drizzle of olive oil. Serve warm with a side salad, crusty bread, or a scoop of yogurt.

How to Serve and Store Stuffed Eggplant

Stuffed eggplant is satisfying enough to serve as a main dish. Pair it with a lemony arugula salad, creamy tzatziki, or some toasted pita. For larger meals, it also works well as a hearty side dish to grilled meats or roasted chicken.

To store leftovers, allow them to cool completely before transferring to an airtight container. Keep refrigerated for up to 4 days. To reheat, simply warm in a 350°F oven for 15–20 minutes or microwave until heated through.

Frequently Asked Questions

Do I need to salt the eggplant first?

Salting helps draw out bitterness and moisture, but with fresh globe eggplants, it’s usually not necessary. You can skip this step unless your eggplants are very large or seedy.

Can I make this dish vegan?

Yes! Just skip the cheese or replace it with your favorite plant-based alternative. Add extra grains or lentils to make it satisfying.

Can I prep this in advance?

Absolutely. Roast the shells and prep the filling ahead of time, then assemble and bake when ready to serve.

What grains work best for the filling?

Quinoa, couscous, bulgur, or rice all work great. Choose what you enjoy or have on hand.

Can I freeze stuffed eggplant?

Yes, but the texture may soften slightly. Wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge first.

Want More Dinner Recipes That Impress?

If you love how versatile and satisfying stuffed eggplant is, you’ll enjoy these savory, family-friendly meals from the blog:

Sweet Garlic Chicken in the Crockpot for a hands-off, flavor-packed protein.
Cheesy Baked Tortellini with Meat Sauce for comfort food that feeds a crowd.
Slow Cooker Garlic Butter Beef Bites & Potatoes for melt-in-your-mouth bites that go with everything.
Amish Chicken Corn Noodle Soup to keep things cozy and classic.
Slow Cooker Italian Chicken & Potatoes if you’re craving a rustic one-pot meal.

Looking for more delicious inspiration? Check out what I’m pinning daily over on Pinterest at Life with Jam.

📌 Save this recipe to your Pinterest board for easy weekday dinners.

Tell me how you filled your eggplants! Did you go full veggie, cheesy overload, or meaty Mediterranean? I’d love to hear how it turned out—or help you troubleshoot next time.

Stuffed Eggplant

Author: Jam Scott
Total Time: 1 hour
Yield: 4 servings

Print Recipe

Description

Stuffed eggplant is a cozy, crowd-pleasing dinner that’s endlessly customizable. Roasted eggplant halves cradle a savory filling of vegetables, grains, herbs, and cheese—or your favorite protein—for a satisfying dish that’s as beautiful as it is delicious.