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.

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)

Instructions

1. Slice eggplants in half lengthwise and scoop out most of the flesh, leaving a 1/2-inch shell. Chop the scooped-out flesh and set aside.

2. Brush eggplant shells with olive oil and place cut side up on a baking sheet. Roast at 400°F for 20–25 minutes until just tender.

3. In a skillet, heat olive oil. Sauté chopped onion and garlic until soft. Add the reserved eggplant flesh and cook until tender.

4. Stir in tomatoes, salt, pepper, herbs, and optional grains or protein. Cook for 5 minutes.

5. Remove from heat and mix in the cheese.

6. Fill roasted shells with the mixture and sprinkle more cheese on top if desired.

7. Return to oven and bake 15–20 minutes until golden and heated through.

8. Garnish with fresh herbs and serve warm.

Notes

Roast the shells ahead of time and store them until ready to fill.

Swap quinoa for couscous, rice, or bulgur based on what you have.

For a spicier version, add red pepper flakes or a spoonful of harissa to the filling.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Oven
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed half
Calories: 280
Sugar: 6g
Sodium: 470mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 8g
Protein: 9g
Cholesterol: 15mg

Keywords: stuffed eggplant, vegetarian dinner, baked eggplant