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–+ servings
Stuffed Eggplant Recipe

Savory Stuffed Eggplant Recipe: Easy Comfort Food Delight

This delicious stuffed eggplant recipe features colorful veggies and cheese in a comforting dish that's vegetarian-friendly and easy to customize.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplants
  • 2 medium Eggplants Can substitute with zucchini.
For the Filling
  • 2 tablespoons Olive Oil Can use avocado oil as a substitute.
  • 1 cup Mozzarella Cheese Use nutritional yeast for a dairy-free option.
  • 1/4 cup Parmesan Cheese Optional for a lighter option.
For the Grains
  • 1 cup Quinoa Can substitute with lentils.
  • 1 cup Rice Couscous can be used as a fun substitute.
For the Vegetables
  • 1 medium Onion Shallots are a great alternative.
  • 2 cloves Garlic Essential for flavor.
  • 1 medium Red Bell Pepper Can use seasonal veggies.
  • 1 medium Tomato Canned tomatoes work in a pinch.
For the Herbs & Spices
  • 1 teaspoon Oregano Thyme is a good alternative.
  • 1 teaspoon Cumin Paprika can be a flavorful alternative.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Chili flakes for extra heat if desired.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Spoon
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Brush with olive oil and sprinkle with salt.
  3. Bake the eggplant halves cut side up on a baking sheet for about 15 minutes until slightly tender.
  4. Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, then add minced garlic and diced red bell pepper, cooking for another 3 minutes.
  5. Incorporate reserved eggplant flesh, diced tomato, oregano, cumin, salt, and pepper into the skillet. Cook for about 5-7 minutes.
  6. Stir in grains such as quinoa or rice into the vegetable mixture for added nutrition.
  7. Fill the baked eggplant shells generously with the vegetable mixture.
  8. Top the filled eggplants with grated mozzarella and parmesan cheese, then bake for another 15-20 minutes.
  9. Let the stuffed eggplants sit briefly, then garnish with fresh parsley or basil before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 350IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize the filling by adjusting grains, veggies, and spices to suit your taste preferences.

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