Easy and Delicious Stuffed Eggplant

Stuffed eggplant is a versatile and delicious dish that can be adapted to include a variety of ingredients, from meats to grains to cheeses. Here’s an easy and delightful recipe for stuffed eggplant that focuses on using simple, flavorful ingredients.

Easy and Delicious Stuffed Eggplant Recipe

Table of Contents


  • 2 medium eggplants
  • 1/2 pound ground beef or lamb (optional, for a vegetarian version, substitute with mushrooms or additional vegetables)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice or breadcrumbs
  • 1 cup diced tomatoes (canned or fresh)
  • 1/4 cup pine nuts or chopped walnuts (optional)
  • 1/2 cup crumbled feta cheese or shredded mozzarella
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Olive oil, for cooking and drizzling
  • 1/2 cup vegetable broth or water


  • Baking dish
  • Large skillet
  • Spoon or scoop for hollowing out the eggplants


  1. Prepare the Eggplants:
    • Preheat your oven to 375°F (190°C).
    • Cut the eggplants in half lengthwise. Using a spoon, hollow out the center of each half to create a boat, leaving about a half-inch of eggplant flesh along the skins. Chop the scooped-out eggplant flesh and set it aside to use in the filling.
    • Place the eggplant halves in a baking dish, drizzle with olive oil, and season with a little salt and pepper.
  2. Make the Filling:
    • Heat a drizzle of olive oil in a large skillet over medium heat.
    • Add the diced onion and garlic and sauté until softened.
    • Add the ground beef or lamb (or mushrooms for a vegetarian option) and cook until browned.
    • Stir in the chopped eggplant flesh, and cook until it’s softened.
    • Mix in the cooked rice or breadcrumbs, diced tomatoes, nuts (if using), parsley, oregano, and half of the cheese. Season with salt and pepper to taste. Cook the mixture until everything is well combined and heated through.
  3. Stuff the Eggplants:
    • Spoon the filling into each eggplant half, packing it tightly and mounding it slightly.
  4. Bake the Stuffed Eggplants:
    • Pour the vegetable broth or water into the bottom of the baking dish around the eggplant halves. This will help prevent the eggplants from drying out.
    • Cover the dish with aluminum foil and bake for about 35-40 minutes.
    • Remove the foil, sprinkle the remaining cheese over the top of the stuffed eggplants, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the eggplants are tender.
  5. Serve:
    • Serve the stuffed eggplants hot, garnished with additional chopped parsley if desired.
See also  Fluffy Potato Dinner Rolls


  • Cooking Time: Depending on the size of the eggplants, cooking times may vary. Larger eggplants may require additional baking time.
  • Customization: Feel free to add other vegetables to the filling, such as bell peppers or zucchini. You can also spice it up with red pepper flakes or add a different flavor profile with spices like cumin or coriander.
  • Serving Suggestion: This dish goes well with a light salad or a tangy yogurt sauce.

Enjoy your easy and delicious stuffed eggplant, a comforting meal that’s sure to satisfy with its rich flavors and hearty filling!