Description
This Easy and Delicious Stuffed Eggplant recipe is a perfect combination of savory, tender eggplant and a flavorful filling that’s both hearty and healthy. With simple ingredients and a hands-off approach, it’s a dish that can easily become a weekly favorite. In just under an hour, you can have a flavorful meal that’s perfect for lunch, dinner, or even as a side dish.
Ingredients
Units
Scale
- 2 large eggplants
- 1 lb ground meat (beef, turkey, or lamb) or plant-based protein (lentils, quinoa, or mushrooms)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tomatoes, diced (or 1 can of diced tomatoes)
- 1 cup mozzarella or parmesan cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare the Eggplant:
Slice the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1-inch border. Chop the eggplant flesh into small pieces and set aside. Brush the eggplant halves with olive oil, season with salt and pepper, and roast them cut-side down at 375°F (190°C) for 20 minutes, or until tender. - Make the Filling:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute. Stir in the chopped eggplant flesh, cooking for 5-6 minutes. Add the ground meat (or plant-based protein), breaking it up as it cooks. Once browned, add the diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for 5 minutes to meld the flavors. - Stuff the Eggplant:
Once the eggplant halves are roasted, spoon the filling into each half, packing it gently. Top with mozzarella or parmesan cheese. - Bake the Stuffed Eggplant:
Return the stuffed eggplants to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden. - Serve:
Let the stuffed eggplant cool for a few minutes before serving. Garnish with fresh basil or parsley.
Notes
- Ensure the eggplant isn’t overcooked during roasting; it should be tender but not mushy.
- You can make this recipe vegetarian by using plant-based protein like lentils or quinoa.
- If you have leftovers, store them in the fridge for up to 3 days and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 280
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg