This easy and delicious stuffed eggplant is a treat! Filled with a savory mix of veggies, spices, and cheese, it is both colorful and tasty. Perfect for a cozy dinner.
It’s hard to stop at just one! I love how these little boats are packed full of flavor. Pair them with a simple salad, and dinner is done. You’ll want to make these again and again! 😋
Key Ingredients & Substitutions
Eggplants: Medium-sized eggplants are perfect for stuffing because they hold their shape well. If eggplants aren’t available, zucchini can be a great substitute, just adjust baking time since they cook faster.
Olive Oil: This adds richness to the dish. If you need an alternative, avocado oil or melted coconut oil will also work nicely.
Cheese: Mozzarella offers a gooey texture, while Parmesan adds a nice salty kick. If you’re looking for dairy-free options, try vegan cheese or nutritional yeast for a cheesy taste without the dairy.
Grains: Quinoa and rice are fantastic fillers. If you want to boost fiber, consider using lentils or chickpeas. You can even skip grains altogether for a lighter version!
How Do You Get the Right Texture for Stuffed Eggplant?
The key is in how you prepare the eggplant. Start by cutting them in half and scooping out the flesh, but leave a sturdy shell for support. Baking the shells beforehand helps them soften without getting mushy.
- Brush the shells with olive oil and bake them for about 15 minutes until slightly tender.
- Sauté the chopped eggplant flesh along with onions, garlic, and other veggies to create a flavorful and soft filling.
- Fill the shells generously and bake again to melt the cheese on top. This layering ensures each bite is delicious!
How to Make Easy and Delicious Stuffed Eggplant
Ingredients You’ll Need:
Eggplant and Filling:
- 2 medium eggplants
- 2 tablespoons olive oil, plus extra for drizzling
Vegetables:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium tomato, diced
Grains and Cheese:
- 1/2 cup cooked quinoa or cooked rice (optional for extra heft)
- 1/2 cup grated mozzarella or parmesan cheese
Spices and Seasoning:
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Garnish:
- Fresh parsley or basil for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 35-40 minutes for cooking, including baking time. In total, you’ll need about an hour to create these delightful stuffed eggplants. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for those delicious stuffed eggplants!
2. Prepare the Eggplants:
Cut the eggplants in half lengthwise. Carefully scoop out the flesh using a spoon, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh and set it aside for the filling.
3. Roast the Eggplant Shells:
Brush the eggplant shells with olive oil and sprinkle with salt. Place them on a baking sheet, cut side up, and bake for about 15 minutes until slightly tender. This helps soften them without losing their shape!
4. Make the Filling:
While the shells are baking, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion until it becomes translucent, which should take about 3-4 minutes. Next, add in the minced garlic and diced red bell pepper, cooking for another 3 minutes until they soften.
5. Combine the Vegetables:
Stir in the chopped eggplant flesh, diced tomato, dried oregano, ground cumin, salt, and pepper. Cook the mixture for about 5-7 minutes until everything is soft and well combined, creating a flavorful filling.
6. Add Grains (Optional):
If you want to make the stuffed eggplants heartier, stir in the cooked quinoa or rice at this point. It will add extra texture and nutrition!
7. Fill the Eggplant Shells:
Once the eggplant shells are done baking, take them out of the oven and generously fill each one with the vegetable mixture. Don’t be shy; pack them in!
8. Add Cheese:
Sprinkle the grated cheese evenly over the top of the stuffed shells. This step is what makes them ooey-gooey and delicious!
9. Bake Again:
Return the stuffed eggplants to the oven and bake for another 15-20 minutes, until the cheese is melted and golden brown. Your kitchen will smell amazing!
10. Garnish and Serve:
Once baked, garnish the stuffed eggplants with fresh parsley or basil. Serve them warm and enjoy your easy and delicious creation!
Enjoy your delightful stuffed eggplant! They’re not only tasty, but also a beautiful dish to impress your family and friends.
FAQ for Easy and Delicious Stuffed Eggplant
Can I Use Different Types of Cheese?
Absolutely! While mozzarella and Parmesan are great options, feel free to substitute with your favorite cheese or even vegan cheese if you’re looking for a dairy-free option. Just keep in mind that the melting properties might differ slightly!
How Do I Store Leftover Stuffed Eggplant?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also use a microwave if you’re short on time!
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, substitute the cheese with a dairy-free alternative and skip the use of any animal-based products. You can also add nutritional yeast for a cheesy flavor without the dairy!
What Should I Serve with Stuffed Eggplant?
Stuffed eggplant pairs wonderfully with a simple green salad, garlic bread, or even a side of roasted vegetables. It’s also great as a standalone dish, making it easy to enjoy!
