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    Home » Mains

    Stuffed Eggplant

    Published: Jul 9, 2022 · by Nico

    Jump to Recipe

    Our stuffed eggplant is delicious and easy to prepare, made with tender roasted eggplant boats and three different quick and easy stuffing.

    It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.

    stuffed eggplants

    Check out our Best Eggplant Recipes

    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Make ahead
    • Variations
    • Questions
    • Storage
    • More eggplant recipes
    • Recipe

    When developing this stuffed eggplant recipe, we wanted to make something to cook as an easy everyday dinner without compromising on taste.

    We also wanted to make a recipe that felt modern and healthy-ish, without the heavy, nap-inducing meat stuffing of traditional stuffed vegetables (sorry grandma).

    A recipe for a modern family, able to feed flexitarians, vegetarians, and vegans alike.

    And so, we started with the base, made with perfectly roasted eggplant halves seasoned with heart-healthy olive oil, salt, and pepper. Minimal effort, maximum taste!

    While the eggplant was roasting, we focussed on the stuffings. We decided to make three, because why not:

    1. Melted mozzarella + roasted cherry tomatoes + vegan basil pesto: for the flexitarian who is slowly transitioning to an increasingly plant-based diet. It honestly tastes like pizza, but it's eggplant. It's totally kids friendly.
    2. Vegan basil pesto + cherry tomatoes + tahini sauce: for the vegan looking for something nourishing, tasty, and fresh.
    3. Avocado spread + cherry tomatoes + crispy roasted chickpeas: for anyone that wants to experience flavor and texture perfection.

    You can make everything in about 1 hour, while the eggplants roast. Or you can prep most components ahead of time, then build and warm up the stuffed eggplants in 10 minutes, just before dinner. Let's see how!

    Ingredients

    ingredients for stuffing of roasted eggplant

    For the roasted eggplant boats

    Eggplants: use medium size globe eggplants, the ones with dark-purple peel.

    Olive oil, salt, pepper, and thyme: to season the eggplants before roasting them.

    Stuffing #1

    stuffed eggplants with mozzarella, cherry tomatoes, and pesto

    Cherry tomatoes: you can use any small tomatoes, such as cherry, plum, and date tomatoes. We chop them up, season them with olive oil, salt, garlic, pepper, and basil, then roast them for a few minutes on top of the eggplant.

    Mozzarella cheese: to add that melty, cheesy feel. Use pre-grated mozzarella made for pizza or a whole one that you can shred yourself.

    If you are vegan, you can replace it with a vegan mozzarella or other vegan cheese that melts. Alternatively, choose one of the other vegan stuffings below.

    Vegan basil pesto: you can use store-bought, or make our quick, healthy, delicious vegan basil pesto at home. Drizzle on top of the stuffed eggplant before serving.

    Other ingredients: you can garnish with toasted pine nuts, fresh basil leaves, and freshly ground black pepper.

    Stuffing #2

    stuffed eggplant with vegan basil pesto, cherry tomatoes, and tahini sauce

    Vegan basil pesto: we recommend using our homemade pesto recipe. It tastes so much better than store-bought, and it's easy to make with a few simple ingredients.

    Small tomatoes: you can use cherry tomatoes, date tomatoes, plum tomatoes, or any other variety of small tomatoes. Chop them up and season them with extra virgin olive oil, salt, pepper, and garlic before adding them raw on top of the eggplant.

    Tahini sauce: it adds a nutty, creamy texture to this stuffed eggplant recipe. Learn how to make tahini sauce here. It's super simple with tahini, water, lemon juice, garlic, and salt.

    You can replace tahini sauce with chipotle sauce (if you like smokey and hot), a yogurt mint sauce (made by mixing unsweetened yogurt with finely chopped mint, a drizzle of extra virgin olive oil, and a pinch of salt), aged balsamic vinegar, or simply a drizzle of extra virgin olive oil and some freshly squeezed lemon juice.

    Stuffing #3

    stuffed eggplant with avocado spread, tomatoes, and roasted chickpeas

    Avocado spread: one of the most delicious spreads we've ever made, avocado spread fits perfectly with roasted eggplant. It's healthy, creamy, tasty, and made with ripe avocado, tahini, lemon juice, salt, pepper, and garlic.

    Small tomatoes: use any small tomato variety, chopped up, and mixed with olive oil, salt, pepper, crushed garlic, basil or chopped coriander, or flat-leaf parsley.

    Crispy roasted chickpeas: the perfect texture-flavor combination; you can roast chickpeas in the oven or make them in the air-fryer and spice them with paprika or ground cumin.

    Instructions

    Roast the eggplant

    Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper. Wash and dry the eggplants and cut them in half lengthwise.

    Score the flesh of the eggplant with the tip of a knife, and season with extra virgin olive oil, salt, pepper, and thyme, including between the cuts.

    scoring the flesh of the eggplant

    Arrange on the baking sheet; cut side down. Bake at 430°F or 220°C for 40 to 50 minutes until thoroughly cooked and tender.

    To check for doneness, pierce them with a fork; it should slide in easily.

    Tip: you can also roast eggplants in an air-fryer for half the time. To do so, cut and season them as above, then air fry them for 12 minutes at 360°F or 180°C cut side up, flip around, and air fry for another 8 to 10 minutes, until brown, a little char, and tender inside.

    roasted eggplant boats

    Make Tomato Mix

    Chop the cherry tomatoes and add them to a bowl with crushed garlic, chopped basil, salt, pepper, and a drizzle of extra virgin olive oil. Mix well and set aside while the eggplants roast.

    tomato stuffing

    Stuffing #1

    Add shredded mozzarella cheese on top of the roasted eggplants, then add the tomato mix, and some more mozzarella on top.

    stuffed eggplant with mozzarella and tomatoes

    Put back in the oven and broil for 5 to 10 minutes until the tomatoes get soft and the mozzarella melts.

    Arrange on a serving platter and drizzle with vegan basil pesto. Optionally garnish with toasted pine nuts, fresh black pepper, and extra basil leaves.

    stuffed eggplants with mozzarella cheese, tomatoes, and vegan pesto

    Stuffing #2

    Spread a generous layer of our homemade vegan basil pesto on the roasted eggplants, including between the cuts.

    vegan pesto spread on roasted eggplant

    Top with the tomato mix, drizzle with tahini sauce, and garnish with fresh basil or mint leaves.

    stuffed eggplants with pesto, tomatoes, and tahini sauce

    Stuffing #3

    Spread a generous amount of avocado spread on the eggplant, add the tomato mix on top, and top with roasted chickpeas or air-fried chickpeas.

    Tip: you can bake the roasted chickpeas with the eggplants on the side on the same baking tray.

    air fryer chickpeas on stuffed roasted eggplant

    Serving suggestions

    We generally serve roasted stuffed eggplants for dinner. All recipes are pretty fulfilling and nutritious, and we usually serve them with a big green salad, a slice of toasted bread or warm pita, a bowl of rice, and fresh fruit to finish the dinner.

    Make ahead

    Get ahead in the kitchen: you can prep most parts of this recipe ahead of time, then put it together right before dinner, and in just over 10 minutes, you can have delicious stuffed eggplants. Here's how:

    1. Make the tahini sauce in advance and store it in an air-tight container in the refrigerator for up to 3 days. Then before using it, add a splash of water to thin it up.
    2. Make the tomato mixture in the morning or the night before and store it in the refrigerator in an air-tight container.
    3. Make the vegan pesto in advance and store it in the fridge for up to 3 days or in the freezer for up to two months.
    4. Roast the eggplant halves up to 2 days ahead, then store them in the fridge. You then just have to warm them up in the oven for 10 minutes before stuffing them.

    The only part of this recipe I would not make ahead of time is the avocado spread (you can make it in 5 minutes) or the roasted chickpeas.

    Variations

    Stuffed eggplants with couscous

    There are many more delicious ways to stuff eggplants, from grain-based stuffing to legumes. For example, try stuffing roasted eggplant boats with our vegetable couscous.

    Roast the eggplant boats like described before, then add a generous amount of our vegetable couscous on top, fresh parsley, and a squeeze of lemon juice.

    This is an excellent way of using leftover couscous.

    couscous with vegetables
    Couscous with vegetables is perfect to use as stuffing for roasted eggplant boats.

    Stuffed eggplants with lentils

    We recently developed this recipe for stuffed zucchini boats, and the same filling is also delicious with eggplants. It's a good substitute for ground beef, chicken, or sausage-based fillings because it's packed with protein and crazy nutritious; it'll make you feel full and nourished.

    You can make this vegetarian stuffing in a pan or large skillet with onion, canned lentils, walnuts, crushed tomato sauce, and various spices.

    Once the filling it's ready, you can use it to stuff the eggplant shells, sprinkle with parmesan cheese, put them in a baking dish, and bake.

    Follow the same instructions as our stuffed zucchini, substituting chopped eggplant flesh for the zucchini flesh.

    Tip: eggplant flash is a little harder to spoon out than zucchini flesh, so you might have to score it first with a knife.

    fresh parsley and lemon added on top of the stuffed zucchini
    You can use the same lentil stuffing for eggplants.

    Stuffed eggplants with grains and legumes

    Grains and legumes are great together because they taste good and make a nutritionally complete meal. Make this filling with quinoa and beans, lentils and rice, or millet and chickpeas.

    We used these fillings for our stuffed bell peppers, but they are also delicious for stuffing eggplants.

    Stuffed peppers with ricotta and grains
    You can use the same stuffing for eggplant boats.

    Questions

    Do you eat the skin of stuffed eggplants?

    You can eat the skin of stuffed eggplant if you want. It's full of nutrients and fiber. However, if you prefer, you can just eat the flesh and the stuffing inside and discard the skin.

    Do you need to purge the eggplant to remove bitterness?

    No, there's no need to purge the eggplant with salt or soak it, because modern eggplants are engineered not to be bitter. Purgin eggplant is an old practice that is in most cases not necessary.

    Storage

    Store leftovers in the refrigerator for up to 3 days, then reheat in the oven, microwave, or air-fryer before eating. It's best not to freeze our stuffed eggplants.

    More eggplant recipes

    If you love cooking with this versatile vegetable, check out our selection of favorite recipes with eggplant:

    • roasted eggplant
      Roasted Eggplant
    • sauteed eggplant
      Sauteed Eggplant
    • grilled eggplants on a platter
      Grilled Eggplant
    • baba ganoush eggplant dip
      Eggplant Dip - Baba Ganoush
    • eggplant soup
      Eggplant Soup
    • stuffed eggplants
      Stuffed Eggplant
    • breaded eggplants
      Breaded Eggplant
    • chickpea pasta
      Chickpea Pasta With Eggplant

    Or get more inspiration with our best 35 eggplant recipes, including dinners, lunches, and snacks.

    Recipe

    stuffed eggplants

    Easy Stuffed Eggplant

    Author: Nico
    Our stuffed eggplant is delicious and easy to prepare, made with tender roasted eggplant boats and three different quick and easy stuffing.
    It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Main Course, Side dish
    Cuisine American Italian
    Servings 4 people
    Calories 249 kcal

    Ingredients
      

    FOR ROASTING THE EGGPLANT

    • 2 medium globe eggplants
    • 1 tablespoon extra virgin olive oil
    • ⅓ teaspoon salt
    • ¼ teaspoon black pepper
    • ⅓ teaspoon thyme fresh or dry

    FOR STUFFING #1

    • 1 cup mozzarella shredded or grated
    • 3 cups cherry tomatoes cut in quarters
    • ½ tablespoon extra virgin olive oil
    • 1 clove garlic
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 15 fresh basil leaves
    • 8 tablespoons vegan basil pesto
    • 1 tablespoon toasted pine nuts optional

    FOR STUFFING #2

    • ¾ cup vegan basil pesto
    • 3 cups cherry tomatoes cut in quarters
    • ½ tablespoon extra virgin olive oil
    • 1 clove garlic
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 6 tablespoons tahini sauce

    FOR STUFFING #3

    • 4 servings avocado spread
    • 3 cups cherry tomatoes cut in quarters
    • ½ tablespoon extra virgin olive oil
    • 1 clove garlic
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1½ cups roasted chickpeas or air-fryer chickpeas

    Instructions
     

    ROAST THE EGGPLANT

    • Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper. Wash and dry the eggplants and cut them in half lengthwise.
      Score the flesh of the eggplant with the tip of a knife, and season with extra virgin olive oil, salt, pepper, and thyme, including between the cuts.
      seasoning eggplant boats
    • Arrange on the baking sheet; cut side down. Bake at 430°F or 220°C for 40 to 50 minutes until thoroughly cooked and tender.
      To check for doneness, pierce them with a fork; it should slide in easily.
      Tip: you can also roast eggplants in an air-fryer for half the time. To do so, cut and season them as above, then air fry them for 12 minutes at 360°F or 180°C cut side up, flip around, and air fry for another 8 to 10 minutes, until brown, a little char, and tender inside.
      roasted eggplant boats

    MAKE TOMATOES MIX

    • Chop the cherry tomatoes and add them to a bowl with crushed garlic, chopped basil, salt, pepper, and a drizzle of extra virgin olive oil. Mix well and set aside while the eggplants roast.
      tomato mix

    STUFFING #1

    • Add shredded mozzarella cheese on top of the roasted eggplants, then add the tomato mix, and some more mozzarella on top.
      stuffed eggplant with mozzarella and tomatoes
    • Put back in the oven and broil for 5 to 10 minutes until the tomatoes get soft and the mozzarella melts.
      Arrange on a serving platter and drizzle with vegan basil pesto. Optionally garnish with toasted pine nuts, fresh black pepper, and extra basil leaves.
      stuffed eggplants with mozzarella cheese, tomatoes, and vegan pesto

    STUFFING #2

    • Spread a generous layer of our homemade vegan basil pesto on the roasted eggplants, including between the cuts.
      vegan pesto spread on roasted eggplant
    • Top with the tomato mix, drizzle with tahini sauce, and garnish with fresh basil or mint leaves.
      stuffed eggplant with vegan basil pesto, cherry tomatoes, and tahini sauce

    STUFFING #3

    • Spread a generous amount of avocado spread on the eggplant, add the tomato mix on top, and top with roasted chickpeas or air-fried chickpeas.
      Tip: you can bake the roasted chickpeas with the eggplants on the side on the same baking tray, or make them in the air-fryer.
      stuffed eggplant with avocado spread, tomatoes, and roasted chickpeas

    Notes

    Nutrition information is an estimate for ½ eggplant stuffed with stuffing #1.
    MAKE AHEAD TIPS
    You can prep most parts of this recipe ahead of time, then put it together right before dinner, and in just over 10 minutes, you can have delicious stuffed eggplants. Here's how:
    1. Make the tahini sauce in advance and store it in an air-tight container in the refrigerator for up to 3 days. Then before using it, add a splash of water to thin it up.
    2. Make the tomato mixture in the morning or the night before and store it in the refrigerator in an air-tight container.
    3. Make the vegan pesto in advance and store it in the fridge for up to 3 days or in the freezer for up to two months.
    4. Roast the eggplant halves up to 2 days ahead, then store them in the fridge. You then just have to warm them up in the oven for 10 minutes before stuffing them.
    The only part of this recipe I would not make ahead of time is the avocado spread (it takes 5 minutes to make) and the roasted chickpeas (if you want them super crunchy). Note that air-fried chickpeas take only 12 minutes to make.

    Nutritional Values

    Nutrition Facts
    Easy Stuffed Eggplant
    Amount Per Serving
    Calories 249 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 5g31%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 23mg8%
    Potassium 809mg23%
    Carbohydrates 20g7%
    Dietary Fiber 8g33%
    Sugar 12g13%
    Protein 10g20%
    Vitamin A 1201IU24%
    Vitamin B6 0.3mg15%
    Vitamin C 32mg39%
    Vitamin E 2mg13%
    Vitamin K 31µg30%
    Calcium 201mg20%
    Folate 70µg18%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 51mg13%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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    « Roasted Chickpeas
    Eggplant Salad »

    Reader Interactions

    Comments

    1. Charleen

      September 08, 2022 at 6:29 pm

      5 stars
      I'm always looking for quick, easy recipes. This didn't turn out quite the way I hoped. But I'm sure that was my fault. I only had one eggplant which wasn't a problem. I did question putting the cut side down and roasting for almost an hour.i checked after 40 minutes and the cut side down was burnt and stuck to the parchment paper. I scooped out what I could, mixed it with the tomatoes and pesto and baked it separately with cheese on top. It came out good. Easy and healthy way to use up veggies

      Reply

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