This easy stuffed eggplant recipe brings together tender eggplant filled with a tasty mix of veggies, herbs, and spices. It’s a colorful dish that’s sure to brighten up your table!
I love how simple it is to prepare—just scoop, mix, and bake! Plus, it’s a great way to sneak in some extra veggies. You’ll feel like a cooking star while enjoying every bite! 🌟
Key Ingredients & Substitutions
Eggplants: Choose firm, shiny eggplants for the best flavor and texture. If eggplants aren’t available, zucchini is a good alternative. You’ll get a similar stuffed effect!
Olive Oil: This is ideal for sautéing and adds great flavor. You can swap it for avocado oil if you prefer a higher smoke point.
Onions & Garlic: Yellow onions work perfectly here, but you can use shallots for a milder taste. Garlic powder is another option; just use about 1/4 teaspoon for a quick fix.
Quinoa or Rice: This adds heartiness to the filling. If you’re in a hurry, use pre-cooked microwave rice, or for a lower-carb option, substitute with cauliflower rice.
Cheese: Parmesan adds a lovely cheesy depth, but if you’re vegan, nutritional yeast can provide a similar flavor without dairy.
Herbs: Fresh parsley enhances flavor. If you don’t have fresh, dried parsley or basil works well too, just use half the amount.
How Do I Get the Eggplant Just Right for Stuffing?
The trick to perfect stuffed eggplant is preparing the shells. Start by cutting them in half and scooping out the insides carefully, leaving enough flesh to support the filling. Baking them before filling helps soften the eggplant and enhances its flavor.
- Preheat your oven and bake the empty shells for 15 minutes to soften them.
- This pre-cooking helps them hold shape while baking again after filling.
Make sure your filling is nicely seasoned, as the eggplant can absorb flavors during cooking, making every bite delicious.
Easy and Delicious Stuffed Eggplant
Ingredients You’ll Need:
For the Stuffed Eggplant:
- 2 medium eggplants
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1/2 cup cooked quinoa or rice
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup shredded mozzarella or your favorite melting cheese (optional)
How Much Time Will You Need?
This stuffed eggplant recipe requires about 15 minutes of prep time and 35-40 minutes of cooking time (including baking). In total, you should budget around an hour to prepare and enjoy this delightful dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C) so it’s ready for baking.
2. Prepare the Eggplants:
Cut each eggplant in half lengthwise. Use a spoon to scoop out the flesh from the center, but leave about a 1/2-inch thick shell. Don’t throw away the scooped-out flesh; chop it up and set it aside for later!
3. Bake the Eggplant Shells:
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and sprinkle with salt. Place them cut side up on a baking sheet and bake for about 15 minutes, or until they start to soften.
4. Sauté the Filling:
While the shells are baking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened, then add the minced garlic and sauté for another minute until it smells amazing.
5. Combine the Filling Ingredients:
Stir in the chopped eggplant flesh and diced tomato into the skillet. Cook for 5-7 minutes until the mixture is tender and any excess liquid has evaporated.
6. Mix in the Other Ingredients:
Remove the skillet from heat and stir in the cooked quinoa or rice, the optional Parmesan cheese, chopped parsley, oregano, red pepper flakes (if using), salt, and pepper. Mix everything until well combined.
7. Fill the Eggplant Shells:
Spoon the delicious filling into each baked eggplant shell. If you like cheesy goodness, sprinkle the tops with shredded mozzarella cheese.
8. Bake Again:
Put the stuffed eggplant back in the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the eggplant shells are fully cooked.
9. Serve and Enjoy:
Once done, take them out of the oven and let them cool slightly. Serve warm, garnished with extra parsley if desired. Enjoy your easy and delicious stuffed eggplant!
Frequently Asked Questions (FAQ)
Can I Use Different Grains for the Filling?
Absolutely! Instead of quinoa or rice, you can use couscous, farro, or even barley. Just ensure they’re pre-cooked before mixing them into the filling!
How Do I Store Leftover Stuffed Eggplant?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or place in the oven at 350°F (175°C) until heated through.
Can I Prepare This Recipe in Advance?
Yes! You can prepare the stuffed eggplant in advance and keep the filled shells covered in the fridge for a day before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
What Other Vegetables Can I Add to the Filling?
Feel free to mix in other veggies like bell peppers, spinach, zucchini, or even mushrooms! Just chop them up finely and sauté them along with the onion and garlic for extra flavor and nutrition.
