This stuffed eggplant recipe is a tasty treat! You’ll love the tender eggplant filled with a mix of savory ingredients like tomatoes, cheese, and herbs. Yum!
Making this dish is simple and fun. I enjoy prepping it on weekends, and the smell alone makes it worth it. It’s a great way to impress family without much fuss! 😄
Key Ingredients & Substitutions
Eggplants: Medium eggplants work best for stuffing as they are tender and have a good shape. If you can’t find medium ones, smaller varieties like Japanese eggplants can also be used, although they may require more prep.
Olive Oil: Extra virgin olive oil adds great flavor, but any cooking oil like canola or avocado oil will work too. Just keep in mind that the taste will differ slightly with substitutions.
Cheese: I love using mozzarella for its melty quality, but feta brings a nice tang if you prefer that! Go for goat cheese or a plant-based cheese for a different flavor, especially for a dairy-free option.
Quinoa or Rice: Using either adds bulk to the stuffing. If you want to make it gluten-free, quinoa is a fantastic choice. Brown rice or cauliflower rice are also great alternatives!
Herbs: Fresh herbs like parsley or basil brighten the dish. You can easily substitute dried herbs if fresh isn’t available, just remember to use less since dried herbs are more concentrated.
How Do You Get the Perfect Stuffed Eggplant Texture?
To achieve a fantastic texture when stuffing eggplants, the preparation of the eggplant itself is crucial. Here’s how to do it right:
- When you scoop out the eggplant, leave a firm border; this keeps the shell sturdy and prevents it from collapsing during cooking.
- Bake the eggplant shells until they’re just starting to soften, but not fully cooked. This helps them finish cooking perfectly with the stuffing inside.
- Cook the diced eggplant flesh until it’s soft. This makes sure it meshes well with the other ingredients and creates a harmonious filling.
- Don’t overfill the eggplant shells. Leave a little room for the cheese to melt and bubble over the top.
Easy and Delicious Stuffed Eggplant
Ingredients You’ll Need:
For the Stuffed Eggplant:
- 2 medium eggplants
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1/2 cup cooked quinoa or rice (optional)
- 1/2 cup grated mozzarella or feta cheese
- 1/4 cup fresh parsley or basil, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup breadcrumbs (optional for topping)
How Much Time Will You Need?
This stuffed eggplant recipe takes about 10 minutes of prep time and 45 minutes of cooking time. So, you’ll spend about 55 minutes total to create a delicious and hearty meal that everyone will love!
Step-by-Step Instructions:
1. Prepping the Eggplants:
Start by preheating your oven to 375°F (190°C). Cut the eggplants in half lengthwise, then use a spoon to carefully scoop out the flesh, leaving about a 1/2-inch border around the edges. You’ll want to reserve the scooped flesh for the filling. This will create the perfect little boats for your stuffing!
2. Preparing the Eggplant Shells:
Brush the insides of the eggplant shells with 1 tablespoon of olive oil and place them cut-side up on a baking sheet. Bake in the oven for about 15 minutes, or until they are just slightly tender. This will ensure they cook nicely once they’re filled!
3. Making the Filling:
While the eggplant shells are baking, finely chop the reserved eggplant flesh. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until translucent and fragrant—about 3-4 minutes.
4. Combining Ingredients:
Add the chopped eggplant flesh, cherry tomatoes, dried oregano, salt, and pepper to the skillet. Cook everything together until the mixture softens, about 5-7 minutes. If you’re using cooked quinoa or rice, stir it in now, along with half of the cheese and the fresh herbs. Mix well and let it cook for another couple of minutes.
5. Stuffing the Eggplants:
Once the filling is ready, carefully remove the eggplant shells from the oven. Fill each shell generously with your stuffing mixture. Don’t be shy here—pack it in! Then sprinkle the remaining cheese and breadcrumbs over the top for added deliciousness.
6. Baking the Stuffed Eggplants:
Put the stuffed eggplants back in the oven and bake for another 15-20 minutes, or until the cheese is melted and golden brown. The kitchen will smell amazing!
7. Final Touches:
Once they’re done baking, take them out of the oven and let them cool slightly. Serve warm, garnished with more fresh herbs if you like. Enjoy your delicious and easy stuffed eggplant!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cheese?
Absolutely! While mozzarella provides a nice melty texture, you can use feta for a tangy flavor or even a plant-based cheese for a dairy-free option. Just keep in mind that the taste and texture will vary depending on your choice!
How Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian, but to make it vegan, simply replace the cheese with a dairy-free alternative like cashew cheese or omit it altogether. The filling will still be flavorful with the herbs and vegetables!
Can I Prepare These Ahead of Time?
Yes! You can prepare the stuffing and fill the eggplant shells up to a day in advance. Just cover them tightly and refrigerate. When you’re ready to bake, simply pop them in the oven—it may take a few extra minutes to heat through!
What Should I Serve with Stuffed Eggplant?
Stuffed eggplant pairs well with a simple side salad or steamed vegetables for a light meal. You can also serve it with crusty bread or over a bed of quinoa or rice for a more filling option!
