Are you looking for a flavorful and nutritious dinner option that’s also easy to make? Look no further than stuffed eggplants! This versatile vegetable can be filled with a wide variety of ingredients, from classic cheese and tomato combinations to international-inspired flavors like Mediterranean and Middle Eastern. Whether you’re a meat-lover or prefer plant-based options, there’s an eggplant recipe out there for everyone.
To inspire your next culinary adventure, we’ve gathered 20 mouth-watering stuffed eggplant recipes that showcase the best of global cuisine. From hearty comfort foods to vibrant vegetarian and vegan options, these dishes are sure to satisfy even the most discerning palates.
Let’s dive in and explore some of the tastiest stuffed eggplants out there!
Mediterranean Stuffed Eggplant with Feta and Herbs
This recipe brings the flavors of the Mediterranean to your table, combining tender eggplant with creamy feta cheese, fresh herbs, and a hint of garlic. Perfect for a light dinner or as a side dish.
Ingredients:
– 2 medium eggplants
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each eggplant half with the feta mixture, dividing it evenly between the two.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper and drizzle with olive oil.
6. Bake for 30-35 minutes or until the eggplant is tender and the filling is lightly browned.
Cooking Time: 30-35 minutes
Spicy Quinoa and Black Bean Stuffed Eggplant
This flavorful recipe combines the sweetness of roasted eggplant with the heat of spicy quinoa and black beans, all wrapped up in a delicious package. Perfect for a healthy dinner or lunch.
Ingredients:
– 2 medium eggplants
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for the filling.
3. In a bowl, mix cooked quinoa, black beans, red bell pepper, jalapeño, garlic, cumin, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, dividing it evenly.
5. Drizzle olive oil over the eggplants and bake for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Cheesy Spinach and Mushroom Stuffed Eggplant
Eggplants make a perfect canvas for rich and savory fillings, and this recipe combines the best of both worlds. With caramelized mushrooms, wilted spinach, and melted cheese, you’ll be hooked on this satisfying dish.
Ingredients:
– 2 large eggplants
– 1 cup fresh mushrooms, sliced
– 1/4 cup chopped fresh spinach
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 clove garlic, minced (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and score the flesh with a fork.
3. In a skillet, sauté mushrooms and garlic until caramelized. Add spinach and cook until wilted.
4. Stuff each eggplant half with the mushroom-spinach mixture, leaving a small border at the top.
5. Sprinkle cheddar cheese over the filling.
6. Drizzle olive oil on the eggplants and season with salt and pepper.
7. Bake for 45-50 minutes or until the cheese is melted and the eggplants are tender.
Cooking Time: 45-50 minutes
Greek-Style Stuffed Eggplant with Lamb and Tomatoes
A flavorful twist on traditional stuffed eggplant, this recipe combines the richness of lamb with the brightness of tomatoes and the tanginess of feta cheese.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the lamb, onion, and garlic over medium-high heat until the lamb is browned, breaking it up with a spoon as needed.
3. Stir in the tomato puree and season with salt and pepper.
4. Brush both sides of the eggplant slices with olive oil and place on a baking sheet lined with parchment paper.
5. Spoon the lamb mixture onto one half of each eggplant slice, leaving a 1/2-inch border around the edges.
6. Top with feta cheese and fold the other half of the eggplant over the filling to form a package.
7. Bake for 25-30 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 25-30 minutes
Vegan Lentil and Walnut Stuffed Eggplant
Elevate your dinner game with this flavorful and nutritious vegan recipe, perfect for a cozy night in or a special occasion. This stuffed eggplant is packed with the goodness of red lentils, crunchy walnuts, and aromatic spices.
Ingredients:
– 2 medium eggplants
– 1 cup cooked red lentils
– 1/4 cup chopped walnuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for the filling.
3. In a bowl, mix together cooked lentils, walnuts, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each eggplant half with the lentil mixture, dividing it evenly among the two.
5. Drizzle olive oil over the stuffed eggplants and sprinkle with chopped parsley (if using).
6. Bake for 35-40 minutes or until the eggplants are tender and the filling is heated through.
Cooking Time: 35-40 minutes
Stuffed Eggplant Parmesan with Mozzarella
A delicious Italian-inspired dish that combines the flavors of eggplant, mozzarella, and tomato sauce.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, combine breadcrumbs, Parmesan cheese, and parsley.
3. Brush both sides of the eggplant slices with olive oil.
4. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
5. Place coated eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
7. Spread tomato sauce over the baked eggplant slices.
8. Top with shredded mozzarella cheese and return to oven for an additional 5-7 minutes or until melted and bubbly.
Cooking Time: 35-40 minutes
Middle Eastern Stuffed Eggplant with Rice and Pine Nuts
Experience the rich flavors of the Middle East with this vibrant dish, where tender eggplant is filled with a savory mixture of rice, pine nuts, and spices.
Ingredients:
– 2 large eggplants
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped pine nuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon ground cumin
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and score the flesh.
3. In a bowl, mix together cooked rice, parsley, pine nuts, garlic, olive oil, salt, pepper, cumin, and paprika.
4. Stuff each eggplant half with the rice mixture, dividing it evenly.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes, or until the eggplants are tender and the filling is lightly browned.
Cooking Time: 45-50 minutes
Stuffed Eggplant with Ground Turkey and Couscous
This recipe combines the flavors of eggplant, ground turkey, and couscous in a delicious and healthy dish. The tender eggplant is filled with a savory mixture of ground turkey, cooked couscous, and aromatic spices.
Ingredients:
– 2 large eggplants
– 1 lb ground turkey
– 1 cup cooked couscous
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create room for filling.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion, minced garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Mix in the cooked couscous and stuff each eggplant half with the mixture.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the eggplant is tender.
Cooking Time: 25-30 minutes
Indian Spiced Stuffed Eggplant with Chickpeas
Eggplants take center stage in this flavorful and nutritious Indian-inspired dish, packed with the creamy goodness of chickpeas. Aromatic spices add depth to this satisfying vegetarian main course.
Ingredients:
– 2 large eggplants
– 1 can chickpeas (14 oz)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, heat oil over medium-high. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, coriander, turmeric, and chili powder; cook for 1 minute.
4. Stir in chickpeas and season with salt and pepper to taste.
5. Stuff each eggplant half with the chickpea mixture and place on a baking sheet lined with parchment paper.
6. Bake for 30-35 minutes or until eggplants are tender.
Cooking Time: 30-35 minutes
Stuffed Eggplant with Italian Sausage and Peppers
Stuffed Eggplant with Italian Sausage and Peppers Recipe
This hearty and flavorful recipe combines the tender flesh of eggplant with the rich flavors of Italian sausage, bell peppers, and cheese.
Ingredients:
– 2 large eggplants
– 1 pound Italian sausage, casings removed
– 1 large onion, finely chopped
– 2 large bell peppers, sliced
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh, leaving a shell about 1/4 inch thick.
3. Cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
4. Add the onion, bell peppers, and garlic to the skillet and cook until the vegetables are tender, about 5 minutes.
5. Stuff each eggplant half with the sausage and vegetable mixture, leaving a small border around the edges.
6. Top each stuffed eggplant with mozzarella cheese and breadcrumbs.
7. Place the stuffed eggplants on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Stuffed Eggplant with Ricotta and Basil
Eggplant makes a perfect vessel for creamy ricotta and fresh basil, resulting in a flavorful and satisfying vegetarian dish. This recipe is ideal for a weeknight dinner or a weekend brunch.
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/4 cup chopped fresh basil
– 1 clove garlic, minced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplant into 1-inch thick rounds.
3. In a bowl, mix together ricotta cheese, basil, garlic, salt, and pepper.
4. Place an eggplant round on a flat surface and spread about 1 tablespoon of the ricotta mixture onto each round.
5. Fold the eggplant in half to enclose the filling and place seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 30-40 minutes, or until the eggplant is tender.
Cooking Time: 30-40 minutes
Moroccan-Inspired Stuffed Eggplant with Apricots
Savor the sweet and savory flavors of Morocco with this unique stuffed eggplant dish, featuring tender apricots and aromatic spices. Perfect for a special occasion or a cozy dinner.
Ingredients:
– 2 large eggplants
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese (optional)
– 1/2 cup dried apricots, rehydrated in hot water and chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut eggplants in half lengthwise, then scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a bowl, mix cooked rice with parsley, cilantro, feta cheese (if using), apricots, olive oil, cumin, smoked paprika, salt, and pepper.
4. Stuff each eggplant half with the mixture, dividing it evenly.
5. Place stuffed eggplants on a baking sheet lined with parchment paper and bake for 35-40 minutes or until tender.
Stuffed Eggplant with Crab and Breadcrumbs
A flavorful twist on traditional stuffed eggplants, this recipe combines the sweetness of crab meat with crunchy breadcrumbs for a satisfying main course.
Ingredients:
– 2 large eggplants
– 1/2 cup jumbo lump crab meat
– 1/4 cup panko breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix crab meat, garlic, lemon juice, salt, and pepper.
4. Stuff each eggplant with the crab mixture, dividing it evenly among the two.
5. Sprinkle panko breadcrumbs over the filling.
6. Drizzle olive oil over the breadcrumb topping.
7. Bake for 25-30 minutes or until the eggplants are tender and the breadcrumbs golden brown.
8. If using Parmesan cheese, sprinkle on top during the last 5 minutes of baking.
Cooking Time: 25-30 minutes
Thai Curry Stuffed Eggplant with Coconut Milk
This flavorful recipe combines the sweetness of eggplant with the bold flavors of Thai curry and creamy coconut milk, making for a unique and delicious main course.
Ingredients:
– 2 large eggplants
– 1/4 cup Thai red curry paste
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a pan, heat oil over medium-high heat. Add onion and garlic; cook until softened.
4. Stir in curry paste and cook for 1 minute.
5. Stuff each eggplant with the curry mixture, dividing it evenly.
6. Place stuffed eggplants on a baking sheet lined with parchment paper.
7. Drizzle coconut milk over the eggplants and sprinkle with fish sauce (if using).
8. Bake for 30-35 minutes or until eggplants are tender.
9. Garnish with cilantro leaves before serving.
Cooking Time: 30-35 minutes
Stuffed Eggplant with Goat Cheese and Sun-Dried Tomatoes
Eggplant takes on a new level of flavor when filled with creamy goat cheese, sweet sun-dried tomatoes, and fragrant herbs. This impressive side dish or main course is perfect for special occasions.
Ingredients:
– 2 large eggplants
– 1/4 cup goat cheese, crumbled
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for filling.
3. In a bowl, mix together goat cheese, sun-dried tomatoes, olive oil, garlic, and parsley.
4. Stuff each eggplant half with the mixture, dividing it evenly.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper and season with salt and pepper.
6. Bake for 35-40 minutes or until the eggplant is tender and filling is golden brown.
Cooking Time: 35-40 minutes
Stuffed Eggplant with Tofu and Miso Glaze
Stuffed Eggplant with Tofu and Miso Glaze
Elevate your vegetable game with this savory and sweet stuffed eggplant recipe, featuring crispy tofu and a rich miso glaze.
Ingredients:
– 2 medium eggplants
– 1/2 block firm tofu, drained and crumbled
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese (optional)
– 1/4 cup miso paste
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. In a bowl, mix together tofu, garlic, soy sauce, rice vinegar, sesame oil, breadcrumbs, Parmesan cheese (if using), salt, and pepper.
4. Stuff each eggplant half with the tofu mixture, mounding it slightly in the center.
5. Bake for 30-35 minutes or until eggplants are tender and filling is golden brown.
6. While eggplants are baking, whisk together miso paste and 2 tablespoons water to create glaze.
7. Remove eggplants from oven and brush with miso glaze.
8. Return to oven and bake for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: 40-45 minutes
Stuffed Eggplant with Chorizo and Manchego Cheese
This recipe combines the flavors of Spain with the sweetness of eggplant, creating a unique and delicious dish. The spicy kick from the chorizo is balanced by the creaminess of Manchego cheese.
Ingredients:
– 2 large eggplants
– 1/2 pound chorizo, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1/4 cup grated Manchego cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a pan, cook the chorizo over medium heat until crispy, then set aside.
4. In the same pan, add olive oil, garlic, and breadcrumbs; cook until golden brown.
5. Stuff each eggplant half with the breadcrumb mixture, chorizo, and Manchego cheese.
6. Season with salt and pepper to taste.
7. Place the stuffed eggplants on a baking sheet and bake for 30-35 minutes or until the eggplant is tender.
Cooking Time: 30-35 minutes
Stuffed Eggplant with Wild Rice and Cranberries
This recipe combines the natural sweetness of eggplant with the earthy flavor of wild rice and the tartness of cranberries, creating a unique and delicious dish perfect for a cozy evening.
Ingredients:
– 2 large eggplants
– 1 cup cooked wild rice
– 1/4 cup fresh or frozen cranberries
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked wild rice, cranberries, Parmesan cheese, salt, and pepper.
4. Stuff each eggplant with the rice mixture, dividing it evenly among the four shells.
5. Drizzle the tops with olive oil and sprinkle with chopped parsley if desired.
6. Bake for 30-40 minutes or until the eggplants are tender and the filling is heated through.
Cooking Time: 30-40 minutes
Stuffed Eggplant with Ground Beef and Cheddar
Elevate your dinner game with this hearty and flavorful stuffed eggplant recipe, packed with ground beef, cheddar cheese, and fresh herbs. Perfect for a weeknight meal or special occasion.
Ingredients:
– 2 large eggplants
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until softened.
5. Stuff each eggplant half with the meat mixture, followed by shredded cheese and dried oregano.
6. Top each stuffed eggplant with breadcrumbs and season with salt and pepper.
7. Place the stuffed eggplants on a baking sheet lined with parchment paper and bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Stuffed Eggplant with Pesto and Cherry Tomatoes
Eggplant takes center stage in this flavorful summer dish, paired with the brightness of pesto and sweetness of cherry tomatoes.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together pesto and 1 tablespoon of olive oil.
3. Brush both sides of the eggplant slices with the pesto mixture.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Top each eggplant slice with a cherry tomato half, then sprinkle with Parmesan cheese.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the eggplant is tender and the cheese is golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to take your eggplant game to the next level with these 20 delicious stuffed eggplant recipes! From Mediterranean-inspired dishes featuring feta and herbs to spicy quinoa and black bean fillings, there’s something for every taste bud. Try your hand at cheesy spinach and mushroom, Greek-style lamb and tomato, or vegan lentil and walnut options. With a variety of international flavors and ingredients, these stuffed eggplants are sure to become new favorites.