This stuffed eggplant is a colorful dish filled with goodness! The eggplants are carefully roasted and packed with a tasty blend of veggies, herbs, and spices.
Honestly, who knew eating vegetables could taste this good? I love topping it with a sprinkle of cheese before baking—it just makes everything better. Give it a try!
Making this recipe is a breeze! Just scoop, mix, and bake. It’s perfect for a cozy dinner, and you’ll feel proud serving such a healthy meal to your family.
Key Ingredients & Substitutions
Eggplants: Medium-sized eggplants work best for this recipe. If you can’t find them, try using zucchini as a tasty alternative—just adjust the cooking time as they may need less time in the oven.
Olive oil: It’s my go-to fat for cooking because of its rich flavor. However, you could use avocado oil or even melted butter if you prefer. There’s nothing wrong with giving your dish a buttery twist!
Rice or quinoa: I love using cooked brown rice for its nuttiness. However, if you’re looking for something gluten-free or want more protein, quinoa is a great choice. If you’re in a pinch, even couscous can do wonders here.
Cheese: Parmesan adds a lovely depth. However, if you’re vegan, feel free to skip it or use a dairy-free alternative. Nutritional yeast is also an excellent cheesy substitute!
How Do You Get the Eggplants Really Tender?
Getting those eggplants soft is key to a delicious texture. Here’s how to ensure they turn out perfect:
- First, preheat your oven as specified. When you bake the shells, be sure to brush them evenly with olive oil for good flavor.
- After scooping out the flesh, bake the shells for just 15 minutes. This pre-cooking softens them and helps them hold the filling without getting mushy.
- While they are baking, make your filling on medium heat. Cook the veggies just enough so they’re tender but not mushy to keep a nice bite.
Easy and Delicious Stuffed Eggplant
Ingredients You’ll Need:
- 2 medium eggplants
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 medium tomato, diced
- 1/2 cup cooked rice or quinoa
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/2 cup shredded mozzarella or cheddar cheese (for topping)
How Much Time Will You Need?
This recipe takes about 30-40 minutes in total, including 15 minutes of prep time and about 25 minutes for baking. It’s an easy dish to whip up, with minimal fuss, and is sure to impress your family or guests!
Step-by-Step Instructions:
1. Preheating and Preparing the Eggplants:
First, preheat your oven to 375°F (190°C). Next, cut the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/2-inch thick shell. You can chop the scooped-out flesh and set it aside for later. This will be mixed into your delicious filling!
2. Baking the Eggplant Shells:
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut-side up on a baking sheet. Bake them in the preheated oven for about 15 minutes, or until they are slightly softened. This will help them hold their shape once you fill them!
3. Cooking the Veggie Filling:
While the eggplant shells are baking, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until they are fragrant and translucent.
Next, stir in the diced bell pepper and the chopped eggplant flesh that you set aside earlier. Cook everything together for another 5 minutes until the vegetables are nice and tender.
4. Mixing It All Together:
Add the diced tomato, cooked rice or quinoa, chopped parsley or cilantro, oregano, and season with salt and pepper. Stir well and let everything cook together for another 2 minutes so the flavors can mix nicely.
5. Filling the Eggplants:
Remove the pan from the heat and stir in the Parmesan cheese if you’re using it. Once mixed, spoon the filling evenly into the baked eggplant shells. Make sure to generous fill those shells for maximum flavor!
6. Adding Toppings and Final Baking:
Finally, sprinkle the shredded mozzarella or cheddar cheese over the top of each stuffed eggplant. Return them to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve and Enjoy:
Once done, remove the stuffed eggplants from the oven and let them cool slightly before serving. Enjoy your easy and delicious stuffed eggplant—it’s packed with flavor and sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Eggplant?
Absolutely! Zucchini or bell peppers can be great substitutes for eggplant. Just make sure to adjust the baking time since they may cook faster than eggplants.
What If I Don’t Have Cooked Rice or Quinoa? Can I Use Something Else?
Yes! You can substitute cooked rice or quinoa with other grains like couscous or even lentils. Just make sure they’re cooked beforehand for best results.
Can I Make Stuffed Eggplant Ahead of Time?
Yes, you can prepare the stuffed eggplant in advance! Assemble the dish, cover it, and refrigerate for up to 24 hours. Just remember to bake it for a little longer, as it might need extra time to heat through.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or oven until heated through. Enjoy your delicious meal again!
