12 Best Stuffed Eggplant Recipes

Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant is a delightful dish that brings together the rich flavors of the Mediterranean in a healthy and satisfying meal.

Ingredients:

• 2 medium eggplants
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/4 cup chopped Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell.
3. Chop the scooped-out flesh and mix it with quinoa, tomatoes, olives, feta, and parsley in a bowl.
4. Season the mixture with olive oil, salt, and pepper.
5. Fill the eggplant shells with the mixture and place them in a baking dish.
6. Bake for 35-40 minutes, or until the eggplants are tender and the tops are golden brown.

Spicy Moroccan-Inspired Stuffed Eggplant

This Spicy Moroccan-Inspired Stuffed Eggplant delivers a burst of exotic flavors and aromatic spices that transport your taste buds to North Africa.

Ingredients:

• 2 large eggplants
• 1 cup cooked couscous
• 1/2 cup chickpeas
• 1/4 cup raisins
• 1 tablespoon harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Halve the eggplants lengthwise and scoop out the flesh.
3. In a bowl, combine the chopped eggplant flesh, couscous, chickpeas, raisins, harissa, cumin, and cinnamon.
4. Season with salt and pepper, then fill the eggplant shells with the mixture.
5. Arrange the stuffed eggplants in a baking dish and bake for 35-40 minutes, until soft and aromatic.

Italian Sausage Stuffed Eggplant

Italian Sausage Stuffed Eggplant offers a savory and hearty meal that's perfect for those craving Italian flavors.

Ingredients:

• 2 medium eggplants
• 1 pound Italian sausage, removed from casings
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Split the eggplants in half and scoop out the center.
3. Brown the Italian sausage in a skillet, then mix in marinara sauce, oregano, salt, and pepper.
4. Fill the eggplant shells with the sausage mixture and top with mozzarella and Parmesan.
5. Bake for 30-35 minutes until the cheese is melted and bubbly.

Thai Curry Stuffed Eggplant

Filled with a fragrant Thai curry mixture, this dish is a fusion of vibrant flavors and aromatic spices.

Ingredients:

• 2 large eggplants
• 1 cup cooked jasmine rice
• 1/2 cup coconut milk
• 2 tablespoons red curry paste
• 1/4 cup chopped basil
• 1 tablespoon fish sauce
• 1/2 cup diced bell peppers

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Halve and hollow out the eggplants.
3. In a bowl, combine rice, coconut milk, curry paste, fish sauce, basil, and bell peppers.
4. Stuff the eggplant shells with the mixture and place them on a baking sheet.
5. Bake for 30-35 minutes until tender and fragrant.

Greek Orzo Stuffed Eggplant

This Greek Orzo Stuffed Eggplant is a Mediterranean delight combining the tangy and fresh ingredients of a classic Greek salad.

Ingredients:

• 2 medium eggplants
• 1 cup cooked orzo pasta
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cucumbers
• 1/4 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 2 tablespoons chopped mint

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half and scoop out the center.
3. Mix orzo, tomatoes, cucumbers, feta, lemon juice, and mint in a bowl.
4. Fill the eggplant shells with the orzo mixture.
5. Arrange in a baking dish and bake for 30-35 minutes until the eggplants are tender.

Indian Spiced Lentil Stuffed Eggplant

With warm spices and hearty lentils, Indian Spiced Lentil Stuffed Eggplant is a comforting dish that's full of flavor.

Ingredients:

• 2 large eggplants
• 1 cup cooked lentils
• 1/2 onion, diced
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1/2 cup canned diced tomatoes
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants lengthwise and scoop out the flesh.
3. Sauté onion and garlic, then add tomatoes, lentils, curry powder, salt, and pepper.
4. Stuff the eggplant shells with the lentil mixture.
5. Bake for 30-35 minutes until soft and flavorful.

Mexican Black Bean Stuffed Eggplant

This Mexican Black Bean Stuffed Eggplant is packed with bold flavors and is perfect for a hearty vegetarian meal.

Ingredients:

• 2 medium eggplants
• 1 cup cooked black beans
• 1/2 cup corn kernels
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1 cup shredded cheddar cheese

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Halve the eggplants and scoop out the insides.
3. Mix black beans, corn, salsa, cilantro, cumin, and half of the cheddar cheese.
4. Stuff the eggplants with the mixture and sprinkle remaining cheese on top.
5. Bake for 30-35 minutes until the cheese is melted and golden.

Middle Eastern Quinoa Stuffed Eggplant

Experience the flavors of the Middle East with this satisfying quinoa-stuffed eggplant dish.

Ingredients:

• 2 medium eggplants
• 1 cup cooked quinoa
• 1/4 cup pine nuts
• 1/4 cup diced dates
• 1 tablespoon pomegranate molasses
• 1/4 cup chopped parsley
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half and remove the flesh.
3. Combine quinoa, pine nuts, dates, pomegranate molasses, and parsley in a bowl.
4. Season with salt and pepper, then fill the eggplant shells.
5. Bake for 30-35 minutes until the eggplants are tender.

BBQ Chicken Stuffed Eggplant

This BBQ Chicken Stuffed Eggplant combines smoky barbecue flavors with tender eggplant for a deliciously satisfying dish.

Ingredients:

• 2 medium eggplants
• 1 cup cooked shredded chicken
• 1/2 cup barbecue sauce
• 1/2 cup diced red onion
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Halve the eggplants lengthwise and scoop out the centers.
3. Mix chicken, barbecue sauce, red onion, and half of the mozzarella cheese.
4. Fill the eggplant halves with the mixture and top with remaining cheese.
5. Bake for 30-35 minutes until the cheese is melted and bubbly.

Spinach and Ricotta Stuffed Eggplant

Filled with creamy ricotta and fresh spinach, this dish offers a lighter yet delicious take on stuffed eggplant.

Ingredients:

• 2 medium eggplants
• 1 cup ricotta cheese
• 1/2 cup cooked spinach, drained
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Cut eggplants in half and remove the flesh.
3. Mix ricotta, spinach, Parmesan, egg, salt, and pepper in a bowl.
4. Fill each eggplant half with the ricotta mixture.
5. Place in a baking dish and bake for 30-35 minutes until set and golden.