10+ Stuffed Eggplant Recipes Perfect for Any Occasion

Stuffed eggplant recipes offer a delicious way to enjoy this versatile vegetable. With a variety of fillings available, you can create something that suits your taste. These recipes can be hearty, healthy, and easy to prepare, making them a great choice for any meal.

Whether you’re looking for a vegetarian option or a dish featuring meat, stuffed eggplant can satisfy your cravings. You can get creative by adding different spices and ingredients that you love. This can turn a simple eggplant into a memorable dish that impresses family and friends.

Mediterranean Quinoa Stuffed Eggplant

Mediterranean quinoa stuffed eggplant is a delicious and healthy dish you can easily prepare. It features roasted eggplant filled with quinoa, pesto, sun-dried tomatoes, and feta cheese. This flavor-packed meal is perfect for a meatless dinner.

To start, you will roast the eggplant halves until they are tender. While that cooks, you prepare the filling with cooked quinoa, mixing in pesto, sun-dried tomatoes, and crumbled feta. Once the eggplant is ready, you will stuff each half with the flavorful mixture and bake them briefly until everything is warm.

Not only is this dish tasty, but it is also packed with nutrients. It’s satisfying and can be served with a side salad for a complete meal.

Ingredients

• 1 large eggplant
• 1 cup cooked quinoa
• 1/2 cup pesto
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant in half and brush with olive oil. Bake for about 25 minutes.
3. In a bowl, mix quinoa, pesto, sun-dried tomatoes, and feta.
4. Stuff the eggplant with the mixture.
5. Return to the oven for 10 minutes until heated through.

2) Spicy Indian-Style Stuffed Eggplant

Spicy Indian-style stuffed eggplant, or Bharwa Baingan, is a flavorful dish that you can easily prepare. You’ll love the mix of spices and the tender eggplant.

Start with small, deep purple eggplants. These are perfect for stuffing because they have just the right size and flavor. After washing them well, make a vertical slit on each eggplant.

Next, prepare your stuffing. Mix spices like coriander, cumin, and chili powder with onion, garlic, and fresh herbs. The stuffing should be aromatic and spicy.

Stuff each eggplant with your mixture. Heat some oil in a pan and cook the eggplants until they are soft and the spices are fully infused. You can enjoy them with rice or flatbreads like roti or paratha.

Ingredients

• 6 small Indian eggplants
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Wash the eggplants and make a slit in each.
2. Heat oil in a pan and add cumin seeds.
3. Sauté the onions and garlic until golden.
4. Stir in spices and mix well.
5. Stuff the eggplants with the mixture.
6. Cook the stuffed eggplants in the pan for 15-20 minutes at 350°F (175°C) or until tender.
7. Garnish with fresh cilantro and serve hot.

3) Cheesy Italian Stuffed Eggplant Boats

Cheesy Italian stuffed eggplant boats are a delicious and hearty dish. You can personalize them with your favorite ingredients. This recipe combines eggplant, Italian sausage, and plenty of cheese.

Start by preparing the eggplants. Cut them in half lengthwise and scoop out the center, leaving about a ½ inch rim. This creates space for the tasty filling.

In a mixing bowl, combine the scooped-out eggplant flesh with Italian sausage, breadcrumbs, and your choice of cheese. Mix well so all the flavors blend together.

Fill each eggplant half with the mixture and top with extra cheese for that perfect melt. Bake them at 425°F (220°C) until the eggplant is tender and the cheese is bubbly.

Ingredients

• 2 medium eggplants
• 1 lb Italian sausage
• 1 cup breadcrumbs
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• Salt and pepper to taste
• Olive oil

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut eggplants in half and scoop out the centers.
3. In a bowl, mix scooped eggplant, sausage, breadcrumbs, and cheeses.
4. Fill eggplant halves with the mixture.
5. Top with extra cheese.
6. Bake for 25-30 minutes until tender.

4) Moroccan Lentil Stuffed Eggplant

Moroccan lentil stuffed eggplant is a delicious and healthy dish. It combines the flavors of spiced lentils and tender eggplant, making it satisfying and full of nutrients.

Start by roasting your eggplants until they are soft, which usually takes about 25-30 minutes at 400°F (200°C). While they cook, prepare the lentil filling. You can use green or brown lentils, cooked until tender.

Mix in spices like cumin, coriander, and paprika for a warm flavor. Adding onion and garlic enhances the taste even more. After the eggplants are roasted, fill them with your lentil mixture. You can top them with tahini for extra creaminess.

This dish is perfect as a main course or a side. It’s colorful and packed with protein and fiber.

Ingredients

• 3 medium-sized eggplants
• 1 cup lentils
• 1 small onion
• 1 red bell pepper
• 3 tbsp tomato paste
• 1 ½ tbsp maple syrup
• Olive oil
• Spices (cumin, coriander, paprika)
• Tahini (optional)

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and scoop out the centers.
3. Roast the eggplants cut-side down for 25-30 minutes.
4. Cook lentils according to package instructions.
5. Sauté onion and bell pepper, then add cooked lentils and spices.
6. Fill each eggplant half with the lentil mixture.
7. Drizzle with tahini if desired and serve.

5) Mexican Quinoa Stuffed Eggplant

To make Mexican quinoa stuffed eggplant, start by preheating your oven to 350°F (175°C). Cut two large eggplants in half lengthwise and scoop out the insides. This will create space for the tasty filling.

In a skillet, heat some oil and add chopped onions, bell peppers, and garlic. Sauté for about five minutes until the veggies are soft. Then, stir in cooked quinoa, black beans, corn, and Mexican spices like cumin and chili powder.

Fill each eggplant half with the quinoa mixture. Place the stuffed eggplants on a baking sheet and bake for about 20 minutes. This makes the eggplants tender while the filling gets warm.

You can top them with fresh cilantro, avocado slices, or a dollop of salsa right before serving. Enjoy a healthy, flavorful meal!

Ingredients:

• 2 large eggplants
• 1 cup cooked quinoa
• 1 can black beans, rinsed
• 1 cup corn (fresh or frozen)
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Optional toppings: cilantro, avocado, salsa

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Cut eggplants in half and scoop out the insides.
3. Heat oil in a skillet; sauté onions, bell peppers, and garlic.
4. Mix in quinoa, black beans, corn, and spices.
5. Fill eggplant halves with the mixture.
6. Bake for 20 minutes.
7. Add toppings and serve.

6) Greek Orzo-Stuffed Eggplant

Greek orzo-stuffed eggplant is a delicious twist on traditional stuffed vegetables. You will enjoy the combination of orzo pasta, fresh vegetables, and herbs that fills the tender eggplant halves.

To make this dish, start by roasting halved eggplants until they are soft. Meanwhile, cook the orzo in salted water. Once cooked, mix the orzo with sautéed onions, garlic, diced tomatoes, and your choice of herbs, such as parsley or basil.

Scoop out the insides of the roasted eggplants and mix the flesh with your orzo mixture. Fill each eggplant half with this flavorful filling. Top with a sprinkle of feta cheese for an extra touch of flavor.

Bake the stuffed eggplants in the oven at 375°F (190°C) for about 20 minutes. Serve warm and enjoy a delightful meal!

Ingredients

• 2 medium eggplants
• 1 cup orzo pasta
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/4 cup fresh parsley or basil
• 1/2 cup feta cheese
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Halve the eggplants and roast them until soft.
3. Cook the orzo in salted water until tender.
4. Sauté onions and garlic in olive oil until soft.
5. Combine orzo, sautéed onions, tomatoes, herbs, and eggplant flesh.
6. Fill the eggplant halves with the orzo mixture and top with feta.
7. Bake for 20 minutes and serve warm.

7) Thai Peanut Tofu Stuffed Eggplant

Thai Peanut Tofu Stuffed Eggplant is a delicious and healthy dish that you can easily make at home. The combination of flavors creates a wonderful meal.

Start by slicing eggplants in half and scooping out some of the flesh. This will make room for the filling.

For the filling, mix sautéed tofu, cooked eggplant, and a tasty peanut sauce. The peanut sauce gives it a unique flavor that complements the vegetables perfectly.

Once you fill the eggplants, bake them at 375°F (190°C) for about 20 minutes. This helps the flavors blend well and makes the eggplant tender.

Serve your stuffed eggplants hot. You can garnish them with chopped cilantro or green onions for added freshness. Enjoy this flavorful dish!

Ingredients:

• 2 medium eggplants
• 1 cup firm tofu (cubed)
• 1 cup peanut sauce
• 1/2 onion (diced)
• 2 cloves garlic (minced)
• Fresh cilantro or green onions (for garnish)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half and scoop out some flesh.
3. Sauté diced onion and minced garlic until soft.
4. Add cubed tofu and cook until golden.
5. Mix in peanut sauce and the scooped-out eggplant flesh.
6. Fill the eggplant halves with the tofu mixture.
7. Bake for 20 minutes.
8. Garnish with cilantro or green onions before serving.

8) Vegan Mushroom and Spinach Stuffed Eggplant

This tasty recipe combines mushrooms and spinach for a delicious filling. The creamy texture from vegan ricotta enhances the flavors and makes each bite satisfying.

Start by halving the eggplants and scooping out some flesh to create shells. Sauté chopped mushrooms and spinach in a pan until they’re tender. Mix in your favorite spices for added flavor.

Fill the eggplant shells with the mushroom and spinach mixture. Top them with marinara sauce or a sprinkle of nutritional yeast if you like.

Bake in the oven at 375°F (190°C) for about 25 to 30 minutes until the eggplants are soft and the filling is hot. Enjoy this healthy dish as a main course or a side!

Ingredients

• 2 medium eggplants
• 1 cup mushrooms, chopped
• 2 cups fresh spinach
• 1 cup vegan ricotta
• 1 cup marinara sauce
• Olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Halve the eggplants and scoop out some flesh.
3. Sauté mushrooms and spinach in olive oil until tender.
4. Mix in vegan ricotta, salt, and pepper.
5. Fill eggplant shells with the mixture.
6. Top with marinara sauce.
7. Bake for 25 to 30 minutes.

9) Balsamic Glazed Stuffed Eggplant with Goat Cheese

Balsamic glazed stuffed eggplant with goat cheese is a delicious dish that combines rich flavors. The eggplant is tender and absorbs the sweet and tangy notes of balsamic vinegar.

To start, you’ll need two eggplants, sliced lengthwise. This creates the perfect base for stuffing. You can season them with olive oil, salt, and pepper before baking.

For the stuffing, mix creamy goat cheese with toasted pine nuts and fresh herbs like basil. This adds a fresh taste and a nice crunch. Spoon the mixture into the eggplant halves generously.

Once stuffed, drizzle the eggplants with balsamic glaze. Bake them in a preheated oven at 400°F (200°C) for about 25-30 minutes. This allows the flavors to blend beautifully.

Your dish will be ready when the eggplant is tender and the cheese is slightly golden. It’s perfect as an appetizer or a vegetarian main dish.

Ingredients

• 2 eggplants
• 8 ounces goat cheese
• 1/2 cup pine nuts, toasted
• Fresh basil, chopped
• Olive oil
• Salt and pepper
• Balsamic glaze

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise.
3. Season with olive oil, salt, and pepper.
4. Mix goat cheese, pine nuts, and basil for stuffing.
5. Fill the eggplant halves with the mixture.
6. Drizzle with balsamic glaze.
7. Bake for 25-30 minutes until tender.

10) Couscous and Pine Nut Stuffed Eggplant

Couscous and pine nut stuffed eggplant is a delicious dish you can easily make for any meal. It combines the rich flavor of roasted eggplant with the warmth of couscous and the crunch of pine nuts.

To prepare, you start by halving the eggplants and roasting them until they’re tender. Then, you mix cooked couscous with toasted pine nuts, fresh herbs, and spices for added flavor. This mixture brings a lovely texture and taste to the dish.

Once your eggplant halves are ready, you fill them with the couscous blend. After arranging them in a baking dish, pour a little marinara sauce over the top for extra moisture. Bake until everything is heated through.

Ingredients

• 2 medium eggplants
• 1/2 cup uncooked couscous
• 4 tablespoons toasted pine nuts
• 2 tablespoons chopped fresh basil or parsley
• 1 1/2 cups marinara sauce
• Salt and pepper to taste
• 2 tablespoons olive oil or margarine

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve the eggplants and scoop out some flesh.
3. Cook couscous according to package instructions.
4. Mix couscous with pine nuts, herbs, salt, and pepper.
5. Fill eggplants with the couscous mixture.
6. Arrange in a baking dish and top with marinara sauce.
7. Drizzle with olive oil and cover with foil.
8. Bake for 25-30 minutes until everything is heated through.