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Stuffed Eggplant

This stuffed eggplant is a rich yet healthy comfort dish, featuring savory filling with fresh herbs, cheese, and a drizzle of bright sauce. Perfect for weeknights or dinner parties.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 large large globe eggplants (about 2 to 2.5 lbs total)
  • 4-5 tablespoons olive oil, divided
Filling Ingredients
  • 1 medium onion, finely diced
  • 3-4 cloves garlic, minced
  • 12 oz ground meat (beef, lamb, turkey, or plant-based crumble) Optional
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes (or passata)
  • 1 cup cooked rice or quinoa For texture and stretch
  • 1 teaspoon each ground cumin, smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon red pepper flakes Optional
  • 1/2 cup chopped fresh herbs (parsley and/or mint)
  • 1 each lemon zest from 1 lemon
  • 1 cup shredded mozzarella or provolone, plus 1/4 cup grated Parmesan (or feta)
  • 2 tablespoons pine nuts, lightly toasted Optional
  • 1/2 cup broth or water To keep things juicy
  • salt & pepper, to taste
Finishing Sauce
  • 1/2 cup Greek yogurt + 1 tablespoon lemon juice + pinch salt For lemony yogurt sauce
  • 3 tablespoons tahini + 1 tablespoon lemon juice + warm water to loosen + pinch salt For tahini drizzle

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Slice eggplants lengthwise. Score the flesh in a crosshatch, leaving a 1/2-inch border. Brush with 2 tablespoons olive oil, season with salt and pepper, and place cut-side down on a parchment-lined sheet.
  3. Roast for 20–25 minutes until tender and lightly browned.
Filling Preparation
  1. Let the eggplants cool for 5 minutes. Flip, then scoop most of the flesh into a bowl, leaving sturdy shells. Roughly chop the scooped flesh.
  2. In a large skillet over medium heat, heat 1–2 tablespoons olive oil.
  3. Sauté onion for 3–4 minutes until translucent. Add garlic and spices; cook for 30 seconds until fragrant.
  4. If using ground meat, add it and cook, breaking it up, until browned.
  5. Stir in chopped eggplant, tomato paste, crushed tomatoes, and broth. Simmer for 5–7 minutes until thick but saucy.
  6. Fold in cooked rice/quinoa, herbs, lemon zest, and pine nuts. Taste and adjust salt, pepper, and heat.
Assembly and Baking
  1. Arrange eggplant shells in a baking dish. Fill generously with the filling, then top with mozzarella and Parmesan (or feta).
  2. Return to the oven and bake for 12–15 minutes until cheese is melted and the edges are sizzling.
  3. For extra color, broil for 1–2 minutes—watch closely.
Serving
  1. Let rest for 5 minutes. Drizzle with lemony yogurt or tahini. Shower with extra herbs.
  2. Serve hot.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat covered with foil for 12–15 minutes. Freeze unbaked stuffed shells wrapped tightly for up to 2 months. Bake from frozen at 375°F (190°C) for 30–35 minutes.