Description
A delicious and healthy Mediterranean-inspired stuffed eggplant recipe featuring roasted eggplant shells filled with a savory mixture of sautéed onions, garlic, ground meat or vegetarian alternatives, tomatoes, quinoa or rice, and fresh herbs, topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
Eggplant and Roasting
- 2 medium eggplants
- Extra olive oil for brushing
Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 pound ground beef or ground turkey (optional for non-vegetarian version)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup cooked quinoa or rice
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare Eggplants: Preheat the oven to 400°F (200°C). Slice each eggplant in half lengthwise and carefully scoop out the flesh, leaving about a 1/2-inch-thick shell. Chop the scooped-out flesh and set it aside. Brush the eggplant shells with olive oil and arrange them cut side up on a baking sheet. Roast for 15–20 minutes until just tender.
- Sauté the Filling: While the eggplant shells roast, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sauté for another minute. If using ground meat, add it now and cook until browned and fully cooked. Then add the chopped eggplant flesh, diced tomatoes, cooked quinoa or rice, parsley, oregano, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and is heated through.
- Stuff and Bake: Remove the roasted eggplant shells from the oven and spoon the prepared filling evenly into each shell. Sprinkle the tops with shredded mozzarella and grated Parmesan cheese. Return the stuffed eggplants to the oven and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the stuffed eggplants from the oven and garnish with extra chopped parsley. Serve warm as a satisfying main course.
Notes
- For a fully vegetarian version, omit the ground meat or substitute it with cooked lentils or finely chopped mushrooms.
- You can prepare the filling ahead of time and stuff the eggplants just before the final baking step.
- Quinoa adds extra protein and texture; feel free to use cooked rice or couscous as alternatives.
- Adjust seasoning to your taste, and try adding other herbs like basil or thyme for variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
