Description
This delicious Stuffed Eggplant Recipe combines tender roasted eggplant shells filled with a savory mixture of vegetables, grains, and optional meat, topped with gooey cheese and baked to perfection. A satisfying and comforting Mediterranean-inspired dish!
Ingredients
Eggplant:
- 2 medium eggplants
Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa or rice
- ½ pound ground beef, lamb, or turkey (optional, for non-vegetarian)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the eggplants: Slice the eggplants in half lengthwise, scoop out the flesh, leaving a border. Chop the scooped-out flesh.
- Bake the eggplant shells: Brush with olive oil, season, and bake cut side up for 15 minutes.
- Make the filling: Sauté onion, garlic, bell pepper, and eggplant flesh. Add tomatoes, meat (optional), seasonings, and cooked quinoa or rice.
- Fill the eggplants: Spoon the filling into the shells. Top with cheeses.
- Bake: Bake for 20 minutes until cheese melts.
- Garnish and serve: Garnish with parsley before serving.
Notes
- For a vegan version, skip the meat and cheese or use plant-based alternatives.
- These can be prepped ahead and baked when ready.
- Serve with a simple green salad or crusty bread.
