Name: Stuffed Eggplant: An Incredible Ultimate Recipe for 5
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 medium-sized eggplants; 1 cup cooked quinoa or rice; 1 cup diced tomatoes (fresh or canned); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup spinach, chopped; ½ cup shredded mozzarella cheese (optional); ¼ cup grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon red pepper flakes (optional); Salt and pepper, to taste; Fresh parsley or basil for garnish

Stuffed Eggplant: An Incredible Ultimate Recipe for 5

Why You’ll Love This Recipe

Healthy & Filling: This dish combines the goodness of quinoa or rice with the richness of eggplant and a variety of fresh vegetables.
Simple & Flavorful: With easy-to-find ingredients and herbs like oregano and basil, it’s packed with Mediterranean flavors.
Vegetarian Delight: It’s a satisfying vegetarian meal, and with optional cheese, it can be made either richer or lighter according to your preference.
Customizable: You can swap quinoa for rice or add your favorite veggies, making it easy to adapt to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium-sized eggplants
1 cup cooked quinoa or rice
1 cup diced tomatoes (fresh or canned)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup spinach, chopped
½ cup shredded mozzarella cheese (optional)
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley or basil for garnish

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplants: Cut the eggplants in half lengthwise and scoop out the flesh, leaving about ½ inch of the shell intact. Set the flesh aside for the filling.
Brush with Olive Oil: Place the eggplant halves cut-side up on a baking sheet. Brush them lightly with olive oil and sprinkle with salt and pepper.
Roast the Eggplant: Roast the eggplant shells in the preheated oven for about 20 minutes, or until tender.
Cook the Filling: While the eggplant shells are roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onions and garlic, sautéing until translucent, about 3-4 minutes.
Add Tomato and Eggplant Flesh: Stir in the diced tomatoes and reserved eggplant flesh. Cook for an additional 5 minutes until everything is well combined.
Add Additional Ingredients: Mix in the cooked quinoa or rice, spinach, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 2-3 minutes until the spinach has wilted.
Cheese it Up: If using mozzarella cheese, fold it into the filling until melted and well-combined. Season the mixture with salt and pepper to taste.
Stuff the Eggplant: Remove the roasted eggplant halves from the oven. Carefully fill each half with the prepared filling, pressing down gently to pack it in.
Top with Parmesan: Sprinkle grated Parmesan cheese over the top of each stuffed eggplant.
Bake: Return the stuffed eggplants to the oven and bake for another 15-20 minutes, or until the tops are golden and bubbling.
Garnish: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley or basil before serving.

Servings and Timing

Servings: 5 servings
Prep time: 10 minutes
Cook time: 55 minutes (20 minutes for roasting the eggplant, 35 minutes for baking)
Total time: 1 hour 5 minutes

Variations

Add More Veggies: Add other vegetables like zucchini, bell peppers, or mushrooms to the filling for more texture and flavor.
Add Meat: If you want to make this dish heartier, you can add ground turkey, chicken, or beef to the filling.
Make it Vegan: Omit the cheese or use a vegan mozzarella alternative for a vegan-friendly version.
Spicy Kick: Add extra red pepper flakes or some diced jalapeños to the filling for an extra spicy kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.

FAQs

Can I use a different type of cheese?

Yes! You can use any cheese you prefer, such as goat cheese, feta, or a sharp cheddar, for a different flavor.

Can I make the filling ahead of time?

Yes! You can prepare the filling a day in advance and store it in the fridge until you’re ready to stuff the eggplant shells and bake.

Can I use brown rice instead of quinoa?

Absolutely! Brown rice works just as well in this recipe if you prefer it over quinoa.

Can I stuff the eggplant and bake it later?

Yes, you can stuff the eggplants ahead of time and refrigerate them for up to a day before baking.

How do I prevent the eggplant from being too bitter?

Salting the eggplant before cooking it can help draw out some of the bitterness. Simply sprinkle the cut sides with salt and let it sit for about 10 minutes before scooping out the flesh.

Conclusion

Stuffed eggplant is an incredibly versatile and satisfying dish, and this recipe combines a healthy mix of quinoa or rice with fresh vegetables and herbs. With an optional cheese topping and a sprinkle of Parmesan, it’s a well-balanced meal that’s perfect for any day of the week. Whether you’re cooking for a family or a special occasion, this stuffed eggplant recipe is sure to impress!