Vegetable Stuffed Eggplant
Vegetable Stuffed Eggplant Recipe is a healthy, and easy vegetarian dish featuring tender roasted eggplants filled with a flavorful combination of fresh tomatoes, garlic, onions, and herbs. The eggplants are roasted until perfectly soft and creamy, while the savory vegetable filling creates a satisfying meal packed with Mediterranean-inspired flavors.
This easy stuffed aubergine recipe is simple to prepare and makes a perfect vegetarian main course, light lunch, or flavorful side dish to serve alongside your favorite protein. It is a great way to enjoy fresh vegetables and create a wholesome, meatless meal that everyone will love.
You can serve this roasted stuffed eggplant with your favorite protein, grains, or a fresh salad for a complete and delicious meal.
If you love eggplant recipes, be sure to try my Eggplant Casserole and Chicken and Eggplant Stew for more delicious ways to enjoy this versatile vegetable.
Yield: Makes 8 stuffed eggplants
- 8 baby aubergines
- fresh mint, chopped
- 2 ripe tomatoes, diced
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano leaves
- olive oil
- salt and pepper to taste
Preheat the oven to 400°F.
Wash the aubergines, pat them dry, and peel them in stripes while keeping the stems intact.
Make a lengthwise slit in each eggplant, cutting almost all the way through to the stem without separating the halves.
Generously brush the eggplants with olive oil, then season with salt and pepper. Arrange them on a baking tray.
Roast in the preheated oven for about 35 minutes, or until the eggplants are tender and lightly browned.
Pepare the stuffing while the aubergines are roasting. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and sauté until tender and lightly golden. Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato and oregano, then season with salt and pepper. Simmer uncovered for about 10 minutes, or until the excess liquid has evaporated and the mixture has thickened. Remove from heat and set aside.
Fill the aubergines evenly with the prepared stuffing and arrange them in a baking dish. Drizzle with olive oil.
Bake uncovered at 375°F for 20–25 minutes, or until the eggplants are tender and the filling is heated through. Transfer to a serving dish, garnish with fresh mint, and serve.
Note: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you want to share this recipe, please simply link back to this post for the recipe. Thanks!
Recipes You Might Like
Easy and tasty. Thanks!