Stuffed eggplant is a delicious, easy, and versatile meal that will make you fall in love with this delicious vegetable.
You can make it with tender oven-roasted eggplants topped with your favorite filling – we show you four. This one’s a healthy recipe, you can serve it as a main or side dish and it’s excellent for a cozy family dinner.
![Stuffed Eggplant - The Plant Based School (1) Stuffed Eggplant - The Plant Based School (1)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Stuffed-eggplant-1.jpg)
Table of Contents
- Stuffed eggplant video
- Ingredients
- Instructions
- Variations
- Serving suggestions
- Questions
- More eggplant recipes
- Stuffed Eggplant Recipe
When developing this stuffed eggplant recipe, we wanted to make something to cook as an easy everyday dinner without compromising taste.
We also wanted to make a modern and healthy recipe, without the heavy meat stuffing of traditional stuffed vegetables, one for a modern family, able to feed flexitarians, vegetarians, and vegans alike.
And so we started with the base, made with perfectly roasted eggplant halves seasoned with heart-healthy olive oil, salt, and pepper. Minimal effort, maximum taste!
For the filling, we decided to give you four delicious options:
- Melted mozzarella + roasted cherry tomatoes + basil pesto: for the flexitarian who is slowly transitioning to an increasingly plant-based diet. It honestly tastes like pizza, and it’s totally kids friendly.
- Yogurt tahini sauce + couscous salad + tahini drizzle: this is a Mediterranean feast on one plate, and we can’t recommend it enough. It’s creamy, tender, crunchy, refreshing, and one of our favorite meals.
- Vegan basil pesto + cherry tomatoes + tahini sauce: for the vegan looking for something nourishing, tasty, and fresh.
- Avocado spread + cherry tomatoes + crispy roasted chickpeas: for anyone that wants to experience flavor and texture perfection.
You can make everything in about 1 hour while the eggplants roast. Or you can prep most components beforehand, then build and warm up the stuffed eggplants in 10 minutes, just before dinner.
![Stuffed Eggplant - The Plant Based School (2) Stuffed Eggplant - The Plant Based School (2)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/04/Couscous-salad-14.jpg)
Stuffed eggplant video
Ingredients
![Stuffed Eggplant - The Plant Based School (3) Stuffed Eggplant - The Plant Based School (3)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/04/Eggplant-boats-ingredients.jpg)
Eggplants
Use medium size globe eggplants or Italian eggplants, the ones with dark-purple peel.
Olive oil, salt, pepper, and thyme
To season the eggplants before roasting them.
Cherry tomatoes
You can use any small tomatoes, such as cherry, plum, and date tomatoes. We chop them up, season them with olive oil, salt, garlic, pepper, and basil, then roast them on top of the eggplant for a few minutes.
Mozzarella cheese
To add that melty, cheesy feel. Use pre-grated mozzarella made for pizza or a whole one you can shred yourself.
If you are vegan, you can replace it with a vegan mozzarella or other vegan cheese that melts. Alternatively, choose one of the other vegan stuffings in the variations chapter below.
Basil pesto
You can use store-bought or make our quick, healthy, delicious basil pesto at home. Drizzle on top of the stuffed eggplant before serving.
Other ingredients
You can garnish with toasted pine nuts, fresh basil leaves, and freshly ground black pepper.
![Stuffed Eggplant - The Plant Based School (4) Stuffed Eggplant - The Plant Based School (4)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Stuffed-eggplant-20.jpg)
Instructions
1. Roast the eggplants
Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper. Wash and dry the eggplants andcut them in half lengthwise.
Score the fleshof the eggplant with thetip of a knife, and season withextra virgin olive oil, salt, pepper, and thyme, rubbing the condiments between the cuts.
![Stuffed Eggplant - The Plant Based School (5) Stuffed Eggplant - The Plant Based School (5)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/06/Roasted-Eggplant-28.jpg)
Arrange on the baking sheet;cut side down. Bake at 430°F or 220°C for40 to 50 minutes until thoroughly cookedand tender.
To check for doneness, pierce them with a fork; it should slide in easily.
Tip: you can also roast eggplants in an air-fryer for half the time. To do so, cut and season them as above, then air fry them for12 minutes at 360°For 180°C cut side up, flip around, and air fry for another 8 to 10 minutes, until brown, a little char, and tender inside.
![Stuffed Eggplant - The Plant Based School (6) Stuffed Eggplant - The Plant Based School (6)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/06/Roasted-eggplant-37-1.jpg)
2. Make Tomato Mix
Chop the cherry tomatoes and add them to a bowl with crushed garlic, chopped basil, salt, pepper, and a drizzle of extra virgin olive oil. Mix well and set aside while the eggplants roast.
![Stuffed Eggplant - The Plant Based School (7) Stuffed Eggplant - The Plant Based School (7)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Stuffed-eggplant-11.jpg)
3. Top and melt
Add shredded mozzarella cheese to the roasted eggplants, then add the tomato mix and some more mozzarella.
![Stuffed Eggplant - The Plant Based School (8) Stuffed Eggplant - The Plant Based School (8)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Stuffed-eggplant-13.jpg)
Return to the oven and broil for 5 to 10 minutes until the tomatoes get soft and the mozzarella melts.
Arrange on a serving platter and drizzle with basil pesto. Optionally garnish with toasted pine nuts, fresh black pepper, and extra basil leaves.
![Stuffed Eggplant - The Plant Based School (9) Stuffed Eggplant - The Plant Based School (9)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Stuffed-eggplant-19.jpg)
Variations
1. Mediterranean stuffed eggplant
![Stuffed Eggplant - The Plant Based School (10) Stuffed Eggplant - The Plant Based School (10)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/04/Couscous-salad-14.jpg)
Spread a generous amount of tahini yogurt sauce on the roasted eggplants. Top with a few tablespoons of couscous salad, then drizzle with tahini sauce.
You can sprinkle with toasted slivered almonds and a pinch of sumac or other spices like cinnamon, paprika, and cumin.
You can substitute rice salad and farro salad for couscous salad.
2. Pesto & Tomatoes
![Stuffed Eggplant - The Plant Based School (11) Stuffed Eggplant - The Plant Based School (11)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Stuffed-eggplant-21.jpg)
Spread a generous layer of basil pesto on the roasted eggplants, including between the cuts.
Top with chopped tomatoes mixed with olive oil, salt, pepper, basil, minced garlic, drizzle with tahini sauce, and garnish with fresh basil or mint leaves.
3. Avocado, Chickpeas, and Tomatoes
![Stuffed Eggplant - The Plant Based School (12) Stuffed Eggplant - The Plant Based School (12)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2022/07/Air-fryer-chickpeas-12.jpg)
Spread a generous amount of avocado spread on the eggplant, add chopped tomatoes mixed with olive oil, salt, and pepper, top with roasted chickpeas or air-fried chickpeas, and sprinkle with parsley or fresh coriander.
Tip: you can bake the roasted chickpeas with the eggplants on the side on the same baking tray.
Serving suggestions
We generally serve roasted stuffed eggplants for dinner with:
- Pita bread (flour, instant dry yeast, sugar, olive oil, etc.)
- Easy side salad (lettuce, celery, cherry tomatoes, red onion, olive oil, etc.)
- Hummus (chickpeas, cumin, garlic, tahini, lemon juice, parsley, olive oil, etc.)
- Naan bread (flour, sugar, instant dry yeast, garlic, olive oil, parsley, etc.)
- No knead focaccia (rosemary, flour, sugar, water, instant dry yeast, sea salt, etc.)
- Naan Bread
- Side Salad
- Focaccia
- Hummus
Questions
Do you eat the skin of stuffed eggplants?
You can eat the skin of stuffed eggplant if you want. It’s full of nutrients and fiber. However, if you prefer, you can just eat the eggplant flesh and the stuffing.
Do you need to purge the eggplant to remove bitterness?
No, there’s no need to purge the eggplant with salt or soak it because modern eggplants are engineered not to be bitter. Purgin eggplant is an old practice that is, in most cases, unnecessary.
Make ahead & storage
Make ahead: you make the pesto beforehand, the tomato mixture up to a day in advance, and you can roast the eggplants up to 2 days in advance. Then put the dish together right before dinner, warm the eggplants, and in just over 10 minutes, you can have a delicious dinner.
Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days, then reheat in the oven, microwave, or air-fryer before eating.
Freezer: we don’t recommend freezing this recipe.
More eggplant recipes
If you love cooking with this versatile vegetable, check out our selection of favorite eggplant recipes:
- Sautéed eggplant (tomatoes, eggplant, olive oil, basil, red pepper flakes, etc.)
- Eggplant dip (roasted eggplant, tahini, lemon juice, parsley, cumin, etc.)
- Roasted eggplant (parsley, garlic, red wine vinegar, olive oil, eggplant, etc.)
- Eggplant parmigiana (canned tomatoes, garlic, basil, parmesan cheese or vegan cheese, etc.)
- Breaded eggplant (chickpea flour, breadcrumbs, eggplant, parmesan or vegan cheese, etc.)
- Or get more ideas with our best 35 eggplant recipes, including dinners, lunches, and snacks.
- Roasted Eggplant
- Sautéed Eggplant
- Eggplant Parmigiana
- Breaded Eggplant
Stuffed Eggplant
By: Nico Pallotta
5 from 4 votes
Stuffed eggplant is a delicious, easy, and versatile meal that will make you fall in love with this delicious vegetable.
You can make it with tender oven-roasted eggplants topped with your favorite filling – we show you four. This one's a healthy recipe, you can serve it as a main or side dish and it's excellent for a cozy family dinner.
Prep Time: 5 minutes mins
Cook Time: 45 minutes mins
Total Time: 50 minutes mins
Servings: 4 people
Course: Main Course, Side dish
Cuisine: American Italian
Pin Print
Ingredients
FOR ROASTING THE EGGPLANT
- 2 medium eggplants
- 1 tablespoon extra virgin olive oil
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ teaspoon thyme fresh or dry
FOR THE STUFFING
- 2 cups mozzarella or non-dairy cheese, shredded
- 3 cups cherry tomatoes quartered
- ½ tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 fresh basil leaves
- 4 tablespoons basil pesto
- 1 tablespoon toasted pine nuts optional
Instructions
ROAST THE EGGPLANT
Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper. Wash and dry 2 medium eggplants and cut them in half lengthwise.
Score the flesh of the eggplant with the tip of a knife, and season with olive oil, salt, pepper, and thyme, rubbing the condiments between the cuts.
Arrange on the baking sheet; cut side down. Bake at 430°F or 220°C for 40 to 50 minutes until thoroughly cooked and tender or air fry for 20 minutes turning around once.
To check for doneness, pierce them with a fork; it should slide in easily.
MAKE TOMATOES MIX
Chop 3 cups cherry tomatoes and add them to a bowl with 1 clove garlic (crushed) ½ teaspoon salt, ¼ teaspoon black pepper, 15 fresh basil leaves, and ½ tablespoon extra virgin olive oil. Mix well and set aside.
TOP AND MELT
Add shredded mozzarella to the roasted eggplants, then add the tomato mix and some more mozzarella.
Return to the oven and broil for 5 to 10 minutes until the tomatoes get soft and the mozzarella melts.
Arrange on a serving platter and drizzle with basil pesto. Optionally garnish with toasted pine nuts, fresh black pepper, and extra basil leaves.
Video
Stuffed Eggplant: a veggie-packed dinner idea
Notes
Nutrition information is an estimate for 1/2 stuffed eggplant.
VARIATIONS
Check out our variations chapter for more stuffed eggplant ideas.
MAKE AHEAD & STORAGE
Make ahead: you make the pesto beforehand, the tomato mixture up to a day in advance, and you can roast the eggplants up to 2 days in advance. Then put the dish together right before dinner, warm the eggplants, and in just over 10 minutes, you can have a delicious dinner.
Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days, then reheat in the oven, microwave, or air-fryer before eating.
Freezer: we don’t recommend freezing this recipe.
Nutrition
Calories: 310kcal, Carbohydrates: 21g, Protein: 17g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 33mg, Potassium: 829mg, Dietary Fiber: 8g, Sugar: 12g, Vitamin A: 1487IU, Vitamin B6: 0.3mg, Vitamin C: 32mg, Vitamin E: 2mg, Vitamin K: 32µg, Calcium: 350mg, Folate: 72µg, Iron: 2mg, Manganese: 1mg, Magnesium: 57mg, Zinc: 2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.
You might also like the following:
- 40 easy dinners
- 65 Plant-Based Italian Recipes
- 40 Best Vegetable Sides
- 40 Italian Vegetarian Dishes
Categorized as:
Mains, Recipes, Sides
![Stuffed Eggplant - The Plant Based School (31) Stuffed Eggplant - The Plant Based School (31)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/09/Nico-and-Louise-PBS.jpg)
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
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