Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 large globe eggplants 2 tablespoons olive oil 1 small onion, finely diced 3 garlic cloves, minced; 0.5 pound ground beef or lamb 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste; 0.5 cup cooked rice; 0.25 cup chopped parsley; 0.25 cup crumbled feta cheese (optional); 0.5 cup tomato sauce

Stuffed Eggplant is the kind of comforting dish that delivers both flavor and beauty. With tender roasted eggplants overflowing with a savory mix of ground meat, herbs, and vegetables, each bite is a balance of creamy and bold. Whether you’re making a weeknight dinner or hosting guests, this recipe brings a Mediterranean warmth that always impresses.

The stuffing options are endlessly versatile—you can keep it classic with spiced ground beef and rice, or swap in lentils or mushrooms for a vegetarian spin. It’s a hearty, wholesome dish that also happens to look gorgeous on the plate. This is one of those meals that feels like home, no matter how you serve it.

What Kind of Eggplant Should I Use?

For this recipe, globe eggplants or Italian eggplants work best. They’re sturdy enough to hold a good amount of filling without collapsing and roast up with a creamy texture. If you spot smaller varieties like Japanese eggplant, those are better suited for grilling or sautéing than stuffing.

Ingredients for the Stuffed Eggplant

2 large globe eggplants
2 tablespoons olive oil
1 small onion, finely diced
3 garlic cloves, minced
1/2 pound ground beef or lamb
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup cooked rice
1/4 cup chopped parsley
1/4 cup crumbled feta cheese (optional)
1/2 cup tomato sauce

How To Make the Stuffed Eggplant

Step 1: Prep the Eggplants

Slice the eggplants in half lengthwise. Score the flesh with a knife, being careful not to cut through the skin. Scoop out the centers, chop them up, and set aside. Brush the eggplant shells with olive oil and roast at 400°F for 25 minutes until tender.

Step 2: Sauté the Filling

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more. Add ground beef or lamb, breaking it apart as it browns. Mix in chopped eggplant flesh, cumin, smoked paprika, salt, and pepper.

Step 3: Mix and Fill

Once the meat is browned and the eggplant pieces are soft, stir in cooked rice and parsley. Add feta if using. Spoon the filling into the roasted eggplant halves.

Step 4: Bake with Sauce

Pour tomato sauce into a baking dish and place the stuffed eggplants on top. Bake at 375°F for 15-20 minutes, until everything is hot and bubbly.

Serving and Storing Stuffed Eggplant

These stuffed eggplants are perfect served with a crisp salad or a side of couscous. They hold up well for leftovers, too. Store them in an airtight container in the fridge for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F until heated through.

Frequently Asked Questions

How do I make this vegetarian?

Swap the ground meat for cooked lentils, mushrooms, or a mix of both. Keep the seasonings the same for that savory flavor punch.

Can I freeze stuffed eggplants?

Yes! Let them cool completely, then wrap each in foil and store in a freezer-safe container. Thaw overnight and reheat in the oven.

What can I use instead of rice?

Quinoa, bulgur, or even couscous work well. Just be sure it’s pre-cooked before mixing it into the filling.

Do I need to salt the eggplant first?

It’s not essential for this recipe, but if you find eggplant bitter, salting and letting it sit for 30 minutes can help draw out some of that bitterness.

Can I make this ahead?

Absolutely! Prepare the filling and roast the eggplants a day ahead. Assemble and bake when ready to serve.

Want More Savory Dinner Ideas?

If you enjoyed these hearty stuffed eggplants, try these other savory dinner stars:

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime.

And when you make it, let me know how it went! Did you add pine nuts? Try a vegan version? Maybe a drizzle of tahini on top?

Drop your twist in the comments. I’m always excited to see your take! You can also explore more of my daily creations on Pinterest at Nina Dishes.

Stuffed Eggplant

Author: Nina Klatten
Total Time: 60 minutes
Yield: 4 servings

Print Recipe

Description

Stuffed Eggplant brings all the savory, cozy vibes of Mediterranean comfort food. With tender roasted eggplant halves filled to the brim with spiced ground meat, veggies, herbs, and a hint of creamy cheese, this dish is both nourishing and delicious. Serve it for a relaxed family dinner or impress guests with its colorful, hearty presentation.

Instructions

1. Slice the eggplants in half lengthwise. Score the flesh with a knife, being careful not to cut through the skin. Scoop out the centers, chop them up, and set aside. Brush the eggplant shells with olive oil and roast at 400°F for 25 minutes until tender.

2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more. Add ground beef or lamb, breaking it apart as it browns. Mix in chopped eggplant flesh, cumin, smoked paprika, salt, and pepper.

3. Once the meat is browned and the eggplant pieces are soft, stir in cooked rice and parsley. Add feta if using. Spoon the filling into the roasted eggplant halves.

4. Pour tomato sauce into a baking dish and place the stuffed eggplants on top. Bake at 375°F for 15-20 minutes, until everything is hot and bubbly.