Stuffed Eggplant (Aubergine)

Total Time
Prep 20 mins
Cook 20 mins

Ingredients Nutrition


  1. Cut eggplant in half length-wise.
  2. Carefully scoop out flesh leaving ½-inch on bottom and sides.
  3. Chop up flesh and place into a colander in sink; toss with ¼ C salt.
  4. Top with a heavy bowl or pot and let stand for 30 minutes.
  5. After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
  6. Heat large skillet or pot; add oil.
  7. Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
  8. Add peppers, eggplant, zucchini, and mushrooms.
  9. Cook 5-10 minutes over medium heat.
  10. Drain mixture.
  11. Add bread crumbs and cheesel mix thoroughly.
  12. Fill each eggplant half with mixture.
  13. OPTIONAL: Top with additional grated cheese.
  14. Bake at 350° for 25 minutes.


Most Helpful

For some reason the eggplant shell didn't cook. I think next time I do this I will bake the shell separately and then add the filling and cook it the rest of the way. Otherwise the filling was really delicious.

Chef Joey Z. June 30, 2008

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