Stuffed Eggplant (Aubergine)

READY IN: 40mins
Top Review by Chef Joey Z.

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.

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.

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