Vegetarian Stuffed Eggplant

Recipe by Prose

These are nutritious and absolutely delicious. They are a bit time-consuming to make, but they freeze quite nicely.

Top Review by Suse40

I probably did not simmer the eggplant enough at first, as it was still tough after scooping, filling and baking. I baked an extra 30 mins to cook the shell more. The filling was delicious and a nice change from marinara-based sauces. I did add a few red pepper flakes and a touch of fresh basil to kick up the flavor. Also added a few tiny grape tomatoes that I had on hand. I wish I had a sprinkle of feta cheese to add to it as well. As suggested, I made two whole eggplants, and put one in the freezer for later this winter!

Ingredients Nutrition


  1. Simmer eggplant halves face down in a little water about 10 minutes until soft.
  2. Cool and scoop out pulp leaving 1/2 inch shell.
  3. Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
  4. Spoon mixture into shells. At this point, they can be wrapped and frozen for later, or bake at 350 degrees F about 20 minutes. Serve with plain yogurt, if desired.

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