This post may contain affiliate links learn more

Stuffed eggplant is a delicious and satisfying dish that brings together the hearty texture of eggplant with a flavorful filling of cheese, fresh basil, garlic, and spices. This Mediterranean-inspired recipe is both comforting and nutritious, perfect for a family dinner or a weekend meal when you want to impress your guests. The blend of gooey cheese and aromatic herbs gives the dish a rich, savory flavor, while the roasted eggplant adds a melt-in-your-mouth texture.

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Servings:

Ingredients:

2 large eggplants (aubergines), halved lengthwise

3 tablespoons olive oil, divided
1 medium onion, finely chopped
3 garlic cloves, minced

1 cup (150g) cherry tomatoes, halved
1/2 cup (100g) cooked quinoa or couscous (optional for added texture)
1/4 cup fresh basil leaves, chopped

1/4 cup parsley, chopped
1 teaspoon dried oregano
Salt and pepper, to taste

1/2 teaspoon chili flakes (optional, for a bit of heat)
1/2 cup (50g) grated Parmesan cheese
1 cup (100g) mozzarella cheese, shredded

1/4 cup (60g) ricotta or feta cheese (optional for extra creaminess)
1/4 cup breadcrumbs (optional for added crunch)

Directions:

1. Prepare the Eggplant:

Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh using a spoon, leaving about 1/4 inch of the flesh inside the skin to create a boat-like shell. Dice the scooped-out eggplant flesh and set it aside. Brush the hollowed eggplant halves with 2 tablespoons of olive oil, season with salt and pepper, and place them cut-side up on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the eggplant is soft and slightly golden.

2. Prepare the Filling:

While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced eggplant flesh, cherry tomatoes, and dried oregano. Cook for 7-10 minutes, stirring occasionally, until the vegetables are tender and any excess moisture has evaporated.

3. Add Herbs and Cheese:

Once the vegetables are cooked, stir in the cooked quinoa or couscous (if using), chopped basil, parsley, and chili flakes. Season with salt and pepper to taste. Remove from heat and stir in the ricotta or feta cheese, half of the Parmesan, and half of the mozzarella.

4. Stuff the Eggplants:

Remove the roasted eggplant halves from the oven and carefully spoon the filling mixture into each one, pressing it down gently to fill the shells. Sprinkle the tops with the remaining Parmesan, mozzarella, and breadcrumbs if desired for extra crispiness.

5. Bake Until Golden:

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the tops are golden brown. For an extra golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

6. Garnish and Serve:

Remove from the oven and garnish with a few extra fresh basil leaves for a burst of color and flavor. Serve hot with a side salad, crusty bread, or roasted vegetables for a complete meal.

Serving Suggestions:

Mediterranean Feast: Serve alongside a simple Greek salad with cucumbers, tomatoes, and olives dressed in lemon and olive oil.

Grain Side: Pair with a side of warm couscous, quinoa, or bulgur for a filling and balanced meal.
Light Option: For a lighter option, serve with a fresh side of leafy greens, such as arugula or spinach, tossed in a lemon vinaigrette.
Appetizer: For a smaller portion, cut the stuffed eggplants into halves or quarters and serve as an appetizer or side dish at a dinner party.

Cooking Tips:

Choose Fresh Ingredients: Use fresh, high-quality basil and parsley for the best flavor. You can also substitute the basil with other herbs like thyme or oregano if preferred.
Customize the Filling: You can customize the filling by adding your favorite ingredients, such as mushrooms, bell peppers, or spinach. You can also switch out the quinoa for cooked rice or bulgur for a different texture.
Vegan Option: To make the recipe vegan, simply omit the cheese or replace it with a dairy-free cheese alternative. You can also add nutritional yeast for a cheesy flavor without dairy.

Cheese Substitutions: Ricotta or feta adds creaminess, but you can leave them out or use other cheeses like goat cheese or cream cheese for variation.
Make it Ahead: The stuffed eggplants can be prepared ahead of time and baked just before serving. Simply assemble the eggplants, cover, and refrigerate them for up to 24 hours before baking.

Nutritional Benefits:

Eggplant: Low in calories and high in fiber, eggplants are a good source of vitamins like B1 and B6, and minerals like manganese. They’re also rich in antioxidants, particularly nasunin, which is beneficial for brain health.

Tomatoes: Cherry tomatoes are a great source of vitamin C, potassium, and lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
Quinoa/Couscous: If you choose to add quinoa, you’re boosting the protein and fiber content of the dish. Quinoa is a complete protein, providing all nine essential amino acids, making this a well-rounded meal.
Cheese: Cheese contributes calcium and protein to the dish, making it more filling and nutritious. Opt for part-skim mozzarella and Parmesan to reduce the fat content if desired.

Dietary Information:

Vegetarian
Gluten-Free (if using gluten-free breadcrumbs or omitting)
Nut-Free

Low-Carb Option (omit quinoa/couscous)

Nutritional Facts (per serving, estimated):

Calories: 320 kcal
Protein: 14g

Fat: 22g
Carbohydrates: 20g
Fiber: 7g

Sugar: 7g
Sodium: 450mg

Storage Tips:

Refrigeration: Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

Freezing: You can freeze stuffed eggplants before baking. After stuffing, place the eggplant halves in a freezer-safe container and freeze for up to 2 months. When ready to eat, bake directly from frozen, adding an additional 10-15 minutes to the baking time.

Why You’ll Love This Recipe:

Delicious and Comforting: The combination of roasted eggplant, melted cheese, and fresh basil creates a mouthwatering, hearty dish that’s perfect for cozy meals.
Nutrient-Dense: With fiber-rich eggplants, protein from cheese, and nutritious quinoa, this dish is a balanced meal that satisfies both your hunger and nutritional needs.

Customizable: You can easily adapt this recipe to suit your taste preferences and dietary needs, from adding vegetables to swapping in vegan cheese alternatives.
Great for Entertaining: Stuffed eggplant is an impressive dish that’s ideal for serving at dinner parties, family gatherings, or a special weekend meal.

Conclusion:

This Savory Stuffed Eggplant with Cheese and Basil is the ultimate Mediterranean-inspired comfort food. With its rich, cheesy filling and the freshness of basil, this dish offers a delightful balance of flavors and textures. It’s simple to make but impressive enough to serve guests. Whether you’re looking for a healthy, meat-free option or just a delicious meal to satisfy your cravings, this stuffed eggplant recipe is sure to become a family favorite!

Try it out and experience how wholesome, flavorful, and easy this dish can be.

Savory Stuffed Eggplant with Cheese and Basil

Author: Olivia

Total Time: 0 hours

Print Recipe

Description

Instructions