Welcome to this comforting, savory recipe that transforms humble eggplants into a delightful stuffed dish. The combination of tender roasted eggplant, creamy mashed potatoes, rich cheese, and vibrant pesto sauce makes this meal an irresistible treat for any occasion. The layers of flavor from the roasted vegetables, fragrant herbs, and melted cheese are complemented by the creamy, herby pesto, creating a balanced and satisfying dish. Whether you’re looking for a hearty vegetarian main or a side dish to accompany your meal, this stuffed eggplant with potato, cheese, and pesto sauce will become a family favorite!
Cooking Time
Preparation Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Ingredients
For the Stuffed Eggplants:
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3 medium eggplants
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1.5 liters (6 cups) water
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1 tbsp salt (for soaking)
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3 eggs
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150 ml (2/3 cup) milk
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Salt and black pepper, to taste
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3 tbsp olive oil
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30 minutes baking at 180°C (360°F)
For the Potato Filling:
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700 g (1.5 lbs) potatoes, peeled and diced
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2 bay leaves
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Salt, to taste
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1 red onion, finely chopped
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1 tbsp plant-based oil
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40 g (2 tbsp) butter
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50 ml (3 ½ tbsp) milk
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1 cup (240 ml) Pesto Verde sauce
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1 cup cheese, grated (mozzarella or cheddar)
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½ cup cherry tomatoes, halved
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Fresh dill, for garnish
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Green onions, chopped, for garnish
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Fresh parsley, for garnish
Step-by-Step Cooking Directions
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Prepare the Eggplants:
Start by slicing the eggplants lengthwise into halves. Scoop out the middle flesh, leaving about ½ inch of the skin and flesh intact. This creates a hollow space for the filling. Place the eggplant halves in salted water (1 tbsp salt in 1.5 liters of water) for 10 minutes to remove bitterness. After soaking, pat them dry with paper towels. -
Boil the Potatoes:
In a large pot, add the diced potatoes and cover with water. Add the bay leaves and salt, then bring to a boil. Cook for 15–20 minutes until the potatoes are fork-tender. Drain the water and mash the potatoes until smooth. Set aside. -
Prepare the Filling:
While the potatoes cook, heat the plant-based oil in a frying pan over medium heat. Add the chopped red onion and sauté for 3–4 minutes until soft and translucent. Stir in the butter and 50 ml milk, cooking for another 1–2 minutes until everything is well combined. Add the sautéed onion mixture to the mashed potatoes and season with salt and pepper to taste. -
Prepare the Egg Filling:
In a separate bowl, whisk together the eggs and 150 ml milk until smooth. Season with salt and black pepper. -
Assemble the Stuffed Eggplants:
Preheat your oven to 180°C (360°F). Drizzle olive oil over the eggplant halves and season them with salt and pepper. Fill each eggplant shell with the mashed potato mixture, pressing down gently. -
Add Pesto & Cheese:
Spoon about 2 tbsp of Pesto Verde sauce over the mashed potato mixture in each eggplant half. Top with grated cheese, spreading it evenly to cover the filling. Place the stuffed eggplant halves on a baking sheet lined with parchment paper. -
Bake the Stuffed Eggplants:
Bake the eggplants in the preheated oven for 25–30 minutes, or until the cheese is melted and golden. -
Garnish & Serve:
While the eggplants are baking, prepare the toppings. Halve the cherry tomatoes and chop the fresh herbs (dill, parsley, and green onions). After baking, remove the eggplants from the oven and top with the fresh herbs and tomatoes. -
Serve:
Serve the stuffed eggplants hot with a drizzle of extra pesto sauce or as an accompaniment to a light salad. Enjoy the crispy, cheesy exterior and the soft, savory potato filling inside!
Nutritional Information (per serving; 4 servings)
Calories: 350 kcal
Protein: 10 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 7 g
Sugar: 5 g
Sodium: 800 mg
The Origins and Popularity of the Recipe
Eggplants have been a staple in Mediterranean cooking for centuries, often stuffed with meats, rice, or vegetables. This dish draws inspiration from traditional Middle Eastern and Mediterranean recipes, where eggplants are prized for their ability to absorb rich, aromatic flavors. By adding a creamy, cheesy potato filling and a vibrant pesto sauce, this recipe elevates the humble eggplant into a hearty and satisfying main dish. Its growing popularity in vegetarian and plant-based cooking makes it a great alternative to meat-heavy meals.
Reasons Why You’ll Love the Recipe
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Comforting & Hearty: The soft, creamy filling contrasts perfectly with the tender roasted eggplant.
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Flavorful: The richness of the pesto and melted cheese adds a burst of flavor.
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Healthy: Packed with vegetables, this dish is full of fiber, vitamins, and antioxidants.
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Versatile: Great as a main dish, side, or even for meal prep.
Health Benefits
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Eggplants: High in antioxidants, particularly nasunin, which protects brain health and reduces inflammation.
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Potatoes: Rich in potassium, fiber, and B vitamins, potatoes provide energy and support digestive health.
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Cheese: Provides calcium and protein, important for bone health and muscle function.
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Pesto: Olive oil and garlic in pesto offer heart-healthy benefits, reducing inflammation and supporting immune function.
Serving Suggestions
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Side Salad: Serve with a light green salad of arugula, cherry tomatoes, and lemon vinaigrette.
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Garlic Bread: Complement the dish with crusty garlic bread for a hearty meal.
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Wine Pairing: A medium-bodied white wine like Chardonnay or Sauvignon Blanc works well with the richness of the eggplant and cheese.
Common Mistakes to Avoid
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Not Draining the Eggplant Properly: Ensure you pat the eggplants dry after soaking to prevent excess moisture, which can make them soggy.
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Overcooking the Potatoes: Be sure to boil the potatoes until just tender to avoid a mushy filling.
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Skipping the Pre-Baking: Roasting the eggplants first helps them soften and enhances the flavor, so don’t skip this step.
Pairing Recommendations
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Beer: A light, crisp pilsner or pale ale balances the richness of the cheese and potatoes.
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Non-Alcoholic: Sparkling water with a slice of lemon or cucumber-infused water enhances the freshness of the dish.
Cooking Tips
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Make-Ahead Option: Assemble the stuffed eggplants ahead of time, cover, and refrigerate. Bake when ready to serve.
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Customize the Filling: Add other vegetables like spinach, mushrooms, or bell peppers to the potato filling for extra flavor and nutrition.
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Vegan Version: Use dairy-free cheese and plant-based butter for a vegan version of this dish.
Similar Recipes to Try
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Eggplant Parmesan: A classic Italian dish made with layers of eggplant, marinara sauce, and cheese.
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Stuffed Zucchini Boats: Hollowed zucchini filled with a similar cheesy mixture.
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Greek Moussaka: A hearty casserole with layers of eggplant, spiced meat, and béchamel sauce.
Variations to Try
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Spicy Version: Add red pepper flakes or jalapeños to the filling for a spicy kick.
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Meat Lovers: Replace some of the potato filling with ground meat like lamb or beef.
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Herb Variations: Add basil, oregano, or thyme to the filling for more depth of flavor.
Ingredient Spotlight
Pesto
Pesto, often made with fresh basil, olive oil, garlic, and Parmesan cheese, is an incredibly versatile condiment. It’s packed with antioxidants and healthy fats from olive oil, making it a heart-healthy addition to any dish.
Conclusion
This Stuffed Eggplant with Potato, Cheese, and Pesto Sauce is an indulgent yet healthy dish, packed with rich flavors and satisfying textures. Whether enjoyed as a hearty main course or paired with a refreshing side salad, it’s a dish that will satisfy your cravings and leave you feeling nourished. With a perfect balance of creamy cheese, fresh vegetables, and aromatic herbs, it’s a meal that everyone will enjoy.
FAQ
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Can I make this dish ahead of time?
Yes, you can assemble the stuffed eggplants a day ahead and bake them when ready to serve. -
Can I use a different type of cheese?
Yes, feta, goat cheese, or ricotta work well as alternatives. -
Can I bake the eggplants instead of roasting them first?
Yes, but roasting gives the eggplants a deeper flavor and better texture. -
Is this recipe vegan-friendly?
Yes, simply use vegan cheese and plant-based butter for a vegan version. -
Can I freeze the stuffed eggplants?
Yes, freeze the assembled rolls before baking. Thaw and bake as usual. -
What can I substitute for sun-dried tomatoes?
You can use roasted red peppers for a similar texture and flavor. -
How can I make this dish spicier?
Add red pepper flakes or chopped fresh chili peppers to the filling. -
Can I add meat to this recipe?
Yes, you can add ground beef, lamb, or sausage to the filling for a meatier version. -
How can I make this dish gluten-free?
Use gluten-free breadcrumbs or skip the breadcrumbs entirely. -
What are the best sides to serve with this dish?
A simple green salad or roasted vegetables complement the rich flavors of the stuffed eggplant.