Best 3 Savory Stuffed Eggplant Recipes

# Eggplants: Versatile Vegetables Stuffed with Endless Possibilities

Eggplants, also known as aubergines, are incredibly versatile vegetables that can be prepared in a myriad of ways. Their unique texture and mild flavor make them an ideal base for stuffing. This article presents a collection of savory stuffed eggplant recipes that highlight the diverse culinary possibilities of this vegetable. From classic Mediterranean dishes to modern vegetarian creations, each recipe offers a unique taste experience.

## 1. Classic Stuffed Eggplant: A Mediterranean Delight

This traditional stuffed eggplant recipe captures the essence of Mediterranean cuisine. Eggplant halves are filled with a flavorful mixture of ground beef, rice, tomatoes, onions, and aromatic spices. The dish is then baked until the eggplant is tender and the filling is perfectly cooked.

## 2. Vegetarian Stuffed Eggplant: A Hearty and Healthy Option

For those seeking a meatless alternative, this vegetarian stuffed eggplant recipe is a delightful choice. A combination of quinoa, black beans, corn, and roasted vegetables is used to create a hearty and protein-packed filling. The stuffed eggplants are then baked until golden brown, resulting in a colorful and nutritious dish.

## 3. Middle Eastern Stuffed Eggplant: A Burst of Exotic Flavors

This Middle Eastern stuffed eggplant recipe introduces a unique blend of spices and ingredients. Eggplant halves are filled with a mixture of minced lamb, rice, pine nuts, and a variety of aromatic spices. The dish is then baked until the eggplant is tender and the filling is infused with rich flavors.

## 4. Italian Stuffed Eggplant: A Culinary Journey to Italy

Inspired by the culinary traditions of Italy, this stuffed eggplant recipe features a delectable filling of ricotta cheese, mozzarella cheese, spinach, and sun-dried tomatoes. The stuffed eggplants are then baked until the cheese is melted and bubbly, creating a harmonious blend of flavors and textures.

## 5. Greek Stuffed Eggplant: A Taste of the Mediterranean

This Greek stuffed eggplant recipe captures the essence of Greek cuisine. Eggplant halves are filled with a mixture of ground beef, rice, tomatoes, onions, and a blend of traditional Greek spices. The dish is then baked until the eggplant is tender and the filling is perfectly cooked, resulting in a flavorful and satisfying meal.

## 6. Moroccan Stuffed Eggplant: A Symphony of Sweet and Savory

This Moroccan stuffed eggplant recipe combines sweet and savory flavors in a harmonious balance. Eggplant halves are filled with a mixture of ground beef, almonds, raisins, and a variety of Moroccan spices. The dish is then baked until the eggplant is tender and the filling is infused with a delightful blend of flavors.

Let's cook with our recipes!

MAMA CHIARELLO'S STUFFED EGGPLANT

Mama Chiarello's Stuffed Eggplant image

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

1 large eggplant
3 tablespoons extra-virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
½ pound ground beef
1 onion, diced small
1 red bell pepper, diced small
3 cloves garlic, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves
1 ¼ cups grated Pecorino Romano cheese
½ cup Progresso® plain Panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

Heat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g

MOM'S STUFFED EGGPLANT

Mom's Stuffed Eggplant image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Steps:

Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

VEGETABLE-STUFFED EGGPLANT

Vegetable-Stuffed Eggplant image

A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small eggplant
1 medium ear sweet corn, husk removed
1 small onion, finely chopped
1 small tomato, chopped
1 garlic clove, minced
4-1/2 teaspoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/2 cup water
1/3 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob., In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish. , Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. ,

Nutrition Facts : Calories 259 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 728mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 9g protein.

Tips:

Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles or blemishes.
Prepare the eggplant properly: To prevent the eggplant from becoming bitter, salt it and let it rest for 30 minutes before cooking. This will draw out the excess moisture and bitterness.
Cook the eggplant thoroughly: Eggplant can be cooked in a variety of ways, but it is important to cook it thoroughly to ensure that it is safe to eat. This means cooking it until it is soft and tender.
Use a variety of fillings: There are endless possibilities when it comes to fillings for stuffed eggplant. Get creative and use your favorite ingredients, such as ground beef, lamb, chicken, vegetables, rice, and cheese.
Serve the stuffed eggplant with your favorite sauce: Stuffed eggplant can be served with a variety of sauces, such as tomato sauce, béchamel sauce, or yogurt sauce.

Conclusion:

Stuffed eggplant is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover eggplant and it is also a healthy and affordable meal. With so many different ways to prepare it, there is sure to be a stuffed eggplant recipe that everyone will enjoy.