Stuffed Eggplant Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Stuffed Eggplant: A Delicious and Satisfying Recipe

Eggplant, also known as aubergine, is a versatile vegetable that can be prepared in countless ways. One of the most popular and satisfying methods is stuffing it. This recipe provides a delicious and relatively simple way to prepare stuffed eggplant, perfect for a weeknight dinner or a special occasion.

Ingredients You'll Need

To make this mouthwatering stuffed eggplant recipe, you'll need the following ingredients:

• 1 large eggplant (about 1 pound): Choose a firm, glossy eggplant with no bruises. The size will dictate the amount of filling you'll need.
• 1 tablespoon olive oil: A healthy fat that adds flavor and helps with browning.
• 1/2 cup chopped onion: Adds sweetness and depth of flavor.
• 2 cloves garlic, minced: Garlic is essential for a rich flavor profile.
• 1 cup cooked quinoa: Provides a hearty base for the stuffing, you can substitute with rice.
• 1/2 cup chopped tomatoes: Fresh or canned, adds acidity and juiciness.
• 1/2 cup grated carrots: Adds sweetness and nutrition.
• 1/4 cup chopped fresh parsley: Adds freshness and brightness.
• 1/4 cup chopped fresh mint: (Optional) A refreshing addition.
• 1/4 teaspoon ground cumin: Adds warmth and earthiness.
• Salt and pepper to taste: Seasoning is key!

Step-by-Step Instructions

Follow these simple steps to prepare your delicious stuffed eggplant:

Step 1: Prepare the Eggplant

1. Preheat your oven to 375°F (190°C).
2. Wash the eggplant and cut it in half lengthwise.
3. Using a spoon, carefully scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh and set aside.

Step 2: Sauté the Vegetables

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Prepare the Filling

1. Add the chopped eggplant flesh, cooked quinoa, tomatoes, carrots, parsley, mint (if using), and cumin to the skillet.
2. Season generously with salt and pepper.
3. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 4: Stuff and Bake

1. Spoon the filling into the eggplant halves.
2. Place the stuffed eggplants in a baking dish.
3. Add about 1/2 cup of water to the bottom of the baking dish to prevent the eggplant from drying out.
4. Bake for 30-40 minutes, or until the eggplant is tender and the filling is heated through.

Step 5: Serve and Enjoy!

Let the stuffed eggplant cool slightly before serving. This dish is delicious on its own or served with a side salad.

Tips and Variations

• For a richer flavor: Add a tablespoon of tomato paste to the filling.
• Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
• Vegetarian/Vegan option: This recipe is naturally vegetarian. Ensure your quinoa is cooked without any animal products for a vegan option.
• Make it ahead: You can prepare the filling ahead of time and store it in the refrigerator. Stuff the eggplants just before baking.

This stuffed eggplant recipe is a guaranteed crowd-pleaser. The combination of tender eggplant and flavorful filling makes it a hearty and satisfying meal. Enjoy!