Stuffed Eggplant

    Their shape and size make eggplants perfect for stuffing and baking. Check out these recipe ideas for filling suggestions.

    12 Recipes

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    Global Cuisine

     
    91 reviews
     
    1hour

    A twist on eggplant parmigiana!

    Recipe by: MARGARITADEE

     
    86 reviews
     
    50min

    These delicious healthy eggplants are stuffed with vegetables and feta cheese and baked in the oven. You can reduce the quantity of breadcrumbs if you like a moister dish.

    Recipe by: LIOTAKI

     
    23 reviews
     
    1hour15min

    A simple stuffed eggplant dish flavoured with cinnamon. You will find this all over Greece and Turkey. Delicious!

    Recipe by: MRSFORROW

     
    59 reviews
     
    40min

    Stuffed eggplant makes a warming and satisfying main dish. Mushrooms and cheese make this recipe particularly hearty.

    Recipe by: MONTANACOOK

     
    28 reviews
     
    1hour40min

    A great way to use and serve lamb mince is in hollowed out eggplant halves with feta and spices. Serve with a green salad.

    Recipe by: C Laughlin

     
    40 reviews
     
    1hour

    Eggplant halves are stuffed with a zesty filling, and topped with tomato slices and Gruyere cheese. Is great with eggplant fresh from the garden.

    Recipe by: Michael Banks

     
    1 review
     
    50min

    This rustic dish using beef mince is easy to make and perfect to serve with a salad. The skinned fresh tomatoes can be replaced with tinned ones if you are pressed for time.

    Recipe by: Annakm

     
    5 reviews
     
    55min

    These easy stuffed eggplants are filled with fried beef and vegetables; you can use whatever you like but in this recipe I have used onion, zucchini and tomato.

    Recipe by: Brigitte

     
    147 reviews
     
    1hour15min

    Prawns and basil make a delicious stuffing for baked eggplant. Serve as a healthy but filling main dish accompanied by risoni and a green salad.

    Recipe by: TRUCKERDOO

     
    176 reviews
     
    1hour15min

    Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for its size. Serve with a green salad.

    Recipe by: Tanya Belt

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