Skip to main content
Updated:
Original:

How to Make Easy Stuffed Eggplant (Aubergine)

I used to work in my family's restaurant and helped run it. I love good food, and I've cooked family meals for over 60 years.

Crispy, aromatic, baked stuffed aubergine—smells divine and tastes delicious!

Crispy, aromatic, baked stuffed aubergine—smells divine and tastes delicious!

Baked Stuffed Eggplant or Aubergine: An Incredibly Versatile Dish

Eggplant is also known as aubergine. I created this recipe by combining the techniques used for an Italian dish called Melanzane alla Parmigiana and a Turkish dish called Imam Bayildi (which, roughly translated, means "the Imam fainted with pleasure!"). It is nourishing and filling, and it makes a complete, delicious vegetarian meal. It can also be used as a starter or accompaniment to another dish, such as meat.

At the bottom of this page I have added two YouTube videos, one about how to cook Melanzane alla Parmigiana and the other about how to cook Imam Bayildi.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

Serves 2 people

Ingredients

  • 2 small or 1 large eggplant(s)
  • 2 tomatoes (medium or large) or 1 tin of chopped tomatoes instead
  • 1 small courgette (optional)
  • 1 onion
  • 1 or 2 cloves of garlic
  • 2 ounces grated cheddar cheese
  • pinch of salt
  • mixed herbs or chopped marjoram or coriander leaves
  • 1 clove
  • fresh or crushed chilli or chilli powder to taste
  • 1 to 2 tablespoons of breadcrumbs
  • 2 tablespoons of water

Note: Accurate quantities are not particularly important, and you can vary the ingredients according to taste or availability.

Equipment

  • Medium saucepan
  • Cheese grater
  • Tablespoon
  • Kitchen knife
  • Chopping board
  • Baking dish

Instructions

  1. Cut the eggplant in half lengthways. Make criss-cross cuts into the eggplant flesh, taking care not to pierce the skin.
  2. Sprinkle the exposed eggplant flesh with salt and leave for up to 30 minutes (to draw out the bitter juice). If you are in a hurry or feeling lazy, you can skip this step—I often don't bother with it.
  3. Meanwhile, peel the onion and chop into fairly small pieces. Fry the onion gently in a saucepan with 1 tablespoon of olive oil until translucent and golden.
  4. Add finely chopped garlic.
  5. Rinse the eggplant in water, squeezing to remove the bitter juice if you have previously salted it. With a knife, dig out most of the flesh, trying not to pierce the skin, and add just the flesh to the saucepan. Place the empty skins into a baking dish and sprinkle a teaspoonful of water on them to prevent them drying out, and then place the dish in the oven on Gas marked 7 for about 5 minutes.
  6. Add chopped courgette to the saucepan (optional).
  7. Chop the tomatoes into small pieces and add them to the onions, together with a tablespoonful of water, and add salt and the other flavorings; continue cooking for about five minutes until the mixture is soft.
  8. Remove the partially cooked skins from the oven and fill them with the mixture from the saucepan.
  9. Pour a tablespoonful of water over the top and in the dish.
  10. Spread breadcrumbs over the top and cover with grated cheese.
  11. Bake the stuffed eggplant in the oven for about 20 minutes until lightly browned on top.

Photo Guide

Eggplant or aubergine sliced in half and sprinkled with salt.

Eggplant or aubergine sliced in half and sprinkled with salt.

On Left: Onion, eggplant, courgette and tomatoes frying in a pan On Right: Eggplant or aubergine skins stuffed with fried onion, eggplant, courgette and tomatoes.

On Left: Onion, eggplant, courgette and tomatoes frying in a pan On Right: Eggplant or aubergine skins stuffed with fried onion, eggplant, courgette and tomatoes.

Stuffed eggplant sprinkled with breadcrumbs and grated cheese, ready to be baked for 20 minutes.

Stuffed eggplant sprinkled with breadcrumbs and grated cheese, ready to be baked for 20 minutes.

Read More From Delishably

Stuffed eggplant cooked and partially eaten, because I forgot to take a photo when it was first served up.

Stuffed eggplant cooked and partially eaten, because I forgot to take a photo when it was first served up.

Serving Notes

This eggplant or aubergine dish can be served hot, lukewarm or at room temperature. In the Mediterranean, lukewarm is fine, but then their weather is hot. Personally, I prefer it piping hot and straight from the oven.

It's nice served with rice.

You Can Rate This Aubergine Recipe Here

Take This Poll: What's Your Attitude on Food Waste?

Foodie Quiz: How Well Do You Know Your Food?

For each question, choose the best answer. The answer key is below.

  1. What family does eggplant belong to?
    • Solanum
    • Compositae
  2. Which of these is NOT another name for eggplant?
    • Aubergine
    • Brinjal
    • Papaya
  3. Which of these plants is in the same family as eggplant?
    • Deadly nightshade
    • Courgette
  4. And which of these plants is also in the same family as eggplant?
    • Pumpkin
    • Tomato
  5. Does eggplant turn brown when cut open and exposed to the air?
    • Yes
    • No
  6. How can you get rid of the bitter flavour in eggplant?
    • Sprinkle it with sugar and let it stand for 10 minutes
    • Sprinkle it with salt and let it stand for 30 minutes
  7. Are the seeds inside eggplant safe to eat?
    • Yes
    • No
  8. Is England warm enough to grow grape vines naturally out of doors?
    • Yes
    • No

Answer Key

  1. Solanum
  2. Papaya
  3. Deadly nightshade
  4. Tomato
  5. Yes
  6. Sprinkle it with salt and let it stand for 30 minutes
  7. Yes
  8. No

Interpreting Your Score

If you got between 0 and 2 correct answers: You scored #% - Have you ever seen or eaten an eggplant?

If you got between 3 and 4 correct answers: You scored #% - Could do better

If you got between 5 and 6 correct answers: You scored #% in this eggplant quiz - eggselent

If you got 7 correct answers: You scored #% - what a botanist you've turned out to be

If you got 8 correct answers: You scored #% - nearly as good as me!

Related Articles