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How to Make Easy Stuffed Eggplant (Vegetarian and Non-vegetarian)

Updated on October 13, 2017
Diana Grant profile image

I'm a food lover, cooking family meals for over 50 years. Before qualifying as a lawyer, I worked in my family's restaurant & helped run it.

Crispy, Aromatic Baked Stuffed 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 makes a complete, delicious vegetarian meal; or it can be used as a starter or accompaniment to another dish, such as meat.

Crispy, aromatic, Baked Stuffed Aubergine - Delicious!

Crispy, aromatic Baked Stuffed Aubergine
Crispy, aromatic Baked Stuffed Aubergine | Source

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

Equipment

  • Medium Saucepan
  • Cheese Grater
  • Tablespoon
  • Kitchen Knife
  • Chopping Board
  • Baking Dish

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Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 2 people

Ingredients

  • 2 Small or 1 Large Eggplant(s)
  • 2 Tomatoes (Medium or Large) or 1 Tin of Chopped Tomatoes
  • 1 Small Courgette (optional)
  • 1 Onion
  • 1 or 2 cloves of garlic
  • 2 ozs. 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 - 2 Tablespoons of breadcrumbs
  • NB: Accurate quantities are not particularly important, and you can vary the ingredients according to taste or availability

Preparation of the Eggplant and Stuffing

Eggplant or Aubergine slice in half and sprinkled with salt
Eggplant or Aubergine slice in half and sprinkled with salt | Source
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 | Source

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).
  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, then with a knife, dig out most of the flesh trying not to the skin, add the flesh to the saucepan, and place the empty skins into a baking dish which should be put 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 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.

Stuffed Eggplant Sprinkled With Breadcrumbs And Grated Cheese

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 | Source
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 | Source

This egg plant 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.

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How to Make Melanzane Alla Parmigiana

How to Make Imam Bayildi

Comments - How did you get on in the quiz? What did you think about this recipe? Don't be shy!

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    • profile image

      Justis 2 years ago

      Wait, I cannot fathom it being so stwrtghiforraad.

    • aesta1 profile image

      Mary Norton 2 years ago from Ontario, Canada

      I have eggplant now in my fridge so I will try this. Might just faint with pleasure.

    • Pawpawwrites profile image

      Jim 3 years ago from Kansas

      Perfect timing. We have some eggplant in the garden that needs to be picked right now.

    • esmonaco profile image

      Eugene Samuel Monaco 3 years ago from Lakewood New York

      Thanks for this recipe, I do love eggplant, and there are so many different ways to make it. This looks delicious :)

    • Diana Grant profile image
      Author

      Diana Grant 4 years ago from London

      I rather like the texture and smell of aubergine, and the color is wonderful. The only drawback, as I see it, is that when you fry it, which is how I first tried it when I lived in Africa, it absorbs masses of cooking oil, much more than most foods.

    • Thelma Alberts profile image

      Thelma Alberts 4 years ago from Germany

      Yummy recipe. I love aubergine in many ways of cooking. I have not tried stuffed aubergine but I´ll try this next time. Thanks for sharing and for following me. Have a lovely day!

    • Chef dePaprika profile image

      Chef dePaprika 5 years ago from Munich, Germany

      thank you too Diana ;)

    • Diana Grant profile image
      Author

      Diana Grant 5 years ago from London

      Chef de Paprika: I looked at your aubergine recipe, and it looks fantastic - gorgonzola cheese is a nice touch! I have an aubergine and some gorgonzola at home already, so I might try it today - thanks

    • profile image

      Chef dePaprika 5 years ago

      lovely recipe, the mix of cheese and eggplants is devine.

      I tried a modified verion of yours, you can check this out:

      http://chefdepaprika.com/2012/07/stuffed-aubergine...

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      Well, I had to look up the word courgette, but now I know it's a zucchini and I'm good to go. :) Thanks for sharing your eggplant recipe. Although I must switch out the cow milk product, that won't be difficult.

    • rjsadowski profile image

      rjsadowski 5 years ago

      What a great recipe. I will add it to my list of recipes to try.

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      Your recipe for eggplant looks delicious. As for the quiz, I didn't take it :)

    • jawwadsaif profile image

      jawwadsaif 5 years ago

      Thanks for explaining each and every step. Wonderful.. Thanks for sharing