Stuffed Baby Eggplant
Elevate your dinner table with the irresistible flavors of stuffed baby eggplant—an elegant yet comforting dish that's as beautiful as it is delicious. This recipe transforms tender baby eggplants into edible boats brimming with a savory stuffing made from sautéed onion, garlic, and their own scooped-out flesh, enriched with breadcrumbs, Parmesan cheese, and a fragrant blend of parsley, oregano, cumin, and paprika. Roasted to perfection alongside juicy cherry tomatoes and a splash of vegetable stock, these golden-topped delights are moist, flavorful, and bursting with rustic Mediterranean charm. Perfect as a side dish, appetizer, or vegetarian main course, this recipe is an impressive yet approachable way to savor the versatility of eggplants. Ready in under an hour, it's a culinary gem that's sure to impress both weeknight diners and dinner party guests alike!
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Recipe Information
Ingredients
- 8 pieces baby eggplants
- 3 tablespoons olive oil
- 1 small, finely diced onion
- 2 minced garlic cloves
- 0.5 cup breadcrumbs
- 0.25 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon, dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup, halved cherry tomatoes
- 0.25 cup water or vegetable stock
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 tablespoon of olive oil.
Wash the baby eggplants and slice them in half lengthwise. Use a small spoon to carefully scoop out the flesh, leaving about a 1/4-inch shell. Reserve the scooped-out flesh and set the shells aside.
Finely chop the reserved eggplant flesh and set it aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped eggplant flesh to the skillet and cook for 5–6 minutes until tender. Stir in the breadcrumbs, grated Parmesan cheese, chopped parsley, dried oregano, ground cumin, paprika, salt, and black pepper. Mix well to combine.
Remove the skillet from heat and allow the mixture to cool slightly. Spoon the stuffing mixture into the hollowed-out eggplant shells, packing it down gently.
Arrange the stuffed eggplants in the prepared baking dish. Scatter the halved cherry tomatoes around the eggplants.
Pour the water or vegetable stock into the bottom of the baking dish to keep the eggplants moist while they bake.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the tops are golden and the eggplants are tender.
Serve hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 41.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
