Vegetarian Stuffed Eggplant Aubergine
Elevate your plant-based cooking with this vibrant and hearty Vegetarian Stuffed Eggplant Aubergine recipe, a feast for both the eyes and the palate! Perfect for a wholesome weeknight dinner or an elegant dinner party, this dish features tender roasted eggplant halves filled with a colorful medley of sautéed vegetables like zucchini, red bell pepper, and cherry tomatoes, all infused with aromatic spices like cumin and oregano. Quinoa or rice adds a satisfying, protein-packed base, while a golden topping of mozzarella or vegan cheese and breadcrumbs adds irresistible texture and flavor. Ready in just an hour, this recipe highlights the versatility of eggplants and pairs beautifully with a crisp salad or crusty bread. Whether you're a seasoned vegetarian or simply exploring meatless meals, these stuffed eggplants are sure to impress.
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Recipe Information
Ingredients
- 2 pieces large eggplants (aubergines)
- 2 tablespoons olive oil
- 1 piece yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa or rice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated mozzarella cheese or vegan cheese
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise. Using a spoon, scoop out the flesh to create a cavity, leaving about a 1/2-inch thick shell. Dice the scooped-out flesh and set aside.
Brush the inside of the eggplants with 1 tablespoon of the olive oil. Place them cut side down on the prepared baking sheet and bake for 20 minutes, or until they start to soften. Remove from oven and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper, zucchini, cherry tomatoes, and the reserved diced eggplant flesh to the skillet. Cook for 5-7 minutes or until vegetables are tender.
Stir in the cooked quinoa or rice, along with the parsley, oregano, cumin, salt, and black pepper. Mix well to combine and cook for another 2 minutes.
Flip the baked eggplant halves cut side up and evenly fill each with the vegetable mixture.
Sprinkle the tops with grated mozzarella cheese (or vegan alternative) and breadcrumbs.
Return the filled eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese has melted and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1112 mg | 24% | |
*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.
