18 Delicious Stuffed Eggplant Recipes Gourmet

Mmm, there’s something utterly irresistible about stuffed eggplant—its tender flesh cradling a world of flavors, from hearty meats to vibrant veggies. Whether you’re craving a quick weeknight dinner or a show-stopping dish for your next gathering, these 18 gourmet recipes promise to transform the humble eggplant into a culinary masterpiece. Ready to dive into a world of delicious possibilities? Let’s get stuffing!

Mediterranean Stuffed Eggplant with Lamb and Pine Nuts

Let me tell you about this Mediterranean stuffed eggplant that’s going to blow your mind. It’s packed with savory lamb and crunchy pine nuts, making it a perfect dish for a cozy dinner.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb ground lamb
  • 1/2 cup pine nuts
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh parsley
• For the topping:
  • 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Brush the shells with olive oil and sprinkle with salt. Place them on a baking sheet, cut side up.
3. Bake the eggplant shells for 20 minutes until they start to soften. Tip: This step ensures they’re tender enough to eat but firm enough to hold the filling.
4. While the eggplants bake, heat a large skillet over medium heat. Add the ground lamb and cook until browned, about 5 minutes.
5. Add the pine nuts, onion, garlic, cumin, cinnamon, and black pepper to the skillet. Cook for another 5 minutes until the onions are soft and the pine nuts are lightly toasted. Tip: Toasting the pine nuts brings out their nutty flavor.
6. Remove the skillet from heat and stir in the chopped parsley.
7. Fill the baked eggplant shells with the lamb mixture and top with crumbled feta cheese.
8. Bake for another 15 minutes until the cheese is slightly melted and golden. Tip: For a crispier top, broil for the last 2 minutes.

After baking, the eggplant will be tender, and the filling rich and aromatic. Serve it with a side of warm pita bread or over a bed of greens for a lighter option.

Cheesy Stuffed Eggplant Parmesan

You’re going to love this twist on a classic. Cheesy Stuffed Eggplant Parmesan is all about gooey cheese, savory sauce, and tender eggplant. It’s comfort food that feels a bit fancy.

Ingredients

• For the eggplant: 2 large eggplants, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 2 eggs, 1 tbsp olive oil
• For the stuffing: 1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup chopped fresh basil, 1 tsp garlic powder
• For the sauce: 2 cups marinara sauce, 1/2 cup shredded mozzarella cheese for topping

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border to create shells.
3. Brush the eggplant shells with olive oil and bake for 10 minutes to soften.
4. While the eggplant bakes, mix the breadcrumbs and Parmesan cheese in a shallow dish. Beat the eggs in another dish.
5. Dip the scooped-out eggplant pieces in the egg, then coat with the breadcrumb mixture. Place on the baking sheet and bake for 15 minutes until golden.
6. In a bowl, combine ricotta, mozzarella, basil, and garlic powder for the stuffing.
7. Fill the eggplant shells with the cheese mixture, top with marinara sauce, and sprinkle with mozzarella.
8. Bake for 25 minutes until the cheese is bubbly and golden.

Just imagine cutting into that crispy top to find a creamy, cheesy center. Serve it with a side of garlic bread to soak up all that saucy goodness.

Spicy Thai Stuffed Eggplant with Coconut Milk

Now, imagine biting into a dish that’s a perfect blend of spicy, creamy, and utterly satisfying. That’s what you get with this Spicy Thai Stuffed Eggplant with Coconut Milk. It’s a flavor-packed meal that’ll transport you straight to the streets of Bangkok.

Ingredients

• For the stuffing:
  • 2 large eggplants, halved lengthwise
  • 1 tbsp vegetable oil
  • 1 lb ground chicken
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tsp sugar
• For the sauce:
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp lime juice
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F. Scoop out the center of each eggplant half, leaving a 1/2-inch border, and chop the scooped-out flesh.
2. Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken and cook until no longer pink, about 5 minutes.
3. Stir in the red curry paste, fish sauce, and sugar. Add the chopped eggplant flesh and cook for another 3 minutes.
4. Fill each eggplant half with the chicken mixture. Place them on a baking sheet and bake for 25 minutes, or until the eggplants are tender.
5. While the eggplants bake, combine the coconut milk and lime juice in a small saucepan. Simmer over low heat for 5 minutes, then stir in the basil.
6. Pour the coconut sauce over the baked eggplants before serving.

With its creamy coconut sauce and spicy, savory filling, this dish is a textural dream. Try serving it over a bed of jasmine rice to soak up all that delicious sauce.

Vegetarian Quinoa Stuffed Eggplant

Ready to dive into a dish that’s as nutritious as it is delicious? You’re going to love this Vegetarian Quinoa Stuffed Eggplant—it’s packed with flavor and super easy to make.

Ingredients

• For the eggplant:
  • 2 medium eggplants
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup cooked quinoa
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped parsley
  • 1 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border. Brush the insides with olive oil and sprinkle with salt.
3. Place the eggplant halves on a baking sheet, cut side up, and bake for 20 minutes until slightly softened.
4. While the eggplants bake, mix the cooked quinoa, diced tomatoes, parsley, lemon juice, cumin, paprika, and black pepper in a bowl. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
5. Remove the eggplants from the oven and fill each half with the quinoa mixture. Top with shredded mozzarella.
6. Bake for another 15 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes.
7. Let the stuffed eggplants cool for 5 minutes before serving. Tip: They’re easier to handle when slightly cooled.

Zesty and satisfying, these stuffed eggplants have a perfect balance of creamy and crunchy textures. Serve them with a side of fresh salad for a complete meal, or enjoy as a hearty snack.

Greek Style Stuffed Eggplant with Feta and Olives

Just imagine slicing into a tender eggplant, its center brimming with a savory mix of feta and olives, all baked to perfection. This Greek-style stuffed eggplant is not only a feast for the eyes but a hearty, flavorful dish that brings a taste of the Mediterranean right to your table.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise. Scoop out the center, leaving a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces.
3. Brush the eggplant shells with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Place them on a baking sheet, cut side up.
4. In a bowl, mix the chopped eggplant flesh, feta cheese, olives, parsley, 1 tbsp olive oil, and black pepper.
5. Stuff the eggplant shells with the mixture. Press down lightly to pack the stuffing.
6. Bake for 35-40 minutes, until the eggplant is tender and the top is golden brown.
7. Let cool for 5 minutes before serving. Tip: For extra flavor, drizzle with a little more olive oil before serving.

Golden and bubbling straight from the oven, these stuffed eggplants offer a delightful contrast between the creamy feta and the briny olives. Serve them with a side of crusty bread to soak up all the delicious juices, or atop a bed of greens for a lighter meal.

Stuffed Eggplant with Ground Turkey and Mozzarella

Got a hankering for something hearty yet healthy? This stuffed eggplant with ground turkey and mozzarella is a game-changer. It’s packed with flavor, easy to make, and sure to impress.

Ingredients

• For the eggplant:
  • 2 medium eggplants
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb ground turkey
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise. Scoop out the center, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
3. Brush the eggplant halves with olive oil and sprinkle with salt. Place them on a baking sheet, cut side up, and bake for 20 minutes until slightly tender.
4. While the eggplants bake, heat a large skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is no longer pink, about 5 minutes.
5. Stir in the chopped eggplant flesh, oregano, black pepper, and marinara sauce. Cook for another 5 minutes.
6. Remove the eggplants from the oven. Fill each half with the turkey mixture, then top with mozzarella cheese.
7. Bake for another 15 minutes, or until the cheese is bubbly and golden.

Craving a twist? Serve these stuffed eggplants over a bed of quinoa for an extra protein punch. The creamy mozzarella and savory turkey filling pair perfectly with the tender eggplant, making every bite a delight.

Indian Spiced Stuffed Eggplant with Chickpeas

Wow, if you’re looking for a dish that’s packed with flavor and brings a little adventure to your dinner table, this Indian Spiced Stuffed Eggplant with Chickpeas is a must-try. It’s hearty, flavorful, and just the right amount of spicy to keep things interesting.

Ingredients

• For the eggplant: 2 medium eggplants, 1 tbsp olive oil, 1/2 tsp salt
• For the stuffing: 1 cup cooked chickpeas, 1/2 cup diced onion, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, 1/4 cup chopped cilantro, 1 tbsp lemon juice
• For the garnish: 2 tbsp chopped cilantro, 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Brush the shells with olive oil and sprinkle with salt. Tip: Save the scooped-out eggplant for the stuffing to reduce waste.
3. Bake the eggplant shells for 15 minutes until slightly tender.
4. While the shells bake, heat olive oil in a pan over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
5. Add the scooped-out eggplant, chickpeas, cumin, coriander, turmeric, and chili powder to the pan. Cook for another 5 minutes, stirring occasionally. Tip: If the mixture seems dry, add a splash of water to help the spices blend.
6. Remove from heat and stir in cilantro and lemon juice.
7. Stuff the baked eggplant shells with the chickpea mixture and return to the oven for 10 minutes.
8. Garnish with additional cilantro and lemon juice before serving. Tip: Serve with a side of yogurt to balance the spices.

Craving something with a bit of texture and a burst of flavors? This dish delivers with the tender eggplant and the hearty, spiced chickpea filling. Try serving it over a bed of fluffy basmati rice for a complete meal that’s sure to impress.

Stuffed Eggplant with Ricotta and Spinach

Unbelievably delicious and surprisingly simple, this stuffed eggplant with ricotta and spinach is your next favorite weeknight dinner. You’ll love how the creamy ricotta pairs with the earthy spinach, all nestled in tender roasted eggplant.

Ingredients

– For the eggplant: 2 medium eggplants, 2 tbsp olive oil, 1/2 tsp salt
– For the filling: 1 cup ricotta cheese, 1 cup chopped spinach, 1/4 cup grated Parmesan cheese, 1/2 tsp garlic powder, 1/4 tsp black pepper
– For topping: 1/2 cup marinara sauce, 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border to create a shell.
3. Brush the eggplant shells with olive oil and sprinkle with salt. Place them cut-side down on the baking sheet.
4. Roast the eggplant shells for 20 minutes, or until they’re tender and slightly golden.
5. While the eggplant roasts, mix the ricotta, spinach, Parmesan, garlic powder, and black pepper in a bowl.
6. Flip the eggplant shells over and fill each with the ricotta mixture.
7. Top each stuffed eggplant with marinara sauce and mozzarella cheese.
8. Bake for another 15 minutes, or until the cheese is bubbly and golden.
9. Let the stuffed eggplants cool for 5 minutes before serving.
Oozing with cheesy goodness, these stuffed eggplants are a dreamy mix of creamy and hearty. Serve them with a crisp salad or some crusty bread to soak up all the delicious flavors.

Moroccan Stuffed Eggplant with Couscous

Moroccan stuffed eggplant with couscous is a dish that brings a taste of North Africa right to your kitchen. You’ll love how the spices and textures come together in this hearty, flavorful meal.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
• For the garnish:
  • 2 tbsp toasted almonds
  • 2 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Brush the shells with olive oil and sprinkle with salt.
3. Place the eggplant shells on a baking sheet, cut side up, and bake for 20 minutes until slightly softened.
4. While the eggplants bake, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
5. Fluff the couscous with a fork and mix in the diced tomatoes, parsley, mint, cumin, cinnamon, and black pepper.
6. Remove the eggplant shells from the oven and fill them with the couscous mixture. Return to the oven and bake for another 15 minutes.
7. Toast the almonds in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant.
8. Drizzle the stuffed eggplants with lemon juice and sprinkle with toasted almonds before serving.

Rich in flavors and textures, this dish offers a delightful contrast between the tender eggplant and the fluffy, spiced couscous. Serve it with a side of yogurt for a creamy complement to the bold spices.

Stuffed Eggplant with Sausage and Peppers

Hey, you ever find yourself staring at an eggplant, wondering how to turn it into something spectacular? This stuffed eggplant with sausage and peppers is your answer—packed with flavors that’ll make your taste buds dance.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 lb Italian sausage, casing removed
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise. Scoop out the center, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
3. Brush the eggplant halves with olive oil and sprinkle with salt. Place them on a baking sheet, cut side up, and bake for 20 minutes until slightly tender.
4. While the eggplants bake, heat a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Add the diced bell pepper, onion, and garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
6. Stir in the chopped eggplant flesh, marinara sauce, oregano, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
7. Remove the eggplant halves from the oven. Fill each with the sausage mixture, then top with mozzarella and Parmesan cheeses.
8. Bake for another 15 minutes, or until the cheese is bubbly and golden.

Absolutely dig into this dish when it’s piping hot—the creamy eggplant pairs perfectly with the hearty sausage and melted cheese. Try serving it over a bed of quinoa for an extra protein boost.

Vegan Stuffed Eggplant with Lentils and Walnuts

Looking for a hearty, plant-based meal that’s both nutritious and delicious? You’ve got to try this vegan stuffed eggplant with lentils and walnuts. It’s packed with flavor and texture, making it a perfect dish for any night of the week.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup cooked lentils
  • 1/2 cup walnuts, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1/4 cup water
• For the topping:
  • 1/4 cup breadcrumbs
  • 1 tbsp nutritional yeast

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Brush the shells with olive oil and sprinkle with salt.
3. Place the eggplant shells on a baking sheet, cut side up, and bake for 20 minutes until slightly tender.
4. While the eggplants bake, heat 1 tbsp olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the cumin, smoked paprika, tomato paste, and water. Cook for another 2 minutes.
6. Add the cooked lentils and walnuts to the pan, mixing well to combine. Cook for 5 minutes until everything is heated through.
7. Remove the eggplant shells from the oven. Fill each shell with the lentil and walnut mixture.
8. Sprinkle the stuffed eggplants with breadcrumbs and nutritional yeast.
9. Bake for another 15 minutes until the topping is golden and crispy.

Delight in the creamy texture of the eggplant paired with the crunchy walnuts and hearty lentils. Serve it with a side of quinoa or a fresh salad for a complete meal that’s sure to impress.

Stuffed Eggplant with Crabmeat and Breadcrumbs

Wow, you’re going to love this stuffed eggplant recipe—it’s packed with flavor and surprisingly easy to make. Perfect for a cozy dinner that feels a bit fancy without all the fuss.

Ingredients

• For the eggplant:
  • 2 medium eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup crabmeat, drained
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
• For topping:
  • 2 tbsp melted butter
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving about a 1/2-inch thick shell. Tip: Save the scooped-out eggplant for another recipe.
3. Brush the eggplant shells with olive oil and sprinkle with salt. Place them on a baking sheet, cut side up.
4. Bake for 15 minutes until slightly softened. Tip: This step ensures the eggplant cooks evenly when stuffed.
5. In a bowl, mix the crabmeat, breadcrumbs, Parmesan, lemon juice, garlic powder, and black pepper.
6. Fill the eggplant shells with the crabmeat mixture.
7. Mix the melted butter with the remaining breadcrumbs and sprinkle over the stuffed eggplants.
8. Bake for another 20 minutes until the topping is golden brown. Tip: For extra crispiness, broil for the last 2 minutes.

This dish turns out creamy inside with a crispy, buttery topping. Try serving it with a side of fresh salad for a light, balanced meal.

Middle Eastern Stuffed Eggplant with Rice and Lamb

Craving something hearty and flavorful? You’re in for a treat with this Middle Eastern stuffed eggplant dish, packed with savory lamb and fluffy rice. It’s a perfect blend of spices and textures that’ll transport your taste buds straight to the bustling markets of the Levant.

Ingredients

• For the eggplants:
  • 2 large eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb ground lamb
  • 1 cup cooked basmati rice
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 cup chopped parsley
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Brush the shells with olive oil and sprinkle with salt. Tip: Salting the shells helps remove bitterness.
3. Place the eggplant shells on a baking sheet, cut side up, and bake for 20 minutes until slightly tender.
4. While the eggplants bake, heat 1 tbsp olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Add the ground lamb to the pan, breaking it apart with a spoon. Cook until browned, about 8 minutes. Tip: Draining excess fat keeps the filling from being greasy.
6. Stir in the cooked rice, cumin, coriander, cinnamon, black pepper, and parsley. Mix well and remove from heat.
7. In a small bowl, whisk together the tomato sauce, water, lemon juice, and salt for the sauce.
8. Fill the baked eggplant shells with the lamb and rice mixture. Pour the sauce over the stuffed eggplants.
9. Bake for another 25 minutes, until the eggplants are tender and the sauce is bubbly. Tip: Letting the dish rest for 5 minutes before serving enhances the flavors.

Now, the eggplants are tender, the filling is richly spiced, and the sauce adds a tangy brightness. Serve it with a side of yogurt for a creamy contrast that complements the dish beautifully.

Stuffed Eggplant with Mushrooms and Gruyere

Kickstart your dinner with something that’s both comforting and a bit fancy. This stuffed eggplant is packed with earthy mushrooms and melted Gruyere, making it a perfect centerpiece for any meal.

Ingredients

• For the eggplant:
  • 2 medium eggplants
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup mushrooms, chopped
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/2 cup Gruyere cheese, grated
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise. Scoop out the center, leaving a 1/2-inch border. Chop the scooped-out flesh.
3. Brush the eggplant halves with 2 tbsp olive oil and sprinkle with salt. Place them on a baking sheet, cut side up.
4. Bake for 20 minutes until slightly tender.
5. While the eggplants bake, heat 1 tbsp olive oil in a pan over medium heat. Add onions and garlic, sauté for 2 minutes until soft.
6. Add mushrooms and chopped eggplant flesh to the pan. Cook for 5 minutes until everything is soft.
7. Remove from heat. Stir in breadcrumbs, Gruyere, and black pepper.
8. Fill the baked eggplant halves with the mushroom mixture. Top with extra Gruyere if desired.
9. Bake for another 15 minutes until the cheese is bubbly and golden.

Delight in the creamy, cheesy filling against the tender eggplant. Serve it with a crisp salad to balance the richness.

Stuffed Eggplant with Shrimp and Cornbread

You’re going to love this stuffed eggplant with shrimp and cornbread—it’s a hearty, flavorful dish that’s perfect for a cozy dinner. The combination of tender eggplant, succulent shrimp, and sweet cornbread stuffing is simply irresistible.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup cooked shrimp, chopped
  • 1 cup cornbread, crumbled
  • 1/4 cup green onions, sliced
  • 1/4 cup red bell pepper, diced
  • 1 tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border. Brush the inside with olive oil and sprinkle with salt.
3. Place the eggplant halves on a baking sheet, cut side up, and bake for 20 minutes until slightly softened.
4. In a bowl, mix the chopped shrimp, crumbled cornbread, green onions, red bell pepper, melted butter, garlic powder, and paprika until well combined.
5. Fill the baked eggplant halves with the shrimp and cornbread mixture, pressing down lightly.
6. Bake for another 15-20 minutes, or until the stuffing is golden and the eggplant is tender.
7. Tip: For extra flavor, you can add a sprinkle of cheese on top before the final bake.
8. Tip: Ensure the shrimp is fully cooked before mixing it into the stuffing to avoid overcooking.
9. Tip: Let the stuffed eggplants rest for 5 minutes after baking for easier serving.

Just imagine the creamy eggplant paired with the crunchy cornbread and juicy shrimp—it’s a texture dream. Serve it with a side of fresh salad for a complete meal that’s sure to impress.

Stuffed Eggplant with Beef and Barley

Very few dishes can match the comfort and heartiness of a well-stuffed eggplant, especially when it’s packed with savory beef and chewy barley. You’ll love how the flavors meld together in this cozy meal.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb ground beef
  • 1/2 cup barley
  • 1 cup diced tomatoes
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border. Brush the insides with olive oil and sprinkle with salt.
3. Place the eggplant halves on a baking sheet, cut side up, and bake for 20 minutes until slightly softened.
4. While the eggplants bake, cook the barley according to package instructions, then set aside.
5. In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks, about 5 minutes.
6. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes.
7. Stir in the diced tomatoes, cooked barley, oregano, and black pepper. Cook for another 2 minutes to combine.
8. Remove the skillet from heat and mix in the Parmesan cheese.
9. Fill the baked eggplant halves with the beef and barley mixture, packing it lightly.
10. Return the stuffed eggplants to the oven and bake for another 15 minutes, until the top is golden.

Rich in flavor and texture, this stuffed eggplant is a delightful mix of tender beef, chewy barley, and creamy eggplant. Serve it with a crisp green salad for a complete meal that’s as satisfying as it is nutritious.

Stuffed Eggplant with Tofu and Black Bean Sauce

Now, if you’re looking for a dish that’s both hearty and packed with flavor, this stuffed eggplant with tofu and black bean sauce is a must-try. It’s a perfect blend of textures and tastes that’ll make your dinner anything but ordinary.

Ingredients

• For the eggplant:
  • 2 medium eggplants
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup firm tofu, crumbled
  • 1/2 cup black bean sauce
  • 1/4 cup green onions, chopped
  • 1 tbsp soy sauce
  • 1 tsp garlic, minced
• For garnish:
  • 1 tbsp sesame seeds
  • 1/4 cup cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch border. Brush the inside with olive oil and sprinkle with salt.
3. Place the eggplant halves on a baking sheet, cut side up, and bake for 20 minutes until slightly softened.
4. While the eggplants bake, mix the crumbled tofu, black bean sauce, green onions, soy sauce, and minced garlic in a bowl.
5. Remove the eggplants from the oven and fill each half with the tofu mixture.
6. Return to the oven and bake for another 15 minutes, or until the topping is hot and slightly crispy.
7. Sprinkle with sesame seeds and cilantro before serving.

Kind of amazing how the creamy tofu and savory black bean sauce come together inside the tender eggplant, right? Serve it over a bed of rice for a complete meal that’s as satisfying to eat as it is to look at.

Stuffed Eggplant with Chicken and Wild Rice

Mmm, you’re going to love this stuffed eggplant with chicken and wild rice. It’s hearty, flavorful, and just the thing to shake up your weeknight dinner routine.

Ingredients

• For the eggplant:
  • 2 large eggplants
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 cup cooked wild rice
  • 1 lb ground chicken
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 tbsp minced garlic
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Brush the shells with olive oil and sprinkle with salt.
3. Place the eggplant shells on a baking sheet, cut side up, and bake for 15 minutes to soften.
4. While the eggplants bake, heat a large skillet over medium heat. Add the ground chicken, onion, celery, and garlic. Cook until the chicken is no longer pink, about 8 minutes.
5. Stir in the cooked wild rice, thyme, and black pepper. Cook for another 2 minutes to blend the flavors.
6. Remove the eggplant shells from the oven. Fill each shell with the chicken and rice mixture, then top with mozzarella cheese.
7. Bake for another 20 minutes, or until the cheese is bubbly and golden.

Out of the oven, these stuffed eggplants are a delightful mix of creamy, cheesy, and savory. Try serving them with a side of crisp green salad for a complete meal.

Conclusion

Zesty flavors and creative twists await in our roundup of 18 Delicious Stuffed Eggplant Recipes Gourmet. Whether you’re a seasoned chef or a curious cook, these dishes promise to delight your palate and inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos