Stuffed eggplant vegetarian recipe

Quickly whip up some stuffed eggplant – a nourishing, tasty, and healthy delight that’s a breeze to make! This delicious dish showcases tender eggplant filled with a burst of cheese, veggies, spices, and wholesome goodness. It’s the perfect choice for a scrumptious and nutritious Mediterranean meal!

A mouthwatering vegetarian stuffed eggplant: cheese-filled, seasoned with flavorful spices, and packed with wholesome goodness. A delicious and healthy delight!

When you’re looking for a quick and easy vegetarian meal that’s still delicious and filling, stuffed eggplant is the way to go! Not only is it a great source of vitamins and minerals, but it’s also full of flavor and texture. Plus, you can easily customize the filling to include your favorite veggies, spices, and proteins for endless combinations.

One key element to making this stuffed eggplant a success is using fresh ingredients. But don’t worry – this recipe is not only delicious, but it’s also simple to make! With just a few steps, you’ll have a hearty and nutritious meal that everyone will love. Plus, the process is so fun and easy that it’s a great way to get kids involved in meal prep and introduce them to new flavors and ingredients.

So let’s whip up some good stuffed eggplant for a simple yet satisfying vegetarian option.

How to make stuffed eggplant

Tasty vegetarian stuffed eggplant bursting with cheese, veggies, spices - a quick, nourishing, and healthy delight!

What you need for this recipe

Each ingredient in this recipe has been chosen to bring its own unique flavor and texture, creating a harmonious and irresistible stuffed eggplant dish.

The main ingredients

  • Eggplant: This versatile vegetable is the star of the dish, providing a hearty and meaty texture that makes it a popular choice for vegetarian meals. Choose eggplants that are firm and shiny, with smooth skin free of blemishes or bruises.
  • Onions: These aromatic bulbs add depth and flavor to the filling, while also providing a good source of antioxidants and nutrients.

The filling ingredients

  • Parsley: This fragrant herb adds a touch of freshness to the dish, as well as providing a good source of vitamins and minerals.
  • Cheese: Choose your favorite type of cheese for this recipe – whether it’s creamy mozzarella, sharp cheddar, or tangy feta. The melted cheese adds richness and creaminess to the filling. Cottage cheese and ricotta are also great options.
  • Eggs: They act as a binding agent for the filling, ensuring everything holds together nicely when stuffed inside the eggplant. Eggs also contribute to the richness of the filling, adding a smooth texture and a boost of protein.
  • Tomato sauce: brings a zesty, tangy element to the dish that perfectly complements the creaminess of the cheese and the robust flavor of the eggplant.
  • Butter: A little butter goes a long way in adding richness to the dish, enhancing the overall flavor profile.

For flavoring

  • Garlic: No dish is complete without the aromatic kick of garlic! It adds a depth of flavor that takes the overall taste of the stuffed eggplant to new heights.
  • Seasonings: A simple blend of salt and pepper adds the finishing touch, to your taste preferences. Or get adventurous with smoked paprika or cumin for a unique twist.

As toppings for my vegetarian stuffed eggplant, I used fresh grated parmesan, fresh ground black pepper and parsley but feel free to use your favorite cheese and fresh herbs.


For a vegan option, substitute cheese with tofu or vegan cheese alternatives. To add some protein, try adding cooked quinoa, lentils, or beans to the filling mixture.

Equipment needed

  • Baking sheet: Prepare your baking sheet by lining it with parchment paper or greasing it lightly to prevent sticking.
  • Medium-sized mixing bowl: Use a medium-sized mixing bowl to combine your ingredients thoroughly for the recipe.
  • Baking dish or casserole dish: Select a baking dish or casserole dish that suits the size needed for your eggplants and is oven-safe.
  • Non-stick skillet: Heat a non-stick skillet on the stove to cook the ingredients as per the recipe requirements.
  • Sharp knife and cutting board: Ensure you have a sharp knife and a cutting board ready for chopping and preparing ingredients.
  • A spoon to scoop out the eggplant flesh: Use a spoon to efficiently scoop out the flesh of the eggplant while preparing your dish.

Gather your ingredients, and let’s get ready to transform simple ingredients into a culinary masterpiece filled with love, flavor, and goodness!

Instructions to cook the stuffed eggplant recipe

  1. Pre-heat the oven to 375°F.

  2. Begin by halving the eggplants lengthwise and carefully removing the flesh, being cautious not to damage the skin. Finely chop the eggplant flesh into small, uniform pieces and julienne the onions into thin strips to add texture and flavor.

  3. In a saucepan over medium heat, combine the finely chopped eggplant and onions, ensuring they are well coated with water to prevent sticking. Allow the mixture to simmer gently until it reaches a chunky paste consistency.

  4. To enhance the flavors, add the tomato juice and the butter, stirring continuously to create a harmonious blend. Keep cooking until the mixture thickens.

  5. Once the filling is ready, carefully combine it with the rest of the ingredients and any additional ingredients you desire before spooning it back into the eggplant shells.

  6. Place the filled shells on the prepared baking sheet, then place in the preheated oven and bake for 25-30 minutes, allowing the flavors to meld and the eggplant to soften to perfection.

Serve the stuffed eggplants warm, savoring each flavorful bite for a truly exceptional culinary experience.

Mouthwatering vegetarian stuffed eggplant with cheese, veggies, spices - a nourishing and delicious dish!


  • Make sure to scoop out enough flesh from the eggplant to create a good-sized cavity for the filling.
  • You can also experiment with different spices and seasonings to add even more flavor to your stuffed eggplant. Try adding cumin, paprika, or chili flakes for a kick of heat!

Recipe variations

  • For a true Mediterranean twist, swap out the parsley and tomato sauce for fresh basil and chopped sun-dried tomatoes.
  • If you’re feeling adventurous, try topping the stuffed eggplant with crispy breadcrumbs or crushed nuts before baking.
  • Want to make it even heartier? Add cooked ground meat like beef or turkey to the filling mixture.

What to serve stuffed eggplant with

This recipe can be served as an appetizer, entrée, side dish or main dish. Some good recipes that make a great pairing for stuffed eggplant include Greek lemon chicken skewers, Vegetarian pita sandwich, or Couscous with roasted vegetables. You can also serve the eggplants with a fresh salad such as this Nectarine cucumber salad or this delicious Yellow beans with garlic and dill.

If you serve this dish on its own, make it more filling by adding some bread like these delicious soft rolls, this flavorful Italian herbs bread or these crunchy garlic bread chips.

Wholesome stuffed eggplant vegetarian recipe filled with cheese, veggies, spices - a scrumptious and nutritious choice!

Frequently asked questions about stuffed eggplant

Can I make this dish ahead of time?

Yes, you can prepare and stuff the eggplant ahead of time and then bake when ready to eat. Just store them in the fridge until ready to bake.

Can I freeze these stuffed eggplants?

While they can be frozen, the texture may change slightly once thawed. It’s best to enjoy them fresh for optimal taste and texture.

Can I use a different type of cheese?

You can use any type of cheese you prefer, including goat cheese, feta, or shredded mozzarella.

Can I make this recipe gluten-free?

This recipe is gluten free. To make sure, double-check the ingredients for potential sources of gluten.

Can I substitute the eggplant with another vegetable?

Yes, you can try using zucchini or bell peppers instead of eggplant for different variations. Just adjust the cooking time accordingly.

How can I make this dish vegan?

To make this recipe vegan, substitute the cheese with tofu or a vegan cheese alternative and use a plant-based butter.

Delicious vegetarian stuffed aubergine filled with cheese, veggies, spices - a quick, nourishing, and healthy delight!

Storing and reheating

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place stuffed eggplant in a baking dish and bake at 375°F until heated through, about 15 minutes. Alternatively, you can microwave it for a quicker option.

More vegetarian recipes you will enjoy:

Serving size

This recipe serves 6 people, with one eggplant per serving. But feel free to adjust the recipe as needed for more or less servings. Check the recipe card for details on how to increase the servings and for nutritional information

Making this stuffed eggplant is not only a delicious and healthy option, but it’s also a great way to get creative in the kitchen and introduce new flavors and ingredients into your diet. Give it a try and see how satisfying and easy it can be to make a delicious vegetarian meal!

Let me know in the comments below what you think of this recipe and any variations or substitutions you try. I love hearing from my readers and sharing new ideas! Thanks for choosing to cook with me! Happy cooking!

Tender stuffed eggplant filled with cheese, veggies, spices, and wholesome goodness. Perfect for a scrumptious and nutritious meal!

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A mouthwatering vegetarian stuffed eggplant: cheese-filled, seasoned with flavorful spices, and packed with wholesome goodness. A delicious and healthy delight!
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Stuffed eggplant, vegetarian recipe

Enjoy a nourishing meal with tender stuffed eggplant, filled with cheese, veggies and spices! Perfect for a scrumptious and nutritious vegetarian meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, entree, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: stuffed eggplant, stuffed eggplant recipe, vegetarian stuffed eggplant
Servings: 6 people
Calories: 329kcal
Author: Petro Neagu


  • 6 eggplants medium
  • 2 onions medium
  • 2/3 cup tomato sauce
  • 1 tablespoon butter
  • handful of chopped parsley
  • 2 cups cheese grated or crumbled (such as cottage cheese or ricotta)
  • 2 eggs
  • 2 garlic cloves large, smashed
  • salt and pepper to taste


  • baking sheet
  • Medium-sized mixing bowl
  • Baking dish or casserole dish
  • Sharp knife and cutting board
  • A spoon


  • Line a baking sheet with parchment paper. Pre-heat the oven at 375F.
  • Cut eggplants in half lengthwise
  • Pick and remove the flesh
  • Cut the flesh finely. Cut onions julienne
  • Put the flesh and onions in a saucepan and cover in water. Cook the eggplant flesh and onions until you get a paste like mixture (but still feel some eggplant chunks)
  • Add tomato sauce and butter and stir constantly for a few minutes. Keep cooking until the water evaporates and the mixture gets more consistency.
  • Turn the heat off and mix the above composition with the remaining ingredients
  • Fill the eggplant shells with the mixture
  • Bake for 25-30 minutes until the shells are done and the filling gets a nice golden brown soft crust



Serving: 1serving | Calories: 329kcal | Carbohydrates: 33g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 422mg | Potassium: 1237mg | Fiber: 15g | Sugar: 19g | Vitamin A: 739IU | Vitamin C: 15mg | Calcium: 330mg | Iron: 2mg
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about petro


Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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Recipe Rating


  1. thanx for stuffed eggplant always wondered how too cook them oh can not wait too try them will let you know like your blog always read it the simple ways is for me ha

  2. dishofdailylife says:

    Looks delicious, Petro! I wish my kids liked eggplant as much as my husband and I do! I just keep trying different ways. Pinning!