Simple Stuffed Eggplant

This simple stuffed eggplant dinner is the perfect vegetarian meal to feed one, or a crowd! It is a meal all by itself, no sides required!

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Is this recipe really simple? The picture looks complicated…

Okay, I hear you and yet this is one of the first things I learned to cook as a young single person! Cutting the eggplant may take a little bit of time but if I could do it, when I literally had no idea what I was doing, so can you! This was in fact my first original recipe! It is simple and can feed one person super easily without a ton of leftovers! Eat one half of the eggplant for dinner and save the other for the next day, or eat the whole thing and haver no left overs! It’s a win-win!

How many people does this stuffed eggplant feed?

That really depends on the people. It can feed as few as one with one eggplant and potentially some leftovers. up to several because you can make as many stuffed eggplants as you want! I typically recommend anticipating each adult eating one half of an eggplant, but if you are feeding super hungry people I suggest serving a side of salad with my homemade BALSAMIC DRESSING. Or another light side dish like cornbread or sourdough, if you have some in your freezer. To be sure, this dish is very versatile and is easy to scale up or down.

Why should I make simple stuffed eggplant for dinner?

• It’s easy! You have to do some chopping but other than that it’s super simple.
• Its delicious! This recipe is full of flavor and is delicious!
• It’s healthy! There are quite a few health benefits to eating eggplant, read the next section to see a few.
• It’s vegetarian! If you have a friend who is vegetarian, or you are yourself, then this a perfect meal that won’t leave you with a ton of leftovers!
• It looks beautiful! We eat with our eyes first and this dish never fails to make me feel like a 5 star chef!

Why should I add eggplant to my regular diet?

Eggplant is rich in vitamins and minerals such as fiber and potassium. It is also low in calories, which means it is filling and not going to spike your blood sugar. Eggplant is a good option for people with diabetes and those looking to control weight. The color of the eggplant actually indicates the presence of anthocyanin which is high in antioxidants. Antioxidants help the body repair itself. Overall, eggplant is a vegetable that benefits your body and your health!

Is this recipe Vegetarian and Vegan?

Vegetarian, yes. This simple stuffed eggplant recipe does not use meat. Vegan, no. I would say that the mozzarella cheese really adds to this recipe and I wouldn’t skip it unless I had to. Nevertheless, if you want to make it vegan, I would dice up some additional veggies like zucchini, yellow squash, or onions and roast them along with the eggplant and it would be delicious!

How should I store leftover stuffed eggplant?

Why would you have leftovers? Just eat the whole stuffed eggplant in one sitting! Duh! Sarcasm aside. Generally you can store any leftovers in an airtight container in the fridge for up to 4 days. You could also try freezing it but the texture of the eggplant may change some.

Tools you may need:

• Wooden Cutting Board
• Pairing Knife
• Chopping Knife
• Sheet Pans
• Mixing Bowls
• Measuring Spoons
• Wooden Spoons

Ingredients

• 2 eggplants
• 3T avocado oil
• 2-4 large tomatoes, diced
• 8oz mozzarella pearls or mozzarella ball diced
• 1-2tsp salt, divided
• 1/4tsp pepper, divided
• 1tsp dried oregano, divided
• 2tsp dried basil, divided
• 1/2tsp red pepper flakes

Instructions

1.Firstly, preheat your oven to 425F.

2.Cut the top and bottom off the eggplant and then cut in half long ways.

3.Now you are going to carve out both halves. This sounds scary but it isn’t I promise! With the tip of a paring knife cut along the edges of the eggplant. Slowly follow those lines along the curve of the eggplant on both sides until you meet in the middle. Then you should be able to just pop the middle of the eggplant out. This will leave you with two eggplant shells.

4.Then chop the middles of the eggplant into rough cubes.

5.Place the cubed eggplant into a bowl with 2T avocado oil, a pinch of pepper, 1tsp salt, ½tsp oregano, and a 1tsp dried basil. Toss until fully coated.

6.Brush the eggplant shells with avocado oil on the skin and on the cut side until fully covered. Sprinkle with salt on both sides as well.

7.Add the cubed eggplant and eggplant shells, cut side down, to a baking sheet, some of the cubes will fit under the eggplant shells.

8.After the eggplant is arranged on the baking sheet, bake in the oven for 20 minutes.

9.While the eggplant is baking, dice the tomatoes and add them to the same bowl the eggplant was mixed in, along with the mozzarella.

10.Add the remaining oil and seasonings, 1T avocado oil, 1tsp salt, a pinch of pepper, ½tsp dried oregano, 1tsp dried basil, and ½tsp red pepper flakes. 

11.After the eggplant has baked for 20 minutes, take it out of the oven and carefully move the diced eggplant into the bowl with the cheese and tomatoes. 

12.It is finally time to flip the shells over and stuff them with the eggplant, tomato, and cheese mixture. 

13.Place the baking tray into the oven to bake for 20 minutes. Then broil on high for 3-5 minutes, until color forms. Watch closely because it will burn quick as a whip!

14.Finally, remove the baked eggplant from the oven and let cool slightly.

15.Enjoy!

Simple Stuffed Eggplant

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Ingredients

• 2 eggplants
• 3T avocado oil
• 2-4 large tomatoes, diced
• 8oz mozzarella pearls or ball diced
• 1-2tsp salt, divided
• 1/4tsp pepper, divided
• 1tsp dried oregano, divided
• 2tsp dried basil, divided
• 1/2tsp red pepper flakes

Instructions

1.Preheat your oven to 425F.
2.Cut the top and bottom off the eggplant and then cut in half long ways. (For pictures on how to cut the eggplant, please look through the post above.)
3.Now you are going to carve out both halves. This sounds scary but it isn’t I promise! With the tip of a paring knife cut along the edges of the eggplant. Slowly follow those lines along the curve of the eggplant on both sides until you meet in the middle. Then you should be able to just pop the middle of the eggplant out. This will leave you with two eggplant shells.
4.Then chop the middles of the eggplant into rough cubes.
5.Place the cubed eggplant into a bowl with 2T avocado oil, a pinch of pepper, 1tsp salt, ½tsp oregano, and a 1tsp dried basil. Toss until fully coated.
6.Brush the eggplant shells with avocado oil on the skin and on the cut side. Sprinkle with salt on both sides as well.
7.Add the cubed eggplant and eggplant shells, cut side down, to a baking sheet, some of the cubes will fit under the eggplant shells.
8.After the eggplant is arragned on the baking sheet, bake in the oven for 20 minutes.
9.While the eggplant is baking, dice the tomatoes and add them to the same bowl the eggplant was mixed in, along with the mozzarella.
10.Add the remaining oil and seasonings, 1T avocado oil, 1tsp salt, a pinch of pepper, ½tsp dried oregano, 1tsp dried basil, and ½tsp red pepper flakes.
11.After the eggplant has baked for 20 minutes, take it out of the oven and carefully move the diced eggplant into the bowl with the cheese and tomatoes.
12.Flip the shells over and stuff them with the eggplant, tomato, and cheese mixture.
13.Place the baking tray into the oven to bake for 20 minutes. Then broil on high for 3-5 minutes, until color forms. Watch closely because it will burn quick as a whip!
14.Remove the baked eggplant from the oven and let cool slightly.
15.Enjoy!