Stuffed Eggplant Recipe

Stuffed Eggplant Recipe
Stuffed Eggplant Recipe

Let's talk about the benefits of stuffed eggplants!

Benefits of stuffed eggplants:

  1. High Fiber Content: Eggplants are an excellent source of dietary fiber. Fiber helps support healthy digestion, promotes satiety, and can help regulate blood sugar levels.

  2. Low in calories: Eggplants are low in calories, making them an ideal option for those who want to maintain or lose weight. Plus, by filling them with healthy ingredients, like vegetables and lean protein, you get a balanced, nutritious meal.

  3. Source of antioxidants: Eggplants contain antioxidants, such as polyphenols, which can help protect the body against free radical damage and reduce the risk of chronic diseases.

  4. Essential Nutrients: Eggplants are a good source of vitamins and minerals, such as vitamin K, vitamin C, vitamin B6, folate, potassium, and manganese. These nutrients are essential for the proper functioning of the body and the maintenance of good health.

  5. Culinary Versatility: Stuffed eggplants are very versatile as you can tailor the filling to suit your preferences and dietary needs. You can add a variety of vegetables, proteins, and spices to create different flavors and textures.

Stuffed Eggplant Recipe

Here you have a recipe to make stuffed eggplants and I will also tell you about its benefits. Stuffed aubergines are a delicious and nutritious option that combines the mild flavor of aubergines with a tasty and healthy filling. You can adapt the ingredients according to your preferences and dietary needs. Here is a basic recipe:


  • 2 large eggplants
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 200g minced meat (optional, you can use beef, chicken, pork or a vegan alternative)
  • 1 large tomato, chopped
  • 1/2 cup grated cheese (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley to garnish (optional)


  1. Preheat the oven to 180°C.

  2. Wash the aubergines and cut a lid on top. Then cut them in half lengthwise.

  3. Using a spoon, scoop out the inside of the aubergines, leaving a rim of about 1cm. Finely chop the extracted pulp and reserve.

  4. Place the eggplant halves on a greased baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Bake them for about 15 minutes or until tender.

  5. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until golden and fragrant.

  6. Add the red pepper and the pulp of the chopped eggplant. Cook for a few minutes until the vegetables soften.

  7. If you are using minced meat, add it to the pan and cook until just cooked through. If you prefer a vegetarian or vegan version, you can add vegetable proteins like cooked lentils or quinoa instead of the meat.

  8. Add the chopped tomato and cook for a few more minutes until softened.

  9. Fill the eggplant halves with the filling mixture, and sprinkle grated cheese on top if desired.

  10. Bake the stuffed eggplants again for about 15-20 more minutes, or until the cheese is melted and golden.

  11. Remove from oven and garnish with chopped fresh parsley if desired. Serve hot and enjoy.

Enjoy your stuffed eggplants and take advantage of all its health benefits. Enjoy!