Baked Stuffed Eggplant

Baked Stuffed Eggplant

3 Reviews
From: EatingWell Magazine, September/October 2011

These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve it along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.

Ingredients 4 servings

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  • 2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each)
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 1 large onion
  • 2 cloves garlic
  • 1 large green bell pepper, cut lengthwise into quarters
  • 3 plum tomatoes
  • ½ cup plus 3 tablespoons chopped flat-leaf parsley, divided
  • 1 teaspoon sugar
  • 2 bay leaves
  • Lemon wedges for serving


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a large roasting pan with cooking spray.
  2. Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
  3. Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with ¼ teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
  4. Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
  5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, ½ cup parsley, sugar, bay leaves and the remaining ¾ teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves.
  6. After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.
  7. Add ¼ inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.
  8. Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.
  • Make Ahead Tip: Loosely cover and refrigerate for up to 3 days.

Nutrition information

  • Per serving: 194 calories; 13 g fat(2 g sat); 6 g fiber; 18 g carbohydrates; 3 g protein; 66 mcg folate; 0 mg cholesterol; 10 g sugars; 1 g added sugars; 1,442 IU vitamin A; 62 mg vitamin C; 48 mg calcium; 1 mg iron; 595 mg sodium; 631 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 fat

Reviews 3

April 24, 2014
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By: EatingWell User
it is worthy to try and be creative with it :) I didn't use bay leaves nor sugar instead added cayenne pepper and cheese on the top last 5minutes of baking+baking time in this recipe is too long ..but in the end it had amazing taste if you like me love garlic .. Pros: yummy Cons: no need to bake it so long
February 09, 2014
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By: EatingWell User
Great Taste, Unappealing Texture As mentioned above, the flavor was great -- although I don't think a bay leaf can add anything to a dish during a 3-minute saute -- and the final product was pretty and colorful. The texture, however, was mushy, seedy, and unappealing. If I ever make it again, I'll scoop the seeds and strings out before I roast the eggplant and probably add some small white beans to the saute to make the dish a little more filling. Pros: Flavor, ease of preparation Cons: Texture, mushiness,
March 16, 2013
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By: EatingWell User
Great way to enjoy eggplant I really enjoyed this dish. The roasted eggplant was creamy and a great vehicle to hold fresh veggies. I'll be using this method with other toppings. Pros: easy, helthy, fresh
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