I’m trying my best to use the cookbooks I already have rather than always looking to the internet for inspiration. It makes me feel more connected to the art of cooking and to my family members who have inspired me with their cooking knowledge. This Baked Stuffed Eggplant is a dish inspired by The Mediterranean Cookbook which my Aunt kindly gave to us. (Thank you!)

It is similar to a couple of recipes I have made previously but I still gave myself ample time to make it just in case. (Our neighbors were probably wondering why it smelled like I was making dinner at 6 AM). If I can make it in the morning before anyone else wakes up, then it can definitely be made no matter what time it is.

Baked Stuffed Eggplant Recipe

Ingredients

4 Large, long, thin Eggplants (I used whatever the store had- you make do!)
3 Large Onions, thinly sliced
2 Large Garlic Cloves, finely chopped
1 Green Bell Pepper, cored, seeded, and thinly sliced
14 oz/400 g Canned Tomatoes, drained
4 Tbsp+ Fresh Flatleaf Parsley, chopped
1 tsp each Dried Oregano, Thyme
2 Tbsp Lemon Juice
Salt and Pepper

Extras: Shredded Cheese of Your Choice, Rice for serving

Instructions

Cut the eggplants in half lengthwise and scoop out the flesh into another bowl. Keep the shell, and sprinkle it with salt. Cover with a plate or other heavy object.

Chop the eggplant that has been scooped out and place it in a collander. Leave both the shells and the flesh for 30 minutes to degorge. (Some argue that you can skip this step but I am used to doing it for eggplant dishes at this point). Rinse the eggplant shells and choppled flesh under cold running water and pat dry with paper towels.

Heat 4 Tablespoons of olive oil in a pan.

Add the onions, garlic and green bell pepper. Cook for about 10-15 minutes, stirring occassionally, until everything is softened.

Add in the eggplant flesh and tomatoes, breaking the tomatoes with a fork. Add in the oregano, thyme, parsley, salt and pepper, then simmer for 20-30 minutes. The mixture is ready when it has reduced and is slightly thickened.

Preheat the oven to 300°F.

Spoon the stuffing into the eggplant shells and place them in a shallow, oven-safe dish. Drizzle oil around the eggplants.

As the oven continues to preheat, boil enough water to come halfway up the sides of the eggplants in the dish. Add the lemon juice to the water. (I also put a splash into the water itself but this isn’t necessary).

Cover the dish with foil and cook in the preheated oven for an hour (or until the eggplant is tender). Make rice while the eggplant cooks, if you’d like a fuller meal.

Remove from the oven and allow it to cool slightly in the liquid. Then, carefully serve the eggplant using tongs, a spatula, or a slotted spoon. I chose to serve it on a bed of rice for a fuller meal. Discard the liquid.

For an extra treat, I sprinkled a shredded cheese mixture on top and allowed the heat to melt the cheese before serving. Garnish with parsley or the herbs of your choice.

Enjoy!

Related:

Eggplant Pizza Recipe
Eggplant Lasagna Recipe
Pork and Eggplant Noodles Recipe