I would classify stuffed baked eggplant as the comfort food you should not deprive yourself of. I like my veggies stuffed and baked and eggplants are (together with zucchini) my favorites. These are so worth turning your oven on in the middle of a hot summer day. You can also prepare them ahead of time and reheat at the last minute when you want to spend more time outside.
The stuffing may vary. You can use ground meat and rice. I opted for bulgur, Parmesan cheese and Feta cheese. Also, when buying eggplants it’s best to do so right before you cook them because they tend to get soft in the refrigerator. 
Stuffed eggplant
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Savor the Mediterranean with these stuffed eggplants, filled with bulgur, Parmesan, and Feta cheese, offering a delightful blend of flavors and textures.
Ingredients
- 2 medium-sized eggplants
- 1/2 tsp smoked paprika
- 1/4 tsp powdered coriander
- 1 onion, chopped
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper, to taste
- 1/2 cup (100 g) bulgur
- 2 tbsp tomato puree
- 2 tbsp ground Parmesan cheese
- Some Feta cheese, crumbled
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of the shell intact. Chop the scooped-out flesh into cubes and set aside.
- Brush the eggplant shells with olive oil, and season with salt and pepper. Place them cut side up on a baking sheet lined with parchment paper.
- In a skillet, heat some olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
- Add the minced garlic, smoked paprika, and powdered coriander to the skillet. Stir and cook for another 1-2 minutes until fragrant.
- Add the chopped eggplant flesh to the skillet and cook for about 8-10 minutes until it softens.
- Meanwhile, cook the bulgur according to package instructions.
- Once the bulgur is cooked, add it to the skillet along with the tomato puree. Stir to combine and cook for another 2-3 minutes.
- Remove the skillet from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Spoon the bulgur mixture into the eggplant shells. Top with crumbled Feta cheese.
- Bake in the preheated oven for 25-30 minutes until the eggplants are tender and the tops are golden brown.
Notes
- For best results, buy eggplants right before cooking as they soften in the refrigerator.
- This dish can be prepared ahead and reheated before serving.
- Substitute bulgur with rice or quinoa if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 30
- Fiber: 7
- Protein: 8
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Green Pea Risotto with Parmesan Crisps
- Grilled Sesame-Ginger Eggplant with Fried Rice
- Sumac Aubergine and Mozzarella Bake
- Smoky Harissa Eggplant Dip
Frequently Asked Questions
Why should I buy eggplants right before cooking rather than in advance?
The article specifically advises buying eggplants right before you cook them because they tend to go soft in the refrigerator. Firm eggplants hold their shape better when halved and baked at 375°F (190°C) for 25–30 minutes, keeping the shell intact as a container for the bulgur-Feta filling.
Can this dish be made ahead of time?
Yes — the article says you can prepare them ahead of time and reheat at the last minute, which makes them practical for entertaining or a hot summer day when you’d rather not have the oven on close to serving time.
Can I substitute the bulgur with another grain?
Yes — the notes list rice or quinoa as direct substitutes for the ½ cup of bulgur. Just cook whichever grain you choose according to its own package instructions before mixing it into the sautéed eggplant, smoked paprika, and tomato puree filling.
