How to Make Easy Stuffed Eggplant or Aubergine: a Recipe for Vegetarian and Non-Vegetarian Food Lovers

Crispy, aromatic Baked Stuffed Aubergine - Delicious!

Crispy, aromatic Baked Stuffed Aubergine - a delicious vegetarian dish, for a starter, a main course, or as an accompaniment to meat
Crispy, aromatic Baked Stuffed Aubergine - a delicious vegetarian dish, for a starter, a main course, or as an accompaniment to meat | Source

Easy Baked Stuffed Eggplant

Eggplant is also known as aubergine.

I created this recipe, combining the techniques used for an Italian dish, Melanzane alla Parmigiana , and a Turkish dish, Imam Bayildi (which, roughly translated means the Imam fainted with pleasure!). It is nourishing and filling, and makes a complete, delicious vegetarian meal, or it can be used as a starter or accompaniment to another dish, such as meat.

At the bottom of this page I have added two YouTube videos, one about how to cook Melanzane alla Parmigiana and the other of how to cook Imam Bayildi.

Equipment for making Easy Baked Stuffed Eggplant or Aubergine


  • Medium Saucepan
  • Cheese Grater
  • Tablespoon
  • Kitchen Knife
  • Chopping Board
  • Baking Dish

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Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: IServes 2 people

Preparation of the Eggplant and Stuffing

Eggplant or Aubergine slice in half and sprinkled with salt
Eggplant or Aubergine slice in half and sprinkled with salt | Source
Onion, eggplant, courgette and tomatoes frying in a pan
Onion, eggplant, courgette and tomatoes frying in a pan | Source
Eggplant or aubergine skins stuffed with fried onion, eggplant, courgette and tomatoes
Eggplant or aubergine skins stuffed with fried onion, eggplant, courgette and tomatoes | Source
Stuffed eggplant sprinkled with breadcrumbs and grated cheese, ready to be baked for 20 minutes
Stuffed eggplant sprinkled with breadcrumbs and grated cheese, ready to be baked for 20 minutes | Source
Stuffed eggplant cooked and partially eaten, because I forgot to take a photo when it was first served up
Stuffed eggplant cooked and partially eaten, because I forgot to take a photo when it was first served up | Source

Ingredients For Easy Baked Stuffed Eggplant or Aubergine: Assemble the Ingredients for the stuffed eggplant recipe before you start cooking

  • 2 Small or 1 Large Eggplants
  • 2 Tomatoes (Medium or Large) or 1 Tin of Chopped Tomatoes
  • 1 Small Courgette (optional)
  • 1 Onion
  • 1 or 2 cloves of garlic
  • 2 ozs. Grated Cheddar Cheese
  • Pinch of Salt
  • Mixed Herbs or chopped Marjoram or Coriander Leaves
  • 1 clove
  • Fresh or crushed Chilli or Chilli Powder to taste
  • 1 - 2 Tablespoons of breadcrumbs
  • NB: Accurate quantities are not particularly important, and you can vary the ingredients according t

Instructions for Quick and Easy Baked Aubergine for Two People

  1. - Cut the Eggplant in half lengthways - Make criss-cross cuts into the eggplant flesh, taking care not to pierce the skin
  2. Sprinkle the exposed eggplant flesh with salt and leave for up to 30 minutes (to draw out the bitter juice)
  3. - Meanwhile peel the onion and chop into fairly small pieces - Fry the onion gently in a saucepan with 1 tablespoon of olive oil until translucent and golden
  4. Add finely chopped garlic
  5. Rinse the eggplant in water, squeezing to remove the bitter juice, then with a knife, dig out most of the flesh trying not to the skin, add the flesh to the saucepan, and place the empty skins into a baking dish which should be put in the oven on Gas marked 7 for about 5 minutes.
  6. Add chopped courgette to the saucepan (optional)
  7. Chop the tomatoes into small pieces and add them to the onions, together with a tablespoonful of water, and add salt and the other flavorings; continue cooking for about five minutes until the mixture is soft
  8. Remove the partially-cooked skins from the oven and fill with the mixture from the saucepan
  9. Pour a tablespoonful of water over the top and in the dish
  10. Spread breadcrumbs over the top and cover with grated cheese
  11. Bake the stuffed eggplant in the oven for about 20 minutes until lightly browned on top.

This egg plant or aubergine dish can be served hot, lukewarm or at room temperature

In the Mediterranean, lukewarm is fine, but then their weather is hot. Personally I prefer it piping hot and straight from the oven.


It's nice served with rice

_______________________________________________________________

What's Your Attitude on Food Waste? Look at this picture, then take the poll directly below!

Mouldy cheddar cheese -  Well, I did use this, after cutting off all the outside mouldy bits, and it was delicious
Mouldy cheddar cheese - Well, I did use this, after cutting off all the outside mouldy bits, and it was delicious | Source

Take this Poll: What's Your Attitude to Food Waste?

If it has passed its "use-by" date, but smells OK, and looks OK, would you eat it or throw it away?

See results without voting

Foodie Quiz - How well do you know your food?

Here's a video - Melanzane Alla Parmigiana - Italian Cooking. They're making a bit of a meal of it, but the outcome is good!

And here's one of Imam Bayildi - don't forget "the Imam Fainted"

More by this Author


Comments - How did you get on in the quiz? What did you think about this recipe? Don't be shy! 13 comments

jawwadsaif profile image

jawwadsaif 5 years ago

Thanks for explaining each and every step. Wonderful.. Thanks for sharing


Just Ask Susan profile image

Just Ask Susan 5 years ago from Ontario, Canada

Your recipe for eggplant looks delicious. As for the quiz, I didn't take it :)


rjsadowski profile image

rjsadowski 4 years ago

What a great recipe. I will add it to my list of recipes to try.


RTalloni profile image

RTalloni 4 years ago from the short journey

Well, I had to look up the word courgette, but now I know it's a zucchini and I'm good to go. :) Thanks for sharing your eggplant recipe. Although I must switch out the cow milk product, that won't be difficult.


Chef dePaprika 4 years ago

lovely recipe, the mix of cheese and eggplants is devine.

I tried a modified verion of yours, you can check this out:

http://chefdepaprika.com/2012/07/stuffed-aubergine...


Diana Grant profile image

Diana Grant 4 years ago from London Author

Chef de Paprika: I looked at your aubergine recipe, and it looks fantastic - gorgonzola cheese is a nice touch! I have an aubergine and some gorgonzola at home already, so I might try it today - thanks


Chef dePaprika profile image

Chef dePaprika 4 years ago from Munich, Germany

thank you too Diana ;)


Thelma Alberts profile image

Thelma Alberts 3 years ago from Germany

Yummy recipe. I love aubergine in many ways of cooking. I have not tried stuffed aubergine but I´ll try this next time. Thanks for sharing and for following me. Have a lovely day!


Diana Grant profile image

Diana Grant 3 years ago from London Author

I rather like the texture and smell of aubergine, and the color is wonderful. The only drawback, as I see it, is that when you fry it, which is how I first tried it when I lived in Africa, it absorbs masses of cooking oil, much more than most foods.


esmonaco profile image

esmonaco 2 years ago from Lakewood New York

Thanks for this recipe, I do love eggplant, and there are so many different ways to make it. This looks delicious :)


Pawpawwrites profile image

Pawpawwrites 2 years ago from Kansas

Perfect timing. We have some eggplant in the garden that needs to be picked right now.


aesta1 profile image

aesta1 2 years ago from Ontario, Canada

I have eggplant now in my fridge so I will try this. Might just faint with pleasure.


Justis 23 months ago

Wait, I cannot fathom it being so stwrtghiforraad.

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