Dinner

Vegetable Stuffed Eggplant Recipe

BySophie Carsel December 18, 2025December 18, 2025

Introduction

Vegetable stuffed eggplant is a hearty and flavorful dish perfect for a satisfying vegetarian meal. Tender eggplant shells are filled with a savory mix of vegetables and tomato sauce, topped with melted cheese for a delicious finish.

Two halves of an eggplant are shown on a white plate, each filled with a chunky, dark red filling topped with a thick, melted layer of golden brown cheese that has crispy spots. The eggplant skin is deep purple and bubbly from cooking, holding the filling tightly. The filling looks meaty with visible bits soaked in sauce, while the cheese covers the entire surface of the stuffed eggplants, creating a rich and textured top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Eggplants
1 Leek
1 Red Bell Pepper
2 cloves Garlic
1 Onion
500 grams Tomato Passata
Cheese, to taste
Olive Oil, as needed
1 Zucchini
Salt, to taste
Ground Black Pepper, to taste

Instructions

Step 1: Scoop out the insides of the eggplants and chop the flesh. Set aside.
Step 2: Place the hollowed eggplant shells in a pot of boiling water and cook for about 30 minutes until tender.
Step 3: Heat olive oil in a pan and add the garlic cloves. Allow to heat until fragrant.
Step 4: Add chopped onion and red bell pepper to the pan and cook until they soften slightly.
Step 5: Stir in chopped zucchini, leek, and the reserved eggplant flesh. Season with salt and ground black pepper to taste.
Step 6: Pour in the tomato passata and stir to combine. Cook the mixture for 5 more minutes to blend flavors.
Step 7: Fill the cooked eggplant shells with the vegetable mixture.
Step 8: Sprinkle cheese generously over the stuffed eggplants.
Step 9: Broil the stuffed eggplants for 10 minutes until the cheese is melted and slightly browned.
Step 10: Serve warm and enjoy your vegetable stuffed eggplant!

Tips & Variations

Try adding fresh herbs like basil or oregano to the filling for extra flavor.
Use a mix of cheeses such as mozzarella and parmesan for a richer topping.
For a vegan option, substitute the cheese with a plant-based alternative or omit it entirely.
Roast the eggplant shells instead of boiling for a more intense flavor and firmer texture.

Storage

Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating under the broiler to prevent burning the cheese.