Stuffed Eggplant Recipe: Your New Go-To Dinner

You're in the right place if you want a hearty, healthy recipe that's a little fancy without much work. We will talk about a stuffed eggplant recipe that will become your new go-to for weeknights. 

I love eggplants, so when Marcia K. shared us this recipe, I was so delighted that I immediately tried it as soon as I went home. She is a gem in our culinary group and clearly a genius in the kitchen. With fresh vegetables, toasted gluten-free bread, and just the right amount of seasoning, her stuffed eggplant tastes like comfort food but is better for you. You can feel fancy with this dish even when you're not celebrating anything special. It's great for impressing guests or just making yourself a tasty dinner.

Is Stuffed Eggplant Good For You?

Stuffed eggplant is packed with nutrients, making it a smart choice for any meal. Here’s a quick rundown of the health perks:

1. Rich in Antioxidants: Eggplants are high in antioxidants, particularly nasunin, which helps protect your cells from damage caused by free radicals. Eating eggplant can contribute to overall health and reduce the risk of chronic diseases.
2. High in Fiber: With veggies like eggplant, zucchini, and kale, this dish is a great source of dietary fiber, which aids digestion, supports gut health, and helps keep you feeling full and satisfied.
3. Low in Calories, Big on Flavor: This stuffed eggplant dish is low in calories but high in flavor, making it a fantastic option for those watching their calorie intake without compromising taste.
4. Heart-Healthy: This recipe's olive oil and veggies are heart-friendly, providing healthy fats and nutrients that can help maintain healthy cholesterol levels.
5. Great for Veggie Intake: Packed with nutrient-rich veggies, this recipe is an easy (and delicious!) way to sneak more vegetables into your diet.

Ingredients

• 2 eggplants
• 1 zucchini
• 1 crooked neck squash
• 1 onion
• 1 cup whole baby kale leaves
• 5 slices gluten-free sandwich bread, well toasted
• 2 tablespoons green olives with pimento, finely chopped
• ½ cube butter
• 3 to 4 eggs (½ to ¾ cup beaten) 
• Olive oil
• Butter extract
• 1 tsp thyme
• ½ tsp ground celery seed
• Granulated garlic, salt, and pepper to taste

Kitchen Products To Use

• Zulay Kitchen Teak Wooden Cooking Spoon Sets – For stirring up all that veggie goodness with style.
• Zulay Kitchen Garlic Press – Because chopping garlic is great, but pressing it? Next level.
• Zulay Kitchen Cheese Grater – Perfect for adding that cheesy finish on top.

How to Make Stuffed Eggplant?

Step 1: Prepare the Eggplant Bowls

First up, preheat your oven to 350°F (175°C) so it’s ready when you are. Grab your eggplants and slice them in half lengthwise, creating stable halves that stand upright. Using a paring knife, carefully cut around the edge of the inside of each eggplant, leaving about a ½-inch border from the skin. Scoop out the pulp, creating little bowls to hold your delicious filling later. Lightly salt the insides of the hollowed eggplants to draw out excess moisture—let them “sweat” while you get the filling going.

Step 2: Chop, Chop, Chop!

Chop the eggplant pulp, zucchini, crooked neck squash, and onion into chunks in your food processor. Pulse everything together until it’s finely chopped but still has some texture—think the consistency of a chunky salsa. This veggie mix is going to be the heart and soul of your stuffing, packed with flavor and freshness.

Step 3: Sauté the Veggie Mix

Heat a skillet over medium heat and add just enough olive oil to coat the bottom. Once the oil is shimmering, add your chopped veggie mixture. Sauté until the veggies are soft and most moisture has evaporated—about 8-10 minutes. This step is crucial because we want a stuffing that’s flavorful and moist but not watery. Add the thyme, ground celery seed, granulated garlic, salt, and pepper. Cook for another minute or two until fragrant. Set the pan aside and let it cool slightly.

Step 4: Prepare the Eggplant Bowls

While your veggie mixture cools, blot the insides of the salted eggplant bowls with a paper towel. This helps remove excess water, ensuring that the eggplants roast up tender, not soggy. Lightly brush the inside of each bowl with olive oil for a bit of extra flavor.

Step 5: Toast the Bread and Mix the Stuffing

Toast your gluten-free bread slices until they’re golden and crisp—this is key for texture in the stuffing. Quarter the slices and pulse them in the food processor until you’ve got coarse crumbs. Transfer the breadcrumbs to a large bowl, sprinkle with a little extra granulated garlic, and set aside.

Melt the butter and pour it over the breadcrumbs, tossing to coat. Next, add the sautéed veggie mixture from the skillet to the bowl and stir until combined.

Step 6: Add the Eggs and Butter Extract

In a separate bowl, beat the eggs with the butter extract until slightly foamy—about a minute. The butter extract adds an extra boost of buttery flavor without weighing down the stuffing. Pour the beaten eggs into the stuffing mixture, stirring until everything is well combined. The mixture should be moist and just a little sticky, perfect for piling into your eggplant bowls.

Step 7: Stuff and Bake

Lightly oil the bottom of your baking dish with olive oil to prevent sticking. Arrange the eggplant bowls in the dish and generously spoon the stuffing into each one, creating heaping mounds that are almost overflowing (because more stuffing is always better).

Pop the stuffed eggplants into your oven and bake for about 40 minutes. You’ll know they’re ready when the tops are golden, the stuffing is set, and the eggplants are tender but still holding their shape.

Step 8: Finish with Parmesan and Kale

For the final touch, grate a little parmesan cheese over the top of each stuffed eggplant using your Zulay Kitchen Cheese Grater. Serve over a bed of baby kale leaves for a burst of green, making this dish look as beautiful as it tastes.

Zulay's Final Thoughts

Now you have a recipe for stuffed eggplant that is so tasty it might become a regular in your kitchen. It's filling enough to be a main dish, full of healthy vegetables, and has just the right mix of tastes and textures to make you love it all over again. Plus, it can be used for so many things! You can change the stuffing by adding mushrooms, different herbs, or cheese into the mix. There are many other ways to make it, and every single one will taste like a little piece of eggplant heaven!

Have fun cooking until next time, and if you use this recipe, please share your photos with us. We want to see your best-stuffed eggplant recipes! Enjoy your meal!