Consider this Tomato Stuffed Eggplant recipe as the star of the table. Beautiful to serve, delicious to eat, this eggplant recipe is vegetarian, low-carb, plant-based and full of nutrients!
I feel like Stuffed eggplant doesn't get the praise it deserves. This may be true for eggplant all together. But I love using this low carb non-starchy vegetable in creative ways in addition to roasting or making my favorite, baba ganoush, of course.
But wait, did I say vegetable?
Well, eggplant is actually a berry by botanical definition. Typically used as a vegetable in cooking, eggplant is related to the tomato and potato. But to avoid confusion we'll just call it a vegetable, all right?
As for this Tomato Stuffed Eggplant recipe, I plan on giving it all the praise it deserves after all, it is the star of the table. Beautiful to serve, delicious to eat, this recipe is vegetarian, low-carb, plant-based and full of nutrients!
The inspiration for this recipe came from my garden. I love walking in to the kitchen after a harvesting day and coming up with ways to use my home grown vegetables. I also spend a lot of time photographing all the produce, as you can see it here 🙂
I do it for both myself and you, dear reader, as I find it super helpful and easier to learn a recipe through visuals. It is also more exciting, fun and you are more likely to succeed making a new recipe when the ingredients are all beautifully displayed on the table or work space.
As for this tomato stuffed eggplant recipe, the steps are few and simple. Follow the guide below or jump to the recipe.
Step 1. preparing the eggplant
For this recipe I am using three Italian eggplants. I grew these guys in my garden and they turned out beautiful.
Wash your eggplant then cut in half lengthwise. Brush cut-side with olive oil. Eggplant are very spongy and absorb moisture quickly, so don't be surprised when you see that oil disappear 🙂 This said feel free to use more if needed.
Bake the eggplant cut-side down in a lined baking sheet for about 40 minutes at 400F degrees.
Step 2. making the tomato filling
While the eggplant is baking, you can start making the tomato filling. Simply toss all the ingredients (tomatoes, bell pepper, onion and garlic) in a heated skillet all at once, season with oregano, salt and pepper, and sauté until soften and fragrant.
Step 3. stuffing the eggplant
When the eggplant is nice and roasted, carefully push the flesh to the sides using a fork. No need to dig it out and waste any of the eggplant goodness.
Fill the eggplant cavity with the sautéed tomatoes.
If using grated parmesan cheese, feel free to add some on top as well as fresh herbs (parsley, dill).
Recipe notes, alterations and substitutions
- If dairy is not a restriction, add shredded cheese and return to oven for up to 5 minutes until cheese is melted
- Add olives and capers for a Mediterranean inspired dish
- Add ground beef or turkey to make this recipe a main course (not vegetarian)
- Serve with marinara sauce for an Italian inspired dish
Grab your favorite vegetarian recipes here
Sweet Corn Risotto or the Instant Pot version
Roasted Veggies with Creamy Polenta
Instant Pot Mediterranean Quinoa
Sausage and Apple Stuffed Honeynut Squash
If you make this Tomato Stuffed Eggplant recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Tomato Stuffed Eggplant
- 3 Italian eggplants, halved lengthwise
- 3 tablespoon olive oil, divided
- 1 pint cherry tomatoes any color, halved or quartered
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp dried oregano
- grated parmesan cheese (optional)*
- Pre-heat oven to 400F degrees. Line a medium baking sheet with parchment and set aside
- Brush cut side of eggplant with 2 tablespoon of olive oil. Bake eggplant cut-side down for 40 min.
- Meanwhile prepare tomato stuffing. Heat remaining 1 tablespoon of olive oil in a medium skillet. When hot add in all ingredients at once (tomatoes, bell pepper, onion and garlic). Stir and season until they have softened (about 10-12 mins)
- When the eggplant is done, turn cut-side up. Using a fork push eggplant flesh to sides to make room for tomato filling. Add tomatoes to eggplant cavity. If using sprinkle with parmesan cheese and serve.
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