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Baked Stuffed Eggplant Recipe

Baked Stuffed Eggplant


  • 4 large, long, thin eggplants
  • 4 tbsp olive oil, plus 1 tbsp extra
  • 1 large onion, sliced thinly
  • 2 large garlic cloves, chopped finely
  • 1 green bell pepper, cored, seeded and sliced thinly
  • 2 canned tomatoes in juice, drained
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • 4 tbsp chopped fresh parsley, plus extra for garnish (It’s okay to substitute with dried parsley)
  • Salt and pepper
  • 2 tbsp lemon juice (you can use 1/2 sliced fresh lemon)


  1. Cut eggplants in half lengthwise. Scoop out the flesh, leaving a shell to hold the stuffing. Coarsely chop the scooped-out flesh.
  2. Heat the olive oil in a pan. Add onions, garlic and green pepper and cook for approximately 10-15 minutes until softened, stirring occasionally.
  3. Add the eggplant flesh, tomatoes, the oregano, thyme, parsley, salt and pepper. Simmer for about 20-30 minutes until the mixture has reduced and slightly thickened.
  4. Spoon the stuffing into the eggplant shells and place them side by side in a shallow oven-proof dish.
  5. Pour additional oil around the eggplants; add the lemon juice and enough water to come halfway up the sides of the eggplants. Cover the dish with foil and cook in a 300 degree F/150 degree C for 1 hour, until tender.
  6. To serve, lift out the eggplants carefully with a slotted spoon; discard the liquid and garnish with chopped parsley (or pinch of dried one).

Baked Stuffed Eggplant Recipe Baked Stuffed Eggplant Recipe Reviewed by Jarvis Mann on 11:42 AM Rating: 5

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