Name: Mediterranean Stuffed Eggplants
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 aubergines, whole; 2 onions (1 red, 1 white), sliced; 1 garlic clove, grated; 150 g mushrooms, diced; 2 bell peppers (1 red, 1 green), sliced; 1 medium carrot, sliced or grated; 1 courgette, diced; 2 tbsp tomato sauce or paste; 1 handful fresh parsley, chopped; 1 handful fresh dill, chopped; Salt and pepper to taste; 1 tomato, chopped; 100 g feta cheese (optional); Dried oregano

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Aubergine, also known as eggplant, is a staple in Mediterranean cuisine and for good reason! This delicious vegetable is incredibly versatile, packed with fiber, and loaded with essential vitamins like A, C, K, and folate. It’s the perfect ingredient for a healthy diet, promoting digestion, heart health, and strong bones. This baked vegetable stuffed aubergine recipe is a hearty, nutrient-rich dish that’s perfect as a main or side.

Why You’ll Love This Recipe

Nutritious & Delicious: Packed with colourful vegetables and fresh herbs, this dish is a powerhouse of vitamins and minerals.
Mediterranean Diet-Friendly: A perfect blend of wholesome ingredients that aligns with a heart-healthy lifestyle.
Customisable: Add feta for a cheesy finish or keep it vegan with more veggies or a sprinkle of nutritional yeast.
Family-Friendly: A great way to sneak in extra veggies for picky eaters.

How to Make Baked Vegetable Stuffed Aubergine

Bake the Aubergines: Preheat your oven to 200°C (400°F). Place the whole aubergines on a baking tray and bake for 25 minutes until soft.

Prepare the Vegetable Filling: In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and grated garlic, cooking for about 15 minutes until the onions are softened. Stir in the mushrooms, bell peppers, courgette, carrots, and tomato sauce. Cook for an additional 10 minutes until tender. Add the fresh parsley and dill, season with salt and pepper, and cook for another 5 minutes.

Hollow the Aubergines: Check the aubergines by gently pressing the skin with a fork; if it feels soft, they are ready. Halve the aubergines lengthwise, keeping the stems intact to hold the shape. Scoop out some of the flesh to create space for the filling.

Assemble the Stuffed Aubergines: Fill each aubergine half with the vegetable mixture. Top with chopped tomatoes, a sprinkle of dried oregano, and crumbled feta cheese (if using).

Bake and Serve: Return the stuffed aubergines to the oven and bake for 20 minutes until the tops are golden and bubbly. Serve warm as a main dish or side, and enjoy the flavours of the Mediterranean!

Tips for Success

Choose the Right Aubergines: Look for firm aubergines with shiny skin for the best flavour and texture.
Extra Creaminess: For a vegan option, drizzle tahini sauce on top instead of feta.
Don’t Skip the Herbs: Fresh parsley and dill bring the dish to life, so don’t skimp on them, unless parsley tastes like soap to you.

Serving Ideas

Main Dish: Pair with a simple green salad and some crusty bread for a complete meal.
Side Dish: Serve alongside grilled chicken, fish, or a protein-packed grain like quinoa.
Add a Sauce: A dollop of Greek yogurt or a drizzle of lemon tahini sauce complements the flavours perfectly.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
Freezer: You can freeze stuffed aubergines for up to 2 months. Allow them to cool completely before wrapping tightly and freezing. Reheat directly from frozen.

Mediterranean Stuffed Eggplants

Recipe by Christina Tsiripidou

A Mediterranean-inspired dish filled with fresh vegetables, herbs, and optional feta cheese, perfect for a healthy meal.

Course: Main, SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

2 aubergines, whole
2 onions (1 red, 1 white), sliced
1 garlic clove, grated
150 g mushrooms, diced
2 bell peppers (1 red, 1 green), sliced
1 medium carrot, sliced or grated
1 courgette, diced
2 tbsp tomato sauce or paste
1 handful fresh parsley, chopped
1 handful fresh dill, chopped
Salt and pepper to taste
1 tomato, chopped
100 g feta cheese (optional)
Dried oregano

Directions

Preheat oven to 200°C (400°F) and bake aubergines whole for 25 minutes.
In a pan, heat oil and cook onions and garlic for 15 minutes.
Add mushrooms, bell peppers, courgette, carrots, and tomato sauce. Cook for 10 minutes.
Add parsley, dill, salt, and pepper. Cook for another 5 minutes.
Halve the baked aubergines, hollow them out slightly, and fill with the vegetable mixture.
Top with chopped tomatoes, oregano, and feta (if using).
Bake for another 20 minutes. Serve warm and enjoy!