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Easy and Delicious Stuffed Eggplant

Easy and Delicious Stuffed Eggplant

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👩‍🍳 Instructions

1. Prep and roast the eggplants:

Preheat oven to 400°F (200°C).
Scoop out the eggplant flesh, leaving a ½-inch border to create “boats.” Chop the scooped-out flesh and set aside.
Brush eggplant halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 20–25 minutes until just tender.

2. Make the filling:

While eggplants roast, heat olive oil in a skillet over medium heat.
SautĂŠ onion and garlic until softened, about 3 minutes.
Add chopped eggplant flesh, cherry tomatoes, and chickpeas. Cook until soft and fragrant, about 5–7 minutes.
Stir in cooked grain, seasoning, and adjust salt and pepper. Cook 2–3 more minutes.

3. Assemble and bake:

Remove eggplants from the oven, flip them cut-side up, and stuff with the filling.
Top with crumbled feta or cheese of choice, if using.
Return to oven and bake for another 10–15 minutes, until the tops are golden and heated through.

4. Serve:

Garnish with fresh herbs and serve warm—on its own or with a green salad or crusty bread.

✅ Tips & Variations

  • Add ground beef, turkey, or sausage for a meaty version.
  • Go vegan: Skip the cheese or use plant-based alternatives.
  • Try different grains: Farro, bulgur, or wild rice all work beautifully.
  • Spice it up: Add crushed red pepper flakes or a spoon of harissa for heat.
  • Meal prep magic: Make a batch and enjoy throughout the week—they reheat well!

🍽 Serving Suggestions

  • Serve with a side of tzatziki or plain yogurt for creaminess
  • Pair with a glass of red wine or mint lemonade
  • Great as a main dish or a side to grilled meats

Final Thoughts

This Easy and Delicious Stuffed Eggplant is the kind of recipe that surprises you—simple ingredients, minimal fuss, and loads of flavor. It’s comforting, wholesome, and looks like it took way more effort than it actually did. Whether you’re feeding a family or just yourself, this is one dish that will make you feel like a kitchen pro.

Would you like a printable version of this recipe or a low-carb/keto adaptation?