Stuffed Vegetarian Eggplant

Stuffed Vegetarian Eggplant

Stuffed eggplant is another vegetarian dish worth adding to your diet. It’s hearty, delicious, and full of aromatic ingredients. Today, enjoy a vegetarian stuffed eggplant for lunch!


  • Eggplant – 1 piece
  • Garlic – 2 cloves
  • Cherry tomatoes – 6 pieces
  • Mozzarella – 100 grams
  • Basil – 1 teaspoon
  • Oregano – 1 teaspoon
  • Sage – 1/2 teaspoon
  • Olive oil – 2 tablespoons
  • Breadcrumbs – 2 tablespoons
  • Olives – 25 grams
  • Red onion – 1 piece


Wash the eggplant, cut it in half, and carefully scoop out the flesh with a spoon.

Wrap the hollowed-out eggplant halves in aluminum foil and bake for 15 minutes in an oven preheated to 220°C.

Heat two tablespoons of olive oil in a pan and sauté the diced eggplant flesh with finely chopped red onion, crushed garlic, and herbs for about 5 minutes. Set aside to cool.

Mix the cooled sautéed vegetables with halved cherry tomatoes, olives, diced mozzarella, and breadcrumbs.

Fill the pre-baked eggplant halves with the vegetable mixture, place them in an ovenproof dish, and bake for 20 minutes in an oven preheated to 180°C.

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