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Stuffed Eggplants with Mozzarella – A Simple, Flavorful, and Budget-Friendly Dish

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These stuffed eggplants with mozzarella are a delicious, easy-to-make dish that’s bursting with flavor. Tender roasted eggplant halves are filled with a savory mixture of sautéed vegetables, olives, and garlic, then topped with melty mozzarella cheese. This budget-friendly meal is perfect for a quick weeknight dinner or a comforting vegetarian option that everyone will love!

Ingredients

Scale
  • 2 medium-sized eggplants
  • 1 teaspoon salt (for rubbing)
  • 2 tablespoons vegetable oil (for brushing)
  • 1 onion, finely chopped
  • 1 carrot, grated or finely chopped
  • 10–12 cherry tomatoes, halved
  • ¼ cup olives (green or black), pitted and halved
  • Black pepper, to taste
  • 2 cloves garlic, minced
  • 150 grams mozzarella, shredded

Instructions

  1. Prepare the Eggplants

    • Cut the eggplants in half lengthwise and scoop out some of the flesh to create a hollow center.
    • Sprinkle the insides with salt and let them sit for 15 minutes to remove excess moisture.
    • Pat dry with a paper towel and brush with vegetable oil.

  2. Cook the Filling

    • In a pan, heat a tablespoon of oil and sauté the chopped onion and garlic until fragrant.
    • Add the grated carrot and cook for 2 minutes.
    • Stir in the cherry tomatoes and olives, seasoning with black pepper.
    • Let the mixture simmer for a few minutes until softened.

  3. Stuff the Eggplants

    • Preheat the oven to 180°C (350°F).
    • Fill each eggplant half with the vegetable mixture.
    • Sprinkle shredded mozzarella evenly over the top.

  4. Bake and Serve

    • Place the stuffed eggplants on a baking sheet and bake for 20-25 minutes, until the cheese is melted and golden.
    • Serve warm, garnished with fresh herbs if desired.

Notes

  • For extra flavor: Add chopped fresh basil or oregano to the filling.
  • Make it heartier: Mix in cooked quinoa, rice, or ground meat for a more filling meal.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
  • Freezing option: Freeze after baking, then reheat in the oven at 180°C (350°F) until warmed through.

Find it online: https://friendlywell.com/stuffed-eggplants-with-mozzarella-a-simple-flavorful-and-budget-friendly-dish/