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

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Prepare the Eggplants
  2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a hollow center.
  3. Sprinkle the insides with salt and let them sit for 15 minutes to remove excess moisture.
  4. Pat dry with a paper towel and brush with vegetable oil.
  5. Cook the Filling
  6. In a pan, heat a tablespoon of oil and sauté the chopped onion and garlic until fragrant.
  7. Add the grated carrot and cook for 2 minutes.
  8. Stir in the cherry tomatoes and olives, seasoning with black pepper.
  9. Let the mixture simmer for a few minutes until softened.
  10. Stuff the Eggplants
  11. Preheat the oven to 180°C (350°F).
  12. Fill each eggplant half with the vegetable mixture.
  13. Sprinkle shredded mozzarella evenly over the top.
  14. Bake and Serve
  15. Place the stuffed eggplants on a baking sheet and bake for 20-25 minutes, until the cheese is melted and golden.
  16. 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.