Stuffed Eggplant
Eggplants are incredibly versatile and widely popular vegetables enjoyed in a variety of traditional dishes across the globe, cherished for their unique ability to absorb flavors and complement a broad spectrum of ingredients. The finest eggplants are typically young and firm, boasting thin, delicate skins and a mild, subtly sweet flavour that enhances the overall taste and complexity of meals without overpowering other components. In contrast, larger eggplants tend to contain more seeds, have a tougher texture, and often carry a slightly bitter taste that can be off-putting if not prepared thoughtfully. This bitterness can be effectively reduced by salting the eggplant slices for about 30 minutes, then thoroughly draining and patting them dry before cooking, allowing for a more balanced and enjoyable culinary experience. In this recipe, I like to oven-roast young eggplant stuffed generously with cherry tomatoes, local buffalo mozzarella or any soft fresh cheese, and fresh basil, resulting in a delicious, healthy dish that bursts with vibrant flavours and a pleasing crisp texture, perfect for a sophisticated yet comforting meal.
Stuffed Eggplant Recipe
By Zosia Culinary Adventures | Date: August 14, 2025
Preparation Time: 15 minutes
Cook Time: 20minutes
Yield: 4 servings
Ingredients:
2 medium size young eggplants, cut in half lengthwise
350 g cherry tomatoes, cut in half
2 clove of garlic, chopped
250 g Buffalo mozzarella or Santa Lucia Fior’ di Latte Soft Cheese, diced
10 g fresh basil
5 g fresh oregano
sea salt to taste
freshly ground black pepper to taste
2 tablespoons olive oil plus extra for cooking
Instructions:
Preheat oven to 400°F or 205°C.
Prepare a baking sheet lined with parchment paper
Wash and dry the eggplants. Cut them lengthwise in half. Use a sharp knife to make a crisscross pattern inside each half, about an inch apart, cutting deep into the flesh but not through the skin.
Place the eggplant halves cut-side up on the baking sheet, then generously sprinkle them with salt and drizzle with a good quality olive oil. Allow them to bake for about 30 minutes, until they become tender and golden brown.
Heat oil in a pan. Add minced garlic, baby tomatoes, basil, and oregano. Sauté gently for 10 minutes to blend flavors.
When the eggplant is tender, remove from the oven, gently mash the inside with a fork. Then, top each half with sautéed tomatoes, and cover half with buffalo mozzarella.
Bake at 350°F (177°C) for approximately 10 to 12 minutes, or until the cheese has fully melted and developed a delicate, lightly crisp texture.
Garnish with fresh basil.
Enjoy it on its own as a simple, satisfying snack or serve it alongside your main course as a flavorful and nutritious side vegetable.
