Table of Contents
If you’re looking for a dish that’s as adorable as it is delicious, these Easy Stuffed Mini Eggplants are a must-try. Bursting with flavor and perfect for any occasion, this recipe combines tender eggplants with a savory stuffing that will leave everyone wanting more. Whether you’re serving them as a side dish or a main course, these stuffed mini eggplants are a delightful addition to your recipe collection. Ready to get started? Let’s dive into this delicious journey!
Ingredients
For the Eggplants:
- 6 mini eggplants, halved and hollowed out
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Stuffing:
- 1/2 cup cooked quinoa or rice
- 1/2 cup cherry tomatoes, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional for topping)
Serving Size
Serves 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Why You’ll Love These Easy Stuffed Mini Eggplants
There’s something so satisfying about a recipe that’s both easy and impressive. These Easy Stuffed Mini Eggplants tick all the boxes — they’re quick to prepare, packed with wholesome ingredients, and absolutely stunning on the plate. Perfect for weeknight dinners or as a crowd-pleasing appetizer, they’re a versatile dish that you’ll want to make again and again.
Step-by-Step Guide: How to Make Easy Stuffed Mini Eggplants
1. Prepare the Eggplants
- Preheat Your Oven: Set your oven to 375°F (190°C).
- Hollow Out the Eggplants: Slice the mini eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a small border around the edges.
- Season the Eggplants: Place the hollowed-out eggplants on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
2. Make the Stuffing
- Sauté the Aromatics: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant.
- Combine the Ingredients: In a mixing bowl, combine the cooked quinoa or rice, sautéed onion and garlic, diced cherry tomatoes, crumbled feta, chopped parsley, dried oregano, red pepper flakes (if using), salt, and pepper. Mix everything together until well combined.
3. Stuff the Eggplants
- Fill the Eggplants: Spoon the stuffing mixture into each eggplant half, pressing it down gently to ensure it’s well-packed.
- Optional Breadcrumb Topping: If you’re a fan of a crunchy topping, sprinkle a little bit of breadcrumbs over each stuffed eggplant.
4. Bake to Perfection
- Bake the Eggplants: Place the stuffed eggplants in the preheated oven and bake for 20–25 minutes, or until the eggplants are tender and the stuffing is golden brown.
- Cool Slightly: Remove the eggplants from the oven and let them cool for a few minutes before serving.
5. Serve and Enjoy
- Garnish and Serve: Sprinkle with additional fresh parsley or a drizzle of olive oil before serving. These stuffed mini eggplants are perfect on their own or served alongside a fresh salad.
The Perfect Bite Every Time
These Easy Stuffed Mini Eggplants are everything you want in a dish — comforting, flavorful, and easy to make. The combination of tender eggplant, savory stuffing, and a hint of spice creates a perfect bite every time. Plus, they’re a great way to incorporate more veggies into your diet in a fun and delicious way. Whether you’re cooking for family or friends, these stuffed eggplants are sure to impress. Give them a try, and let the flavors speak for themselves!
