Stuffed Aubergine

August 26, 2009
Ingredients for Stuffed Eggplant


Over the past weekend, while I was catching up on my feeds, my heart skipped a beat when I saw a beautiful photo of stuffed eggplants on La Tartine Gourmande. The stunning visual was enough to convince me to make them.


On my weekend grocery trip, I made sure to buy a firm and plump eggplant to make these stuffed shells of goodness. Grandma’s tip: run your finger over the eggplant and look closely – there shouldn’t be any tiny holes on it or you’ll have company when you cut it open.

This is one heck of a recipe that’s awfully flavourful and indescribably comforting. You will find yourself take one quick bite after another and will find it hard to share. I promise. What I also like about the recipe is that is excellent to make ahead of time and then reheat just before you want to eat it. This is one comfort food you should not deprive yourself of.


Ingredients for Stuffed eggplant


Stuffed Eggplants
Adapted from: Beatrice Peltre
Yield: 2 servings

2 medium or 1 large eggplant
Olive oil (for sprinkling)
Salt and pepper, to taste
2 tbsp olive oil
½ tsp ground coriander
½ tsp ground cumin
1 clove garlic, finely chopped
2 medium ripe tomatoes, coarsely chopped
1 bay leaf
1 cup paneer or whole milk ricotta (I used crumbled paneer)
1/3 cup finely grated parmesan
1 tbsp chopped fresh cilantro
2 sausages or 2 slices ham, finely diced, or omit this if you’re vegetarian (I used chicken sausages)
1 egg, beaten
Extra fresh cilantro, chopped (for sprinkling)

  1. Set the oven at 400°F/200°C.
  2. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste. Bake for 20 minutes or until tender.
  3. Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
  4. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the coriander, cumin and chopped garlic to it. Cook over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant.
  5. Add the tomatoes, bay leaf, salt, and pepper. Cook, stirring often, for 3-4 minutes.
  6. Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Discard the bay leaf.
  7. Lower the oven temperature to 375°F/190C.
  8. Stir the paneer/ricotta, parmesan, cilantro, sausages/ham, salt, and pepper into the eggplant mixture. Once the mixture is little cool, stir in the beaten egg. Fill the eggplant shells back with the stuffing. Reserve some of the parmesan for later.
  9. Return the shells to the baking dish. Sprinkle with olive oil. Bake the eggplant for 30-40 minutes or until the shells are tender when pierced with a skewer. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant for a golden, cheesy finish!
  10. Plate it. Eat it.
Stuffed Aubergine

Again, go make this – your family will love you more. I’m talking from experience.


  • Reply Jen @ My Kitchen Addiction August 26, 2009 at 1:41 AM

    Wow – that looks amazing! I wish I had all of the ingredients.. I would make it tonight for dinner. I am putting this on my must-make list!

  • Reply RecipeGirl August 26, 2009 at 1:51 AM

    This looks amazing. I'd love to have this and only this for dinner!

  • Reply Jada August 26, 2009 at 3:55 AM

    I'm on an eggplant kick and these look delicious, thanks for the post!

  • Reply Maria August 26, 2009 at 2:01 AM

    I have got to try this one! I love eggplants and the filling looks amazing!

  • Reply The Purple Foodie August 26, 2009 at 2:03 AM

    Thank you guys! :D

  • Reply Jamie August 26, 2009 at 3:13 AM

    I can't wait to try this. My husband does not like eggplant. I hope to change his mind with this recipe. It is wonderful that it isn't breaded, fried and covered with cheese.

  • Reply VeggieGirl August 26, 2009 at 4:02 AM

    MARVELOUS creation!!

  • Reply Justin August 26, 2009 at 8:07 AM

    whoa, i've never seen anything quite like this before, but if it's got paneer, then i know i'd love it

  • Reply delightfullysweet August 26, 2009 at 8:12 AM

    I have to try this recipe! It looks amazing!

  • Reply pRiyA August 26, 2009 at 9:32 AM

    This looks wonderful. I just bought a big fat eggplant yesterday and guess what, i have all the ingredients on hand…

  • Reply Nags August 26, 2009 at 10:38 AM

    yours look as pretty as hers :) lovely! i will try the veg version of this and get back to you.

  • Reply arundati August 26, 2009 at 1:55 PM

    i am loving this "item" must try soon

  • Reply Parita August 26, 2009 at 5:49 PM

    Would love to try the veggie version..love the addition of crumbled paneer.

  • Reply Ben August 26, 2009 at 5:50 PM

    Your pictures are having the same effect on me. I want to try this recipe now :D

  • Reply Cheri August 26, 2009 at 8:01 PM

    Mmm.. that does look and sound amazing. I have never had eggplants before because I never knew what I would want to do with them.. but I just might have to give this a try.

  • Reply Rachel August 26, 2009 at 8:50 PM

    These stunning pics are getting me tempted now!

  • Reply Holly August 27, 2009 at 2:50 AM

    I am always looking for eggplant recipes since egg plant is my best growing veg. I love how you kept the stem on, great presentation.

  • Reply Allison Arevalo August 26, 2009 at 11:04 PM

    Beautiful photos! I love the color combination on your site, so cheerful. I would love to try this with paneer. I've never cooked with it before.

  • Reply The Purple Foodie August 26, 2009 at 10:12 PM

    Thanks everyone, your comments make me so happy! :D

  • Reply Amy I. August 26, 2009 at 11:10 PM

    These look wonderful, and your photos are especially lovely!

  • Reply pigpigscorner August 27, 2009 at 2:43 AM

    This looks too good…a must-try!

  • Reply Amanda August 27, 2009 at 6:36 AM

    that looks really beautiful, such great photos!

  • Reply Sunita August 27, 2009 at 8:40 AM

    Aaaargh! What a shame that my husband is allergic to brinjals :( That photo is so tempting but I'd hate to make it and not be able to share :( :(
    Shaheen, I love the way your blog is developping. Way to go!

  • Reply insideiamdancing August 27, 2009 at 7:27 PM

    Just found your blog! WOW those look incredible! Can't wait to read more of your recipes! YUM…

  • Reply Rosa's Yummy Yums August 28, 2009 at 12:22 AM

    That dish looks fantastic! Yummy!



  • Reply ChichaJo August 28, 2009 at 11:16 AM

    I saw the same dish on Bea's blog and got likewise inspired! I didn't follow her exact recipe, because I had leftovers I wanted to use up in the filling, but it's true how comforting it was! Yours looks delicious too!

  • Reply Anushruti August 29, 2009 at 10:58 PM

    I'm sure you had a great time relishing eggplants made this way!

  • Reply burpandslurp August 31, 2009 at 9:01 AM

    I bookmarked this. TOTALLY making it! It looks absolutely scrumptous and I WON'T be able to sleep until I had a proper taste!

  • Reply stephchows August 31, 2009 at 11:21 PM

    oh wow those are some seriously stuffed eggplants! They look amazing!

  • Reply The Purple Foodie September 1, 2009 at 9:07 AM

    Thank you all so much!

  • Reply Danielle September 2, 2009 at 2:30 AM

    Oooh there's something about eggplants that is oh-so comforting! I love cooking them in ratatouille or in a babaghanoush so thank you for adding another recipe to my list :)

  • Reply Ketan Jain September 1, 2009 at 9:19 PM

    thats the most good looking eggplant dish I have ever seen. I almost want to to reach out into the screen and dig in!! Fab stuff!

  • Reply The Purple Foodie September 1, 2009 at 9:52 PM

    Hhehe thanks, Ketan!

  • Reply Madhuli September 2, 2009 at 10:23 AM

    Nice recipe.And you have a wonderful blog.Could not believe you blog from Mumbai. Its just 3-4 hrs from my place and you get Feta,Za'tar, hazelnuts!..very cool.Thanks for sharing these lovely recipes

  • Reply The Purple Foodie September 2, 2009 at 12:01 PM

    Hey thanks Madhuli! Yes, Bombay is slowly becoming a gourmet city! Have to admit that the za'atar is from Kuwait though. :)

  • Reply Chocolate Shavings September 3, 2009 at 6:16 PM

    That does sound delicious, I might be giving it a try very soon!

  • Reply Stephanie September 6, 2009 at 9:33 PM

    I happened to have all the ingredients on hand so I made this last night- DELICIOUS! I sauteed some onions before adding the garlic and spices, and used grape tomatoes instead of roma tomatoes. I will Definitely be making this again!

  • Reply The Purple Foodie September 7, 2009 at 12:02 AM

    Let me know when you do, Chocolate Shavings!

    Stephanie! I'm so happy to hear you enjoyed this. I love eggplant so much more than I ever did just because of this recipe!

  • Reply MaryMoh September 16, 2009 at 8:25 PM

    That looks so gorgeous and delicious. Thanks for the recipe and for showing.

  • Reply Anonymous September 21, 2009 at 12:32 AM

    My wonderful lover loves eggplant, can't wait to make it for him, soon, I hope, Wonka is my name

  • Reply K October 8, 2009 at 8:40 PM

    This one looks like something I want to try really soon! Looks delicious!

  • Reply The Purple Foodie October 9, 2009 at 12:00 PM

    Thanks! :D

  • Reply The Ordinary Vegetarian October 12, 2009 at 9:13 PM

    Simply fantastic. I'm bookmarking this right now. All I need is a couple of eggplants and the cheese and I'm on my way!

  • Reply andrewrs78 February 14, 2010 at 5:22 AM

    This looks like a great recipe. Eggplant has great health benefits. Can't wait to try something other than Eggplant parm

  • Reply carmelo Aponte March 4, 2010 at 2:43 AM

    Also, check out the New Orleans Creole version of this fabulous eggplant recipe. Bon apetit.

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  • Reply Kyle November 20, 2010 at 2:51 AM

    Thanks for the recipe. I found your blog when looking for a good potato fry recipe and bookmarked it because they were so good. My girlfriend is a vegetarian and leaving for Turkey tomorrow for a week. I came on here to find something to make her for dinner tonight and this looks perfect. Have any ideas for accompanying dishes?

  • Reply Mike March 12, 2011 at 10:44 AM

    I replaced the rocotta and egg with Thai red rice and grated parmesan. To die for I have now made it several times. The stuffing mix also goes well in capsecoms

  • Reply Melody May 16, 2011 at 6:39 AM

    Just made this (vegetarian version) for dinner tonight. Yum : )

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  • Reply Miriam Weinstein September 16, 2011 at 11:15 PM

    Vegetarians do not need the reminder to omit the meat. Really.

  • Reply Prassuna September 22, 2011 at 12:14 PM

    This looks so amazing! Even though im the only one in the family who eats eggplants…im making this! More for me :)

  • Reply Mary September 26, 2011 at 11:48 PM

    I made this recipe, it was excellent

  • Reply Troy October 7, 2011 at 3:56 AM

    This recipe was excellent. But, I did make a few changes:
    I used leftover pork medallions and pork gravy instead
    of tomato based. I used cheddar cheese instead of
    Parmesan in the filling, and I mixed Parmesan w/ cheddar
    for the topping. Wow – this was good – a real keeper.
    Looks good in presentation as well :) Thanks.

  • Reply Chef dePaprika July 24, 2012 at 11:47 AM

    Very nice recipe! Great pictures!
    I got hungry… ;)

    I tried a version with pasta.

  • Reply Me September 14, 2012 at 2:41 AM


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  • Reply Jagoda May 13, 2013 at 10:53 PM

    I love stuffed eggplants. Luckily aubergine is available in southern Spain for most of the year, however, they have the most magical taste in the late summer. With a glass of red wine…mmm :D

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