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.
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)
- Set the oven at 400°F/200°C.
- 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.
- Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
- 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.
- Add the tomatoes, bay leaf, salt, and pepper. Cook, stirring often, for 3-4 minutes.
- 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.
- Lower the oven temperature to 375°F/190C.
- 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.
- 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!
- Plate it. Eat it.
Again, go make this – your family will love you more. I’m talking from experience.
{ 56 comments… read them below or add one }
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!
This looks amazing. I'd love to have this and only this for dinner!
I have got to try this one! I love eggplants and the filling looks amazing!
Thank you guys! :D
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.
I'm on an eggplant kick and these look delicious, thanks for the post!
MARVELOUS creation!!
whoa, i've never seen anything quite like this before, but if it's got paneer, then i know i'd love it
I have to try this recipe! It looks amazing!
This looks wonderful. I just bought a big fat eggplant yesterday and guess what, i have all the ingredients on hand…
:-)
yours look as pretty as hers :) lovely! i will try the veg version of this and get back to you.
i am loving this "item" must try soon
Would love to try the veggie version..love the addition of crumbled paneer.
Your pictures are having the same effect on me. I want to try this recipe now :D
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.
These stunning pics are getting me tempted now!
Thanks everyone, your comments make me so happy! :D
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.
These look wonderful, and your photos are especially lovely!
This looks too good…a must-try!
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.
that looks really beautiful, such great photos!
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!
Just found your blog! WOW those look incredible! Can't wait to read more of your recipes! YUM…
That dish looks fantastic! Yummy!
Cheers,
Rosa
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!
I'm sure you had a great time relishing eggplants made this way!
I bookmarked this. TOTALLY making it! It looks absolutely scrumptous and I WON'T be able to sleep until I had a proper taste!
oh wow those are some seriously stuffed eggplants! They look amazing!
Thank you all so much!
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!
Hhehe thanks, Ketan!
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 :)
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
Hey thanks Madhuli! Yes, Bombay is slowly becoming a gourmet city! Have to admit that the za'atar is from Kuwait though. :)
That does sound delicious, I might be giving it a try very soon!
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!
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!
That looks so gorgeous and delicious. Thanks for the recipe and for showing.
My wonderful lover loves eggplant, can't wait to make it for him, soon, I hope, Wonka is my name
This one looks like something I want to try really soon! Looks delicious!
Thanks! :D
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!
This looks like a great recipe. Eggplant has great health benefits. Can't wait to try something other than Eggplant parm
Also, check out the New Orleans Creole version of this fabulous eggplant recipe. Bon apetit.
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?
Hi Kyle, Have you had a look at the recipe list? http://purplefoodie.com/recipe-list/ Scroll down to the Mains section and you can see quite a few vegetarian options in there. :)
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
Just made this (vegetarian version) for dinner tonight. Yum : )
Vegetarians do not need the reminder to omit the meat. Really.
This looks so amazing! Even though im the only one in the family who eats eggplants…im making this! More for me :)
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