Vegetable-Forward
Free recipe
Roasted Stuffed Eggplant
Our vegetable kitchen turns stuffed eggplant into something special, ready in roughly 88 minutes start to finish.
***** 4.5 · 433 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the stuffed eggplant warm, with plenty of good bread or a simple salad alongside. This makes about 6 servings; leftovers keep well for a day.
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