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Vegetarian, Busy evenings

Stuffed eggplants with rice and tomato

Stuffed eggplants with rice and tomato are a vegetarian dish for 4, ready in 70 minutes, moderate difficulty, for about €2.00 per person. The key is scoring the eggplant flesh before baking and reducing the tomato sauce well, so the rice filling stays moist without soaking the skins.

Soft, tender eggplant halves filled with tomatoey rice and topped with melted cheese, a sunny oven bake.

Stuffed eggplants with rice and tomato
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Under the soft skin, the eggplant flesh blends with rice and reduced tomato sauce into a filling that's moist but still holds together. Fresh parsley adds a green note, oregano brings a sunny touch, and melted cheese on top forms a golden crust. It's a hearty dish you can eat with just a fork.

You can make this on a weeknight when you have a bit of time, or on a meatless Sunday when the whole family still wants something satisfying. Kids love scooping out their own eggplant half like a little boat, and you only need one oven dish to feed everyone.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 4
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 sprigs

Pantry

  • Riceoften in the pantry 200 g
  • Crushed tomatoesoften in the pantry 400 g
  • Olive oiloften in the pantry 4 tbsp
  • Oreganooften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded Emmental cheese 100 g

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 200°C. Cut the eggplants in half, score the flesh in a crosshatch pattern, drizzle with oil, and bake. 25 min

    Place them cut side up, the flesh soaks up the heat better.

  2. Meanwhile, cook the rice in salted water, then drain it. 10 min

    Slightly firm rice will absorb the filling's juices afterward.

  3. Sauté the chopped onion and garlic in oil, add the tomatoes, oregano, salt, and pepper, and let it reduce. 10 min

    The sauce should thicken, otherwise the filling turns soggy.

  4. Scoop out the eggplant flesh with a spoon, chop it roughly, and mix it with the rice, sauce, and parsley. 5 min

    Leave about a centimeter of flesh on the skin so the shells hold together.

  5. Fill the skins with the mixture, sprinkle with Emmental, and bake again. 20 min

    Arrange them snugly in the dish, they'll support each other while baking.

Our tips to get it right

  • Pick firm eggplants of similar size, they'll cook at the same rate and hold their shape better once stuffed.
  • Salt the rice cooking water lightly but not too much, the tomato sauce and cheese already add plenty of flavor.
  • If the eggplant flesh releases a lot of water as it cooks, drain it for a few minutes before mixing it with the rice, for a firmer filling.

The variations

  • Swap the cheese for shredded mozzarella for a stretchier, gooier topping.
  • For a heartier version, add some cooked ground meat with the onion and garlic before stirring in the tomatoes.
  • To save time, use precooked rice or leftover cooked rice, it shaves a good ten minutes off the recipe.

What to serve it with

  • A lemony green salad
  • Fresh bread for scooping up sauce
  • A light tabbouleh starter

Storage

Stuffed eggplants keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooled, laid flat in an airtight container. Reheat them in the oven rather than the microwave, so the top crisps up again.

Questions about this dish

Can you make stuffed eggplants ahead of time?

Yes, you can assemble them the day before and keep them covered in the fridge. Just bake them the next day for the final cheese bake.

Can you swap the rice for another grain?

You can use bulgur or cooked couscous instead of rice, in the same amount. The filling's cooking time stays the same.

Why score the eggplant flesh before baking?

Scoring lets heat reach the flesh evenly and oil soak in better. The eggplant cooks faster and scoops out easily afterward.

Do stuffed eggplants freeze well?

Yes, once cooked and cooled, they freeze easily in an airtight container. Thaw them in the fridge before reheating in the oven.

How long does it take to make stuffed eggplants with rice, tomato, and cheese?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in stuffed eggplants with rice, tomato, and cheese?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed eggplants with rice, tomato, and cheese cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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