Stuffed Eggplant

I am eggplant (aubergine) obsessed! It has been so long since I’ve had it and so led to today’s delightful creation.

The filling is a rich, flavoursome tomato based sauce filled with vegetables to make it super healthy and most importantly, satisfying that hunger!

Eggplant prices have been a bit steep in some areas, so shop around for yours. This meal in total cost approximately $2 I believe. So really no excuses for preparing fresh, healthy food in your own home.

This dish is conveniently dairy free, meat free and can be made low fodmaps by omitting the garlic and bread topping.

Stuffed Eggplant

What you’re going to need

1 medium eggplant, cut in half longways

1 400ml bottle Passata tomato sauce (or tin tomatoes blended will work too)

1 small zucchini, finely grated

1 small carrot, finely grated

1-2 cloves garlic (to your taste preferences), minced/grated with a microplane

olive oil

salt and pepper to season

fresh thyme and basil

1 slice stale bread, blended into a coarse crumb (optional)


  1. Preheat oven to 200 degrees Celcius.
  2. In a fry pan, heat up 1 tablespoon olive oil on a medium heat. Add the garlic, carrot and zucchini. Stir to get a decent coating with the oil and allow to cook for 2-3 minutes.
  3. Whilst the fry pan contents is cooking, spoon out the insides of each half of the eggplant leaving around 1cm of flesh still attached to the skin to give it shape and stability. Place eggplant halves in the oven for 20 minutes to start the cooking process.
  4. Roughly chop the scooped out filling and add to the fry pan with the other ingredients. Mix until well combined then reduce heat to a simmer. Add the tomatoes and make sure everything is coated with the liquid. Leave to simmer for 15 minutes.
  5. Remove eggplants from the oven and turn off the tomato sauce. Using a spoon, add the mixture into the eggplant halves. Top with bread crumbs and thyme.
  6. Bake in the oven for 15 minutes or until bread crumbs are golden. (If you’re not using breadcrumbs, the eggplant will still require baking for 15 minutes or so)
  7. Serve immediately with fresh basil!

stuffed aubergine

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