Satisfy Your Cravings with Ina Garten Stuffed Eggplant Delight
Savor Ina Garten Stuffed Eggplant, a vibrant dish filled with cherry tomatoes, fresh herbs, and tangy cheese, perfect for any occasion.
Equipment
- Oven
- baking sheet
- skillet
- spoon
- Parchment paper
Ingredients
For the Eggplant
- 2 medium Eggplants Fresh for best texture
For the Filling
- 2 tablespoons Olive Oil Divided use for moisture
- 1 medium Yellow Onion Sautéed for sweetness
- 2 cloves Garlic Fresh offers best quality
- 1 cup Cherry Tomatoes Juicy and tangy
- 1 teaspoon Kosher Salt Essential for seasoning
- 1/2 teaspoon Black Pepper Freshly ground for a kick
- 1/4 teaspoon Crushed Red Pepper Flakes Optional heat
- 1/4 cup Fresh Parsley or Basil For a fresh burst
- 1 cup Breadcrumbs Panko preferred for crispiness
- 1/2 cup Parmesan Cheese or Feta For creamy richness
- 1/4 cup Pine Nuts or Walnuts Optional, toasted for crunch
Instructions
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the eggplants with 2 tablespoons of olive oil, place them cut-side down on the baking sheet, and roast for 25–30 minutes until tender and lightly browned.
- Once roasted, let the eggplants cool slightly, scoop out the flesh, leaving about a ½-inch shell, and chop the flesh.
- In a skillet, heat the remaining olive oil over medium heat, add the onions and sauté for 5–7 minutes, then stir in the garlic for the final minute.
- Add the chopped eggplant flesh, cherry tomatoes, kosher salt, black pepper, and crushed red pepper flakes to the skillet, cooking for about 5 minutes.
- Remove from heat and stir in the breadcrumbs, fresh herbs, and half of the cheese.
- Place the eggplant shells cut-side up on the baking sheet, fill with the mixture, and top with remaining cheese.
- Bake for 15–20 minutes until heated through and cheese is golden.
- Before serving, sprinkle with fresh herbs or drizzle with olive oil.
Notes
Optional: Serve with a side salad or crusty bread to enhance the meal.