Tomato Stuffed Roasted Eggplant

This delicious Tomato Stuffed Roasted Eggplant is super easy to make and the perfect vegetarian entree that is filling and tasty. Great for parties as well! 

Tomato Stuffed Roasted Eggplant

This week I was shopping at Whole Foods when I stumbled onto a cool eggplant with some frilly vertical lines that looked like candy. Since you know I am addicted to this vegetable, I took it home and came up with this delicious and easy Tomato Stuffed Roasted Eggplant.

Now that summer is here the eggplants and tomatoes are looking amazing. I was able to find little red cherry tomatoes, little yellow tomatoes, and tomatillos. The 3 of them not only provide a beautiful color, but also an intense flavor that goes in perfect harmony with the eggplant.

I also added some herbs and parmesan cheese on the top to round out the flavors. The result is this amazing Tomato Stuffed Roasted Eggplant. Perfect for a vegetarian entree option, or an easy side dish for entertaining.

It’s easy to imagine serving a big platter full of beautiful roasted eggplants surrounded by tomatoes. Colorful, fresh, and also delicious.

This week has been intense, I’ve had so much work and deadlines, that I needed to take a break physically and mentally. Cooking is my ultimate escape, where time and space don’t really exist.

I can just open the fridge and look in my pantry for ingredients that I already have and start cooking while listening to Coldplay. That’s heaven for me.

The great news is that school will be out soon and I can enjoy some relaxing time with the girls. We all need a vacation from routine and our daily life. We’re planning to BBQing outside  a few times a week.

I hope you can try this delicious Tomato Stuffed Roasted Eggplant at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

CLICK HERE FOR MORE STUFFED EGGPLANT RECIPES 

5 from 2 votes

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Tomato Stuffed Roasted Eggplant

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

This delicious Tomato Stuffed Roasted Eggplant is super easy to make and the perfect vegetarian entree that is filling and tasty. Great for parties as well!

Course: Entree

Servings: 4 -6 servings

Author: Tiffany Bendayan

Ingredients

• For eggplants
• 2-3 Eggplants
• 2 Teaspoons of olive oil
• Salt + Pepper
• For Filling
• 8 oz of red cherry tomatoes sliced in 4
• 8 oz of yellow cherry tomatoes sliced in 4
• 4 in Tomatillos sliced 8
• 1 teaspoon of oregano
• 1 teaspoon of fresh basil chopped
• 1 teaspoon of thyme chopped
• 2 Teaspoons of olive oil
• 2 teaspoons of vinegar
• 2 cloves garlic chopped
• Salt + Pepper
• For topping:
• Parmesan cheese freshly grated (optional)

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Line a sheet pan with aluminum foil
3. Cut the eggplants in half
4. Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
5. Add olive oil, salt, and pepper
6. Roast the eggplant in the oven for 30 minutes
7. Remove from oven and let them cool
8. When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
9. For filling:
10. Cut the pulp of the eggplant into small chunks
11. Mix everything in a bowl including the eggplant chunks and check for seasoning
12. Spoon filling onto each half of the eggplant
13. Return the eggplants to the oven and roast for 20 more minutes
14. Add the grated parmesan on top and roast for 10 minutes
15. Remove from oven and enjoy!