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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 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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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!