Baked Stuffed Eggplants with Cheese and Golden Rice

ByEmily Healthy Recipes
Baked Stuffed Eggplants with Cheese and Golden Rice

Discover a revolutionary way to enjoy eggplant without the mess and oil of traditional frying! These restaurant-quality stuffed eggplants are baked to perfection with a savory vegetable filling, topped with melted cheese and a golden egg yolk crown. Paired with fragrant turmeric rice, this dish transforms simple ingredients into an impressive meal that’s both satisfying and surprisingly healthy. Whether you’re looking for a weeknight dinner solution or an elegant dish to serve guests, this recipe will change the way you think about eggplant forever.

Ingredients

For the Stuffed Eggplants:

  • 4 medium eggplants (approximately 800g/1.75 lbs total)
  • 1 large onion, finely diced (about 150g/5.3 oz)
  • 1 red bell pepper, diced (about 150g/5.3 oz)
  • 2 cloves garlic, minced
  • 1 bunch spring onions, chopped
  • 4 egg yolks
  • 150g/5.3 oz cheese, grated (mozzarella or cheddar work well)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika powder
  • 1 teaspoon dried basil

For the Turmeric Rice:

  • 200g/1 cup long-grain rice
  • 240ml/1 cup water
  • 1 medium onion, finely diced (about 100g/3.5 oz)
  • 1 clove garlic, minced
  • 1 bay leaf
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

Preparing the Eggplants:

Preheat your oven to 180°C (350°F). Wash the eggplants thoroughly and pat them dry. Using a sharp knife, slice off approximately 1 cm from the top and bottom of each eggplant. Stand each eggplant upright and carefully use a spoon to scoop out the flesh, leaving about 1 cm thick walls to create hollow shells. Be gentle to avoid piercing through the skin. Chop the scooped-out eggplant flesh into small cubes and set aside.

Making the Filling:

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened and translucent. Add the red bell pepper and the chopped eggplant flesh to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and any moisture has evaporated. Add the minced garlic, salt, black pepper, paprika, and dried basil. Stir well and cook for another 2 minutes until fragrant. Remove from heat and let the mixture cool slightly.

Stuffing and Baking:

Arrange the hollowed eggplant shells in a baking dish. If they don’t stand upright easily, you can slice a thin strip from the bottom to create a flat base. Divide the vegetable filling evenly among the four eggplant shells, filling them generously. Sprinkle the chopped spring onions over the filling in each eggplant. Carefully place one egg yolk on top of each stuffed eggplant, keeping it intact. Generously cover each eggplant with grated cheese, ensuring the egg yolk and filling are well covered.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly and the eggplant shells are tender when pierced with a fork.

Preparing the Rice:

While the eggplants are baking, prepare the rice. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant but not browned. Add the rice to the pan and stir for 1 minute to coat each grain with oil. Add the turmeric, salt, black pepper, and bay leaf, stirring to distribute the spices evenly.

Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 12 to 15 minutes without lifting the lid. After the cooking time, remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, remove the bay leaf, and serve.

Serving:

Remove the baked eggplants from the oven and let them rest for 3 to 5 minutes. Serve each stuffed eggplant alongside a generous portion of the golden turmeric rice. Garnish with additional fresh herbs if desired.

Time, Servings, and Nutrition

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4

Nutrition per serving: Calories: 420 | Protein: 16g | Carbohydrates: 48g | Fat: 19g | Fiber: 9g | Sodium: 580mg

Why This Recipe is Good for You

This baked eggplant recipe offers numerous health benefits while delivering incredible flavor. By baking instead of frying, you significantly reduce the amount of oil absorbed by the eggplants, cutting calories and unhealthy fats. Eggplants are rich in fiber, antioxidants, and vitamins, particularly nasunin found in the purple skin, which supports brain health. The colorful bell peppers add vitamin C and additional antioxidants, while the turmeric in the rice provides anti-inflammatory properties. The combination of vegetables, cheese, and eggs creates a complete protein profile, making this a balanced, nutritious meal that satisfies hunger without weighing you down. This cooking method preserves the vegetables’ nutrients while creating a dish that’s both wholesome and delicious.