30-Min Herbed Stuffed Eggplant
Halved eggplants roasted until tender, then topped with a spiced rice-and-herb filling and baked until golden. Warm, aromatic, and ready in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Halve eggplants lengthwise. Scoop out flesh, leaving a 1/4-inch shell. Chop the scooped flesh into 1/2-inch cubes.
Step 2
Brush eggplant halves inside and out with 2 tbsp oil. Place cut-side down on a sheet pan. Roast at 425°F for 8 minutes.
Step 3
Heat 1 tbsp oil in a skillet over medium-high. Add diced onion and chopped eggplant flesh. Cook 4 minutes, stirring, until edges soften.
Step 4
Stir in cooked rice, herbs, cumin, lemon juice, salt, and pepper. Cook 1 minute until warmed through and fragrant.
Step 5
Flip eggplant halves cut-side up. Divide rice filling evenly between the four halves, mounding slightly.
Step 6
Bake 8 minutes until filling edges are golden and eggplant is very tender. Serve warm.
Tools you’ll need
- sheet pan
- knife
- cutting board
- 12-inch skillet
- wooden spoon
- spoon for scooping
- oven
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