Simple Stuffed Eggplant

Eggplant is a seriously under-used vegetable, in my opinion. If you’re like me and love it but are unsure how to best enjoy eggplant, try our Mediterranean-inspired recipe for Simple Stuffed Eggplant.

Serves: Two

Time: 50 minutes


  • 1 large eggplant
  • 1 1/2 tablespoons olive oil
  • 1/2  small onion
  • 2 cloves garlic
  • 1/4 red capsicum
  • 1/2  can diced tomatoes
  • 1/2 chorizo sausage, diced
  • 1/4 cup water
  • feta
  • sprinkle rosemary
  • salt and pepper

Preheat oven to 200°C. Cut eggplant in half, length ways and cut off stalk. Spoon out the centre of the eggplant, spray with olive oil spray, season with salt and pepper and set aside. Bake in oven for 30 minutes on a tray lined with baking paper. Meanwhile, heat a small frypan with olive oil and sauté the onion and capsicum for five minutes. Add chorizo and cook for a further five minute. Add garlic and cook for one minute more. Turn down the heat and add the tomato and water sprinkle with rosemary and season with salt and pepper.  Simmer for 10 minutes, turn off heat and set aside. Take the eggplant out of the oven and spoon the mixture into the middle and bake a further 20 mins. 

Serve with crumbled feta on top.

Written by Kat