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 Simple Stuffed Eggplant.

Serves: 2

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, lengthways and cut off stalk. Scoop out the centre of the eggplant, spray with olive oil spray, season with salt and pepper and bake in the 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 chopped eggplant centre and cook for a further five minutes. 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, spoon the mixture into the middle and bake a further 20 minutes.

Serve with crumbled feta on top.

Written by Kat