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Eggplants stuffed with onion and tomatoes

Eggplants stuffed with onion and tomatoes

Main dishes

Discover this delicious recipe for stuffed eggplant with onions and tomatoes, perfect for a family meal.

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Recipe from MediaWiki default, CTHOE, NikiWiki and 2 other contributors, adapted by Recette de cuisine · · updated on

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This recipe offers a simple and delicious version of stuffed eggplant. The eggplants are filled with a flavorful mixture of onion and tomato, then baked with Parmesan cheese.

Ingredients and directions

  • Prep time45 min
  • Cook time30 min
  • Total1 hr 15 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodfour, frying pan
  • Estimated cost$21.38 $5.35 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $7.00
  • $0.21
  • $0.18
  • $0.03
  • $6.70
  • $0.17
  • $0.27
  • $0.96

Sauce

  • $0.06
  • $5.80

Prices from US supermarkets for 9 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash and dry the eggplants, remove the stem, and cut them in half lengthwise, to create a top and a bottom. ≈ 8 min
  2. Remove the core, leaving a border of at least 5 mm, and chop the flesh into small pieces. ≈ 8 min
  3. Peel and chop the onion into small pieces. Mince the garlic and season it with salt. ≈ 8 min
  4. Wash the tomatoes, remove the seeds, and chop the flesh into small pieces. Finely chop the basil. ≈ 8 min
  5. Blanch the eggplant halves for 3 minutes in boiling, salted water, then cool them and drain them thoroughly.
  6. Grease a gratin dish, place the eggplant slices inside, and preheat the oven to 200 °C.
  7. Heat the oil in a pan (reserve 50g for the sauce), add the onions and tomatoes, and cook for 10 minutes.
  8. Add the garlic and basil, season with salt and pepper, and then sprinkle the eggplants with this mixture. ≈ 10 min
  9. Grate the Parmesan cheese over the top and bake for 30 minutes in the lower part of the oven.
  10. For the sauce, melt the remaining onion in the oil, add the chopped tomatoes, and let them reduce slightly. Then, add the herbs, salt, and pepper.
  11. Serve the eggplant with the sauce. ≈ 2 min

The bill

Eggplants stuffed with onion and tomatoes

  • 4 eggplants$7.00
  • 1 large sweet onion$0.21
  • 2 cloves of garlic$0.18
  • salt$0.03
  • 4 fragrant tomatoes$6.70
  • oil for cooking$0.17
  • Freshly ground pepper$0.27
  • 80 g of Parmesan cheese, in chunks$0.96
  • 1 tablespoon of oil$0.06
  • 450 g of chopped tomatoes$5.80

Total$21.38

that's $5.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 eggplants
  • 1 large sweet onion
  • 2 cloves of garlic
  • salt
  • 4 fragrant tomatoes
  • One bunch of basil
  • oil for cooking
  • Freshly ground pepper
  • 80 g of Parmesan cheese, in chunks
  • 1 tablespoon of oil
  • 450 g of chopped tomatoes
  • 3 tablespoons of mixed frozen herbs

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