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Eggplants stuffed with plain rice and vegetables

Eggplants stuffed with plain rice and vegetables

Main dishes

A versatile dish from Mediterranean cuisine, these stuffed eggplants are both delicious and healthy.

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Recipe from CTHOE, adapted by Recette de cuisine · · updated on

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Eggplants have a mild flavor, but they are very versatile in cooking. They don’t develop much of an aroma, whether cooked or grilled. Season them generously to make them more flavorful. This recipe for stuffed eggplants with plain rice and vegetables is from Mediterranean cuisine, which is known for being very healthy.

Ingredients and directions

  • Prep time45 min
  • Cook time30 min
  • Total1 hr 15 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodfour
  • Estimated cost$18.58 $4.65 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $3.52
  • $1.82
  • $0.35
  • $0.26
  • $0.18
  • $5.83
  • $5.59
  • $0.66
  • $0.27
  • $0.06
  • $0.04

Prices from US supermarkets for 8 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Bring the broth to a boil, add the rice, and let it simmer for 45 to 50 minutes over low heat.
  2. Finely chop the onion and garlic, and sauté them in the oil. ≈ 8 min
  3. Cut the eggplants in half lengthwise and scoop out the insides with a spoon, leaving about 5 mm of flesh. ≈ 8 min
  4. Dice the removed meat and the de-seeded bell pepper, then add them to the onions and let them cook for a moment. ≈ 8 min
  5. Finely grate the cheese. ≈ 8 min
  6. Chop the walnuts and parsley, and mix them with the vegetables, rice, and cheese. ≈ 8 min
  7. Season with pepper, salt, a little cinnamon, and Worcestershire sauce. ≈ 2 min
  8. Sprinkle the eggplants with this mixture and place them on a lightly oiled baking sheet. ≈ 10 min
  9. Bake in the oven at 180 °C for 30 to 40 minutes.

The bill

Eggplants stuffed with plain rice and vegetables

  • 200 g of whole grain round rice$3.52
  • 500 ml of vegetable stock$1.82
  • 2 tablespoons of olive oil$0.35
  • 125 g of onion$0.26
  • 2 cloves of garlic$0.18
  • 1 kg of eggplant$5.83
  • 200 g of pecorino or another hard cheese$5.59
  • 30 grams of walnut kernels$0.66
  • salt, pepper$0.27
  • cinnamon$0.06
  • Worcestershire sauce$0.04

Total$18.58

that's $4.65 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of whole grain round rice
  • 500 ml of vegetable stock
  • 2 tablespoons of olive oil
  • 125 g of onion
  • 2 cloves of garlic
  • 1 large bell pepper
  • 1 kg of eggplant
  • 200 g of pecorino or another hard cheese
  • 30 grams of walnut kernels
  • One bunch of flat-leaf parsley
  • salt, pepper
  • cinnamon
  • Worcestershire sauce

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