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Eggplant stuffed with onions and tomatoes

Eggplant stuffed with onions and tomatoes

Main dishes

Discover this 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 (KochWiki), adapted by Recette de cuisine ·

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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$15.24 $3.81 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $7.00
  • $0.15
  • $0.10
  • $0.03
  • $1.36
  • $0.17
  • $0.10
  • $0.96
  • $4.20
  • $1.17

Prices from US supermarkets for 7 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash the eggplants, dry them, cut off the stem end, and cut the eggplants in half horizontally to create two pieces: a top and a bottom. ≈ 8 min
  2. Remove the flesh from the bottom of the fruit, cut it into small pieces, leaving a margin of at least 5 mm. ≈ 8 min
  3. Cut the flesh of the fruits into small, diced pieces. ≈ 8 min
  4. Peel the onions and chop them finely. ≈ 8 min
  5. Peel the garlic and finely chop it into small pieces. ≈ 8 min
  6. Season the garlic with salt. ≈ 2 min
  7. Wash, dry, chop the tomatoes into quarters, remove the stems, core them, and chop the flesh into small pieces. ≈ 8 min
  8. Wash the basil, dry it, remove the leaves from the stems, and finely chop them. ≈ 8 min
  9. Place the saltwater in a pot. ≈ 3 min
  10. Let both halves of the eggplant soak in the boiling salted water for 3 minutes.
  11. Place the eggplants in a colander, rinse them thoroughly, and drain them well. ≈ 2 min
  12. Grease a gratin dish. ≈ 3 min
  13. Cut the thicker parts of the zucchini into pieces and place them in the mold. ≈ 3 min
  14. Preheat the oven.
  15. Heat some oil paint in a pan.
  16. Add the onion (leaving aside about 50g) to the pan and cook over low heat until it is tender.
  17. Add the tomatoes and diced eggplant. ≈ 3 min
  18. Let it dry for 10 minutes.
  19. Add the garlic and basil, then mix. ≈ 4 min
  20. Season with salt and pepper. ≈ 2 min
  21. Fill the lower parts of the eggplants with the prepared mixture. ≈ 10 min
  22. Sprinkle the cheese over the eggplants. ≈ 3 min
  23. Place the mold on the lower rack, then position it on the oven rack.
  24. Let the gratin simmer for about 30 minutes.
  25. Heat some oil paint in a pan.
  26. The other onions are cooked slowly in a broth until they are tender.
  27. Add the chopped tomatoes. ≈ 3 min
  28. Mix thoroughly. ≈ 4 min
  29. Reduce slightly.
  30. Add the mixed herbs. ≈ 3 min
  31. Season with salt and pepper. ≈ 2 min
  32. Serve the sauce with the eggplant. ≈ 2 min

The bill

Eggplant stuffed with onions and tomatoes

  • 4 eggplants$7.00
  • 1 onion$0.15
  • 2 fresh cloves of garlic$0.10
  • salt$0.03
  • 4 tomatoes, preferably very flavorful ones$1.36
  • oil paint for cooking$0.17
  • Freshly ground pepper$0.10
  • 80 g of Parmesan cheese, cut into pieces$0.96
  • 1 liter of oil paint$4.20
  • 450 g of chopped tomatoes$1.17

Total$15.24

that's $3.81 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 eggplants
  • 1 onion
  • 2 fresh cloves of garlic
  • salt
  • 4 tomatoes, preferably very flavorful ones
  • Fresh, from the farm
  • oil paint for cooking
  • Freshly ground pepper
  • 80 g of Parmesan cheese, cut into pieces
  • 1 liter of oil paint
  • 450 g of chopped tomatoes
  • 3 tablespoons of a mixed herb blend (loose)

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