How to make stuffed eggplant? vegetarian recipe

We teach you how to make vegetable stuffed eggplant and gratin. It doesn’t matter if you’re a vegetarian or not, we know you’re going to love them.

These vegetables are a delicacy, however, many people have no idea how to prepare them, although there are several recipes with aubergines, which is a shame, because they are very nutritious.

In addition to being rich in minerals (potassium, calcium, sulfur, and iron) and vitamins B and C, its caloric intake is low and it does not provide almost any fat, making it an excellent recipe for weight loss.

How to prepare stuffed aubergines

With this stuffed eggplant recipe, you will learn that eating vegetables can be fun and delicious, as it will make you feel satisfied and happy.

Prep Time15 minutesBaking Time25 minutesTotal Time40 minutes CategoryMain CourseCookingInternational Keywordsbaked eggplant, vegetarian food, healthy food, vegetablesFor how many people2ServingMediumCalories194Fat17 g


  • 2 large eggplants
  • 4 large mushrooms
  • 1 onion
  • 1 small green bell pepper
  • 250g tofu
  • 1 small red bell pepper
  • 1 garlic
  • 3 ripe tomatoes
  • 50 g grated mozzarella cheese
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste


Step 1: Heat oven

Put the oven at 200 ° C, in gratin function.

Step 2: Wash

Wash the aubergines, without removing the stem and without peeling them; prick them in 2 or 3 parts.

Step 3: Bake the aubergines

Put the aubergines in the preheated oven and bake them for 15 minutes; then let them cool.

Step 4: Go

Remove the stem from the aubergines and proceed to cut them in half. When they are completely cool, remove the pulp and cut it into small pieces.

Step 5: Chop the Stew

Proceed to chop the onion, paprika and garlic into very small squares.

Step 6: Heat the Oil

In a deep frying pan, heat three tablespoons of olive oil.

Step 7: Sauté the stew

Sauté the onion, paprika and garlic, and add two pinches of salt.

Step 8: Cut

Cut the mushrooms and tofu into small squares and grate the tomato.

Step 9: Stir

Add the missing ingredients to the pan: the mushrooms, the tofu, the grated tomato and the pulp of the aubergines that you had previously chopped. Season to taste and stir constantly.

Step 10: Fill and Cover

Put the eggplant hulls in a refractory and fill each hull with the mixture of fried vegetables. Proceed to cover the aubergines with the mozzarella cheese on top.

Step 11: Gratin the cheese

Place the refractory pan with the eggplant hulls in the preheated oven and allow the cheese to gratin for 10 minutes.

Step 12: Serve and Enjoy

Serve and enjoy this delicious recipe.

Our announcers Karen Vinasco and Pacho Cardona have already prepared it for themselves and their daughters and they tell us the step by step in the following video…

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