Stuffed Eggplant

Updated: Jul 6

Inspired by The Art of Greek Cookery

Combining the wonderful flavors of France and the Mediterranean, this classic stuffed eggplant recipe tastes like an old-fashioned ratatouille dish, but made quick and easy. By adding fennel to the dish, I managed to add a burst of freshness. Served along side potatoes and cod (recipes coming soon), I found this dinner to be summery but hearty.


Stuffed Eggplant

  • 1 large eggplant, peel by leaving alternating stripes of skin

  • 1/2 onion, chopped

  • 2 large tomatoes, chopped

  • 3 cloves garlic, minced

  • Handful of parsley, chopped

  • 1 fennel bulb, minced

  • 2 tablespoons olive oil

  • Salt and pepper

  • 1/2 cup water

Yields: serving for 2

Prep Time: 30 minutes

Cook Time: 40 minutes




  1. Peel the eggplant lengthwise into 1-inch stripes, alternating between skin on and skin off.

  2. Sprinkle the eggplant with salt and set aside while you prepare the filling.

  3. In a bowl, mix the onions with the tomatoes, garlic, parsley, fennel, salt and pepper and olive oil. Set aside.

  4. Make incisions in the eggplant about 3 inches long and about 2 inches deep. Add some of the mixture in the incisions.

  5. Place the eggplant in a saucepan.

  6. Surround the eggplant with the remaining filling.

  7. Add the water.

  8. Bring the mixture to a boil.

  9. Cover and simmer on low heat for 40 minutes until the eggplant is tender.

  10. Adjust the seasonings. Serve warm or cold.



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