Delicious Stuffed Eggplant with Rice, Bell Pepper, Tomato, Sausage, and Mozzarella
Introduction
Stuffed vegetables are one of the most beloved comfort foods across many cultures, from the Mediterranean to the Middle East. Eggplants, with their meaty texture and ability to absorb flavors, are perfect for stuffing. This recipe for stuffed eggplant with rice, bell pepper, tomato, sausage (optional), and mozzarella cheese combines traditional flavors with a modern twist, making it a perfect dish for weeknight dinners, potlucks, or even special occasions.
In this article, you’ll find everything you need: ingredients, detailed step-by-step instructions, pro cooking tips, and variations to make this dish your own.
Ingredients (Serves 4)
4 medium eggplants
1 cup rice (parboiled or cooked halfway)
1 large onion, finely chopped
2 cloves garlic, minced
1 bell pepper (red, yellow, or green), finely diced
2 medium tomatoes, chopped
3 tablespoons olive oil
100 g sausage, ham, or salami (optional, diced small)
3 tablespoons fresh parsley or cilantro, chopped
1 tablespoon tomato paste
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or turmeric
1 cup shredded mozzarella cheese
Step-by-Step Instructions
Step 1: Preparing the Eggplants
Wash the eggplants thoroughly and slice them in half lengthwise. Using a spoon, gently scoop out some of the flesh to create space for stuffing. Be careful not to puncture the skin. Place the eggplants in salted water for about 20 minutes to reduce any bitterness.
After draining, pat them dry and either:
Lightly fry the eggplant halves in a bit of oil until softened, or
Bake them in the oven at 375°F (190°C) for about 15 minutes to make them healthier.
Step 2: Preparing the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until golden. Add garlic and stir until fragrant. Next, add the diced bell pepper and tomatoes, cooking until soft.
If using sausage or ham, stir it in and cook for 2–3 minutes. Then add rice, parsley, tomato paste, lemon juice, salt, black pepper, and paprika. Mix well until all ingredients are combined. The filling should be moist but not watery.
Step 3: Stuffing the Eggplants
Arrange the eggplant halves on a baking tray or in an oven-safe dish. Carefully spoon the rice mixture into each half until full. Sprinkle mozzarella cheese generously on top.
Step 4: Preparing the Sauce
To prevent the eggplants from drying out, prepare a simple sauce:
In the same skillet, sauté 1 tablespoon of tomato paste in a little oil.
Add ½ cup water, a pinch of salt, and pepper.
Pour this sauce into the bottom of the baking dish around the stuffed eggplants.
Step 5: Baking the Dish
Cover the dish with foil and bake at 375°F (190°C) for 25–30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese melts and turns golden brown.
Serving Suggestions
Serve stuffed eggplant hot, garnished with fresh parsley or basil. Pair it with:
A side salad of cucumbers and tomatoes
Garlic yogurt dip or tzatziki
Fresh bread or flatbread
A refreshing drink like lemonade or ayran
This dish can be served as a main course for vegetarians (without sausage) or as a hearty side dish alongside grilled meats.
Pro Tips for Perfect Stuffed Eggplant
Choose medium eggplants – not too large, so they cook evenly and aren’t bitter.
Partially cook the rice – using half-cooked rice prevents it from becoming mushy in the oven.
Add herbs for freshness – parsley, dill, or basil work beautifully.
Cheese variation – mix mozzarella with cheddar for a sharper taste.
Make it vegan – skip the sausage and cheese; instead, top with bread crumbs mixed with olive oil for a crispy crust.
Nutritional Benefits
Stuffed eggplant is not only delicious but also nutrient-rich:
Eggplants are high in fiber and antioxidants, supporting digestion and heart health.
Rice provides complex carbohydrates for long-lasting energy.
Tomatoes and bell peppers add vitamin C and antioxidants.
Cheese contributes protein and calcium, while sausage adds extra protein if used.
Overall, this dish offers a balanced meal with carbohydrates, proteins, and vegetables in one plate.
Variations of Stuffed Eggplant
Mediterranean Style: Use olive oil, oregano, and feta cheese instead of mozzarella.
Middle Eastern Style: Add ground beef or lamb with cinnamon and pine nuts.
Italian Style: Use Italian sausage, basil, and parmesan cheese.
Vegan Style: Replace rice with quinoa or bulgur and skip the cheese.
Why You’ll Love This Recipe
Easy to prepare with simple ingredients
Customizable for vegetarians, vegans, or meat lovers
Perfect for family dinners or potluck gatherings
A beautiful dish that looks as good as it tastes
Conclusion
Stuffed eggplant with rice, bell pepper, tomato, sausage, and mozzarella is a versatile and crowd-pleasing dish. With its combination of textures, flavors, and nutrition, it can easily become a staple in your kitchen. Whether you’re cooking for your family, hosting friends, or meal-prepping for the week, this recipe will not disappoint.
Next time you’re looking for something unique yet comforting, give this stuffed eggplant recipe a try—you’ll find it both satisfying and delicious!
