Stuffed Eggplant served with Green Beans

I am a huge fan of eggplant and find that it keeps well in the boat fridge. This easy, light, and flavourful dish is perfect for a summer evening. In fact, eggplant is part of the nightshade family and is actually considered a fruit. Nightshade plants contain alkaloids such as tomatoes, potatoes, and peppers. Who knew?

If you are looking for a great little rice cooker, this is the one I use

Stuffed Eggplant served with Green Beans Recipe

Stuffed Eggplant Served with Green Beans

Filled with garlic, jasmine rice, herbs and steamed in a fragrant tomato broth
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mediterranean


  • 1 Baking Dish If you are baking in the oven or,
  • 1 Tinfoil Pan If you are cooking on the BBQ


  • 1 Large Eggplant
  • .5 Medium Red Onion
  • 2 tbsp Olive Oil
  • 1.5 tsp Sea Salt
  • 2 cloves Garlic
  • 15 each Grape Tomatoes
  • 2 cups Cooked Jasmine Rice
  • 2 tbsp Tomato Paste
  • 1.5 cups Veggie Broth
  • 1 tbsp Italian Spice
  • 1 tbsp Worcestire Sauce
  • 1 tsp Tabasco
  • 1 handful Green Beans


  • Prepare the eggplant – scoop out the eggplant leaving about ½ inch thickness on all sides. Use a knife around the edges, then crosshatch, and use a spoon to remove. Save the scooped-out eggplant on a cutting board.
  • Salt the eggplant shells to release the bitterness and set aside.
  • Preheat oven or BBQ to 350F
  • Make the filling – saute the onions in the olive oil over medium heat for 4-5 minutes, until onions are fragrant, then add the diced eggplant and garlic, cooking until eggplant is translucent. Season with salt, pepper, and Italian spice. Add the fresh tomatoes and their juices, stir, and cover for a few minutes.
  • Stir in the Jasmine rice and put the contents on the frying pan into a bowl to the side.
  • Make the tomato broth – in the same pan, heat up the broth, tomato paste, Italian spice, Worcester, Tabasco, scraping up any brown bits.
    Pour the broth into the baking dish or tinfoil pan.
  • Rinse the salt from the scooped-out eggplant and pat dry.
  • Fill the eggplant – divide the filling among the eggplants, pressing it in gently, to fill to the top.
    Place the eggplant into the baking dish or tinfoil pan, the broth should come up about  ¼ – ½ inch.
  • Cover with tinfoil and bake at 350 for 20 to 25 minutes until the eggplant is fork tender, and the filling is heated through (145F), then bake uncovered for 5-10 minutes until golden brown.
  • Garnish with green beans.


Stuffed Eggplant
Stuffed Eggplant
These can be made ahead and refrigerated up to 2 days before baking.  Bring them to room temperature before baking. 
Keyword eggplant, baked eggplant,

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