Stuffed eggplant with yogurt is a delicious blend of rich, savory flavors and cool, creamy contrast. Tender eggplants are roasted until perfectly soft, then filled with a flavorful mix—often including spiced grains, herbs, or minced meat—and finished with a generous drizzle of tangy yogurt. This dish is a beautiful balance of textures and temperatures, making it both satisfying and refreshing. Whether served warm or at room temperature, it’s a standout on any table, from casual lunches to elegant dinners.
Let things taste of what they are.
— Alice Waters, chef and founder of Chez Panisse
Ready for your meal? Let’s cook it!
Stuffed eggplant with yogurt
DifficultyMedium
Servings4
Prep time10 minutes
Cook time40 minutes
Total time50 minutes
Bold, Balanced, and Mediterranean-Inspired 🍆🌿🥣
This dish brings together smoky roasted eggplant and a flavorful stuffing—often a mix of tender grains, aromatic herbs, and spices, sometimes enriched with ground meat or lentils. Once filled, the eggplant is topped with a generous dollop of cool, tangy yogurt, adding the perfect contrast to the warm, savory filling. Finished with a drizzle of olive oil, a sprinkle of sumac or paprika, and fresh herbs, it’s a vibrant, satisfying meal that’s as nourishing as it is beautiful.
Ingredients
- 2 eggplants
- 2 tbsp olive oil
- 1 onion, finely chopped
- 12 cherry tomatoes, halved
- 50 g green olives, chopped
- basil leaves, chopped
- 125 g mozzarella, torn
- white breadcrumbs
Instructions
- 1
Heat oven to 220C/200C fan/gas 7. Slice the eggplants in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each eggplant about ½-1cm thick. Using a teaspoon, scoop out the eggplant flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
- 2
Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped eggplant flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
- 3
When the eggplant shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.
Equipment
- Measuring cup
- Frying pan
- Mixed
- Foil
Notes
For maximum flavor, roast the eggplant until it’s golden and soft enough to scoop easily. You can prepare the filling ahead of time—try using cooked rice, bulgur, or quinoa mixed with garlic, onions, tomatoes, and spices like cumin or cinnamon. Use thick Greek-style yogurt for the topping, and let the dish sit for a few minutes before serving so the flavors can meld. Serve warm or at room temperature with pita or a side salad for a complete meal.
Nutrition
| Calories | 300 |
| Carbohydrates | 24g |
| Cholesterol | 19mg |
| Fat | 18g |
| Fiber | 2.5g |
| Protein | 13g |
| Saturated Fat | 4.2g |
| Sodium | 527mg |
| Sugar | 3.4g |
| Trans Fat | 0.1g |
| Unsaturated Fat | 2g |
Keywords:yogurt, eggplant, healthy, fruit
Comments (4)
Rose A.
October 29, 2023 at 5:21 pm
Perfect for busy weeknights! I added a little twist with extra herbs and it was delicious.
James B.
October 29, 2023 at 11:11 pm
I’m glad you enjoyed it. The creamy yogurt really brings everything together, doesn’t it? 😊
Jed D.
October 30, 2023 at 7:11 pm
Indeed… It’s one of my go-to comfort meals—simple but full of flavor!
Olivia S.
November 5, 2023 at 1:18 pm
Perfect for busy weeknights! I added a little twist with extra herbs and it was delicious.