Recipe description
September 27, 2026
Stuffed eggplant with vegetables
A colorful, fiber-rich vegetable dish for everyday digestive-friendly eating.
Vegan
Vegetarian
Colorful Plants
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from eggplant and a wide range of vegetables.
- Includes colorful plant foods, herbs, garlic, and olive oil for strong plant diversity and polyphenol variety.
- Provides a satisfying, minimally processed meal with healthy fats and limited refined carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Eggplant
2
piece
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
piece
Bell Pepper
1
piece
Tomato
2
piece
Zucchini
1
piece
Mushroom
100
gram
Parsley
2
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F). Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
2
Brush the eggplant halves with 1 tablespoon olive oil, season with a little salt, and place them cut-side down on a baking tray. Roast for 20 minutes until the flesh is tender.
3
Meanwhile, heat the remaining olive oil in a frying pan. Add the onion and garlic and cook for 3-4 minutes until softened.
4
Stir in the bell pepper, zucchini, and mushrooms. Cook for 6-8 minutes until the vegetables are tender and lightly golden.
5
Add the tomatoes and cook for another 3-4 minutes until they break down. Season with salt and black pepper, then stir in the parsley.
6
Scoop out some of the roasted eggplant flesh, chop it, and mix it into the vegetable filling.
7
Spoon the filling into the eggplant shells, return to the oven, and bake for 10 minutes.
8
Serve warm as a light main course or as a colourful side dish.
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Nutrition
280 kcal
Calories
7 g
Protein
37 g
Carbohydrates
10 g
Fiber
15 g
Sugar
14 g
Fat
2 g
Saturated fat
1.5 g
Salt
FAQ
How many servings does this stuffed eggplant recipe make?
It makes 2 servings.
What temperature should I use to bake the eggplant?
Preheat the oven to 200°C (400°F).
How long should the eggplant halves roast before filling?
Roast them cut-side down for about 20 minutes, until the flesh is tender.
How do I prevent the eggplant skin from breaking?
Score the flesh without cutting through the skin, and leave a sturdy rim when scooping out the flesh.
Can I use other vegetables in the filling?
Yes. You can replace or add vegetables such as carrots, spinach, or chopped courgette, adjusting the cooking time as needed.
Is this stuffed eggplant recipe vegan?
Yes. The listed ingredients are plant-based, provided any additional ingredients used are also vegan.
How do I know when the stuffed eggplants are ready?
They are ready when the shells are tender, the filling is hot, and the top is lightly browned after the final 10 minutes of baking.
How should I store and reheat leftovers?
Refrigerate leftovers in a covered container and use them within 2 to 3 days. Reheat thoroughly in the oven or microwave.
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