Caprese-Stuffed Eggplant Recipe

Recipe By Slurrp

Caprese-Stuffed Eggplant is a delicious and healthy vegetarian dish that combines the flavors of caprese salad with roasted eggplant. The eggplant is sliced and roasted until tender, then filled with a mixture of fresh tomatoes, mozzarella cheese, and basil. The dish is finished off with a drizzle of balsamic glaze for added sweetness and tang. It's a perfect appetizer or side dish for any occasion.

17 Rating -
Caprese-Stuffed Eggplant

ingredients serve

Ingredients for Caprese-Stuffed Eggplant Recipe

  • 1/2 Eggplants
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 cup Diced Tomatoes
  • 1/4 cup Diced Mozzarella Cheese
  • 0.06 cup Chopped Fresh Basil
  • as needed Balsamic Glaze, For Drizzling

Directions: Caprese-stuffed Eggplant Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Slice the eggplant in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
  • STEP 3.Brush the eggplant shells with olive oil and season with salt and pepper. Place them on a baking sheet.
  • STEP 4.Roast the eggplant shells in the preheated oven for 15-20 minutes, or until tender.
  • STEP 5.Meanwhile, dice the eggplant flesh and sauté it in a pan with olive oil until softened.
  • STEP 6.In a bowl, combine the sautéed eggplant, diced tomatoes, mozzarella cheese, and chopped basil. Season with salt and pepper.
  • STEP 7.Remove the roasted eggplant shells from the oven and fill them with the caprese mixture.
  • STEP 8.Return the stuffed eggplant to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 9.Drizzle the stuffed eggplant with balsamic glaze before serving.
  • STEP 10.Serve the Caprese-Stuffed Eggplant as an appetizer or side dish. Enjoy!

Cooking Tips

  • Choose eggplants that are firm and shiny with no soft spots.
  • If you prefer a smoky flavor, you can grill the eggplant shells instead of roasting them.
  • Feel free to add other ingredients like olives or roasted red peppers to the caprese mixture for extra flavor.
  • Leftover stuffed eggplant can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftover stuffed eggplant in an airtight container in the refrigerator.
  • To reheat, place the stuffed eggplant in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
  • Serve the Caprese-Stuffed Eggplant as an appetizer or side dish. It pairs well with a fresh green salad or crusty bread.
calories per serving
11 g Fat< 1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
  • Fiber


  • Carbs
  • Protein
    < 1g
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp