Stuffed Eggplant | Slimming Eats Recipes (2024)


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Delicious Stuffed Eggplant with ground beef in a delicious tomatoey sauce topped with ricotta and mozzarella - heavenly.

Stuffed Eggplant | Slimming Eats Recipes (1)

Are you one of those people that often struggle with getting enough vegetables on your plate? One of the great ways to serve up delicious healthy vegetables is to stuff them with some delicious protein and top with cheese and these Stuffed Eggplant with Ground Beef are absolutely amazing.

I've been adding ricotta to my shopping carts most weeks nowadays, it's an amazing cheese to use as one of your Healthy Extra A choices, especially in recipes like:

  • Baked Garlic Mushroom and Ricotta Pasta
  • Roasted Butternut Squash Ricotta Lasagne
  • Ricotta and Spinach Stuffed Pasta Shells
Stuffed Eggplant | Slimming Eats Recipes (2)

So when I decided to bake and stuff an eggplant (aubergine), that I had to use up, I knew ricotta on top would be the perfect way to complete the dish.

Really this would be amazing stuffed with all kinds of different fillings from vegetarian based to chilli, chicken, whatever you feel like. But I choose to make an amazing spicy ground beef. Then once the eggplant was part baked, I scooped out some of the flesh to make a hollow boat, chopped up that flesh and adding that into the beef mixture too. Yummy!!

Stuffed Eggplant | Slimming Eats Recipes (3)

If you love eggplant (aubergine), there are heaps of other recipes on the blog featuring this delicious speed vegetable

  • Roasted Aubergine and Tomato Soup with Parmesan Croutons
  • Aubergine, Courgette, Sweet Potato and Lentil Curry
  • Aubergine Lasagne
  • Chicken and Eggplant Curry
  • Roasted Vegetable Gratin
  • Spicy Eggplant and Tomato Soup
  • Moussaka Meatballs
  • Mediterranean Layered Bake
  • Hoisin Eggplant and Edamame
  • Eggplant and Pork Timbale
  • Moussaka

or head on over to my FULL RECIPE with over 800+ delicious Slimming Eats Recipes, all fully searchable by meal type, ingredients.

Stuffed Eggplant | Slimming Eats Recipes (4)

This Stuffed Eggplant with Beef and Ricotta would be perfect served just as it is with mixed green salad or for a more filling meal I went for some sauteed garlic spinach and this amazing Mashed Potatoes.

How can I add a vegetables to thisStuffed Eggplant with Beef and Ricotta?

As eggplant is the true star of this dish, the vegetables are totally covered, so if you want those e chips with this, go ahead. But you can never have enough vegetables, so feel free to add even more to your plate if you like.

Stuffed Eggplant | Slimming Eats Recipes (5)

What Kitchen Items do I need to make this Stuffed Eggplant with Beef and Ricotta?

Stuffed Eggplant | Slimming Eats Recipes (6)


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Recipe Card

Stuffed Eggplant | Slimming Eats Recipes (7)

Stuffed Eggplant with Beef and Ricotta

Yield: 2 Servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Delicious Stuffed Eggplant with ground beef in a delicious tomatoey sauce topped with ricotta and mozzarella - heavenly


  • 1 large eggplant/aubergine, stem removed and halved
  • 250g of extra lean ground beef
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves of garlic, crushed
  • 2 teaspoon of paprika
  • 1 teaspoon of oregano
  • ½ teaspoon of coriander
  • pinch of cayenne
  • 2 tbs of tomato paste (puree)
  • ½ cup/120ml of beef stock
  • 90g of ricotta
  • 50g of mozzarella, grated
  • cooking oil spray
  • salt and black pepper
  • fresh chopped parsley


  1. Preheat oven to 200c/400f
  2. Season eggplant (aubergine) with some salt and black pepper. Spray the flesh side with cooking oil spray.
  3. Place flesh side down on a baking sheet line with parchment paper and bake in the oven for approx 30-35 mins until the eggplant is softened.
  4. While the Eggplant is baking in the oven, Spray a frying pan over a medium high heat with some cooking oil spray. Add the onion and fry until softened.
  5. Add in the ground beef, carrot and garlic and fry until the beef is browned.
  6. Add in the spices/seasoning, tomato paste and stock and simmer for 10 mins.
  7. Once the eggplant is ready, scoop out some of the flesh to create hollow boats. Chop up the remove flesh and stir this into the beef mixture. Season as needed with some salt and black pepper.
  8. Spoon the mixture into the eggplant halves. Top evenly with the ricotta and mozzarella.
  9. Add to an oven proof dish and cover with foil, baked for 20 mins, then remove the foil, sprinkle with chopped parsley and bake for uncovered for 10 more mins.
  10. Serve and enjoy!!


Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 2Serving Size 1 serving
Amount Per ServingCalories 420Total Fat 17.1gSaturated Fat 8.9gCholesterol 116mgSodium 524mgCarbohydrates 28.8gFiber 9.6gSugar 14.8gProtein 42.7g

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Reader Interactions


  1. Sam says

    If I wanted to prep this in the middle of the day, a few hours before dinner, would I be best to just make the filling or could I bake the aubergine then too? I don’t cook with aubergine’s very often - would it go all limp and soggy if left in the fridge after baking?


  2. Isabelle says

    Do you think this would work with peppers instead of aubergine?


    • Shevy (Slimming Eats) says

      yes I think it will, but you won't want to cook the peppers for as long.


  3. Michelle Gordon says

    This was really lovely, and easy enough for my husband to make (he is trying to get more comfortable with cooking, first time he has cooked aubergine).
    Will definitely make again as super tasty.


Leave a Reply

Stuffed Eggplant | Slimming Eats Recipes (2024)


What is the healthiest way to eat eggplant? ›

The healthiest cooking methods for eggplant include baking, grilling, or roasting. These methods require minimal added fats and help retain the vegetable's nutrients. Can eggplant be eaten raw? While eggplant can be eaten raw, it is not commonly done due to its slightly bitter taste and tough texture.

What is stuffed eggplant made of? ›

In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.

How do you cook and eat eggplant? ›

How to Sauté Eggplant
  1. Brush slices of eggplant with olive oil on all sides and sprinkle them with salt and black pepper. ...
  2. In a large heavy skillet, heat 2 tablespoons of olive oil over medium-high heat.
  3. Add the coated eggplant slices to the hot skillet, then cook them for about 5 minutes per side or until golden.
Aug 15, 2023

What is the secret to cooking eggplant? ›

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Should you soak eggplant in milk or salt water? ›

Soak it in milk.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

What organ is eggplant good for? ›

Eggplants come with antioxidants and other possible benefits related to heart and brain health. They are also a low-carb option with fiber. There are risks of eating eggplants, like potential allergic reactions, kidney stone formation, and increased inflammation.

When can you not eat eggplant? ›

Bad eggplant looks wrinkly and dull-colored. Squishy texture and a rotten odor are other common signs of bad eggplant. Fresh eggplant lasts 2-3 days at room temperature, 5 days in the refrigerator, and 8-12 months in the freezer. Eggplant that turns brown after you slice it is okay to eat.

Can too much eggplant be bad for you? ›

Inspite of all the health benefits that eggplant provides, consumption of this vegetable in large quantities can have some harmful effects on your body. Nasunin, present in eggplant, is a phytochemical which can bind with iron and remove it from the cells. The oxalates in this vegetable can cause stones in the kidney.

What is the black stuff inside eggplant? ›

If you notice black seeds inside the eggplant when you cut it open, throw it away; it has been sitting around too long and will be bitter. Eggplant are naturally sweet when fresh, and do not need to be salted for a long time to remove bitterness.

Why are eggplants so expensive? ›

During peak growing seasons, when there's an abundance of eggplants, prices tend to be lower. Conversely, during off-seasons or when supply is limited, prices may rise due to increased demand. The cost of eggplants can also vary based on where they are grown and distributed.

What is the most popular way to eat eggplant? ›

Top 10 Ways to Enjoy Eggplants
  1. Yes, You Can Curry It! Cut eggplant into cubes and add to your favorite curry sauce and simmer until tender. ...
  2. Stir-Fry. ...
  3. Baba Ganoush.
  4. Roast, Peel and Serve over Pasta. ...
  5. Eggplant Pizza! ...
  6. Bread, Bake and Serve. ...
  7. A New Kind of Kebob. ...
  8. Eggplant Lasagna.

Do you eat the purple skin of an eggplant? ›

Aside from its green top, the entire eggplant is edible: its purple skin, its white flesh, and the tiny seeds inside. Eggplant contains protein, fiber, and a wide range of vitamins and minerals as well as some antioxidants. Eggplant should be cooked before eating.

How long should you soak eggplant? ›

Submerge the pieces in the salted water. Use an upside-down plate or pot lid to weigh down the eggplant so it is fully submerged in the water. Let the eggplant sit in the brine for at least 30 minutes and up to 1 hour. Drain the eggplant and pat it dry with a clean kitchen towel or layers of paper towels.

Does eggplant need to be soaked before frying? ›

Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature.

Should eggplant be soaked in water? ›

Brining (soaking in salted water) will do the same job but also make the flesh super creamy. To brine, dissolve 1 tablespoon of salt in 1 cup of boiling water, stir in 1 litre of cold water, and drop in the sliced eggplant. Place a saucepan lid on top to keep it submerged, leave for 1 hour, then drain and pat dry.

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