Baked Eggplant
Make Baked Eggplant once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 4
- Level Medium
Ingredients
- 2 Ea. (2 lb / 900 g) medium eggplants
- ¼ lb (113 g) button mushrooms, sliced
- ½ lb (225 g) tomatoes, chopped
- 1 cup (240 ml) chopped onions
- 4 large Chopped cloves Garlic, minced
- 1 tsp Salt or to taste
- ½ tsp Ground Cinnamon
- Freshly ground black pepper
- 2 tsp Extra Virgin Olive Oil
- ?
- 3 Heaping tbsp capers, drained
- 1 can (6 oz / 170 g) tomato paste
- 2 –3 small tomatoes, sliced
Method
- Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
- Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
- Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
- Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
- Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
- Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn).
- Remove from heat source and set aside.
- Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
- Fill eggplant shells with sautéed mixture and top with tomato slices.
- Sprinkle with salt and pepper.
- Bake uncovered at 375°F for 25–35 minutes.
Tips for the best Baked Eggplant
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Baked Eggplant recipe hard to make?
It is rated hard: 13 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Baked Eggplant recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for ea. (2 lb / 900 g) medium eggplants?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Baked Eggplant ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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