Go Back
–+ servings

Baked Stuffed Eggplant (Caribbean Style)

No ratings yet
This Caribbean baked stuffed eggplant recipe features tender roasted eggplant filled with a flavorful herb-forward filling. Choose between a savory minced meat version or a hearty veggie option made with mushrooms and lentils. Comforting, flexible, and perfect for weeknight dinner.
Print Recipe Pin Recipe Start Cooking
Share Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Inactive time 10 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course, Side Dish
Cuisine: Caribbean, Caribbean Influenced
Ingredients Method Notes

Ingredients
  

For the Eggplants
  • 1 medium eggplant
  • 2 tablespoons oil
  • Salt to taste
Caribbean Aromatics (Used in Both Fillings)
  • 3 cloves garlic minced
  • 1/4 cup onion finely chopped
  • 2 chadon beni leaves finely chopped
  • 2 sprigs thyme
  • 1/2 medium sweet pepper chopped
  • 2 pimento peppers chopped
Meat Filling
  • 2 tablespoons green seasoning
  • 5 oz minced meat beef or turkey
  • 1 Roma tomato diced
  • Roasted eggplant flesh from scooped eggplants
  • Salt and black pepper to taste
Veggie Filling
  • 1/2 cup mushrooms chopped
  • 1/4 cup carrot finely diced
  • 1/2 bell pepper about 2 oz, chopped
  • 1/3 cup cooked lentils
  • 4 tbsp vegetable broth
  • Roasted eggplant flesh from scooped eggplants
  • Salt and black pepper to taste
Optional Toppings
  • Breadcrumbs
  • Grated cheese
  • Chopped scallion or parsley

Method
 

Roast the Eggplants
  1. Preheat oven to 400°F.
  2. Slice eggplant in half lengthwise and lightly score the flesh.
  3. Brush with oil and season with salt.
  4. Place cut side down on a baking sheet and roast for 25 to 30 minutes, until tender.
  5. Let cool slightly, then scoop out the flesh, leaving a sturdy border. Chop the flesh and set aside.
Prepare the Aromatic Base
  1. Heat oil in a pan over medium heat.
  2. Add garlic, onion, chadon beni, thyme, sweet pepper, pimento pepper.
  3. Sauté until fragrant and softened.
Make the Meat Filling (Option 1)
  1. Add seasoned minced meat to the aromatic base. Cook until browned.
  2. Stir in diced tomato and chopped roasted eggplant flesh.
  3. Season with salt and black pepper.
  4. Cook until well combined and slightly thickened. Add broth if neededdd. Remove from heat.
Make the Veggie Filling (Option 2)
  1. Add mushrooms, carrot, and bell pepper to the aromatic base.
  2. Cook until mushrooms release their moisture and vegetables soften.
  3. Stir in lentils, vegetable broth, and roasted eggplant flesh.
  4. Season with salt and black pepper.
  5. Simmer until everything is well combined. Remove from heat.
Stuff and Bake
  1. Divide your chosen filling evenly between the eggplant shells.
  2. Top with breadcrumbs, cheese, scallion, or parsley if using.
  3. Bake at 400°F for 8 to 10 minutes, until heated through and lightly golden on top.
  4. Serve
  5. Serve warm with rice, sada roti, or a simple side salad.

Notes

Roast the eggplants until fully tender so they scoop easily.
Add a little more broth if the veggie filling looks dry.
For extra browning, broil for the last 2 minutes.
Both versions reheat well and are great for meal prep.

Recipe Printed From ThisBagoGirl.com

QR Code

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe