Stuffed Eggplants Recipe Photo

Stuffed Eggplants

2 September 2025

Ingredients:

Serves 6

For the eggplants:

  • 6 medium eggplants
  • 1 leek
  • White stock or vegetable broth

For the stuffing:

  • 2 cups basmati rice
  • 200 g ground meat
  • ½ lemon juice
  • ½ minced onion
  • 1 clove garlic
  • 1 pinch chopped mint
  • 1 pinch salt
  • 1 pinch pepper
  • 5 tablespoons olive oil
  • CastelineS Noir d’Olive Olive Oil

Soak the rice in cold water for 10 minutes. Drain the rice well.

In a bowl, combine all stuffing ingredients, season, then mix by hand.

Cut off the end of the eggplant, then hollow it out using a melon baller.

Stuff the eggplants with the filling.

Place them in a baking dish with raised edges.

Cut the leek into 4 pieces and place them between the eggplants.

Pour the broth over the eggplants until they are completely covered.

Cover the dish with aluminum foil.

Bake in the oven at thermostat 8 or 180°C for 45 minutes or until all the broth has evaporated.

When removed from the oven, drizzle the eggplants with a splash of CastelaS Fruité Noir olive oil. Serve hot with a small mesclun salad.