Gratin Stuffed Eggplants 🍆 Vegetarian Recipe

Experience a symphony of flavors and textures with Gratin Stuffed Eggplants, a delightful dish that combines the earthy richness of eggplant with the creamy indulgence of a gratin filling, resulting in a culinary masterpiece that’s sure to delight your taste buds and impress your guests.

Begin your culinary journey by selecting firm and glossy eggplants, their deep purple skins hinting at the luscious flesh within. 

Next, prepare the gratin filling by combining a medley of flavorful ingredients. Start with a base of sautéed onions and garlic, their savory aromas filling the kitchen with warmth and anticipation. 

But the pièce de résistance of the gratin filling is the creamy mixture of cheese and breadcrumbs that binds everything together. Gruyère, Parmesan, or mozzarella cheese adds a rich and melty texture, while breadcrumbs provide a crunchy contrast that elevates each bite to new heights of satisfaction.

Once the gratin filling is prepared, carefully spoon it into the hollowed-out eggplant shells, ensuring that each one is generously filled to the brim. Top each stuffed eggplant with an additional sprinkle of cheese and breadcrumbs for added decadence and visual appeal.

Bake the stuffed eggplants in the oven until the cheese is golden and bubbly, and the eggplant shells are tender and yielding to the touch. As they bake, the flavors will meld together, creating a harmonious symphony of tastes and textures that is nothing short of sublime.

When the gratin stuffed eggplants are ready, remove them from the oven and allow them to cool slightly before serving. Garnish each one with a sprinkle of fresh herbs or a drizzle of balsamic glaze for a finishing touch that adds a pop of color and flavor.

Whether served as a side dish for a festive dinner party or enjoyed as a satisfying vegetarian main course, Gratin Stuffed Eggplants are sure to leave a lasting impression on all who have the pleasure of tasting them. With their irresistible combination of creamy gratin filling and tender eggplant shells, they’re a culinary delight that’s as beautiful to behold as it is delicious to eat. Bon appétit!


  • 2 eggplants
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 3 tomatoes
  • 170g mushrooms
  • Coriander
  • 3 cloves of garlic
  • Salt, pepper, cumin, paprika
  • 150g grated cheese



Preheat oven to 180°C (350°F).
Cut eggplants in half, scoop out flesh, chop, and reserve.
Sauté onion, peppers, tomatoes, mushrooms, garlic, and chopped eggplant flesh.
Season with salt, pepper, cumin, and paprika.
Stuff eggplant halves with the sautéed mixture.
Top with grated cheese.
Bake for 20-25 minutes until cheese is melted and bubbly.
Garnish with fresh coriander.
Serve and enjoy this delicious vegetarian dish!

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