Roasted stuffed eggplant

This tasty roasted eggplant stuffed with tomatoes, garlic, fresh basil and thyme is so easy to prepare and an amazing meal!

The quickest way to elevate almost any vegetable is to roast it and eggplant is no exception! I love how light and flavorful it is. You can prepare this recipe in the oven for an easy everyday dinner with your family or friends or throw it on the barbecue at your next garden party.
What’s the secret to cooking the perfect eggplant?
It must be completely cooked through until it’s soft, smooth, and deliciously creamy.
In this recipe, eggplant gets an extra flavor from the tomatoes, garlic and fresh herbs.
Minimum effort, maximum taste!

What will you need to prepare this recipe?

Eggplant – use as many as needed. One eggplant per person is usually enough.
Look for eggplants that are firm, smooth with a shiny skin and no wrinkles.
Tomatoes – any tomato variety will do in this recipe
Garlic – fresh or garlic powder
Fresh and dried herbs – fresh basil and thyme, and dried oregano
Salt and freshly ground pepper – to taste
Olive oil – few tablespoons for drizzling before baking and more for serving
Balsamic vinegar – for serving

tomato stuffed eggplant
vegan stuffed eggplant

Should you salt the eggplant before using it in this recipe?

This is optional and there is some debate on whether it helps or not. Modern eggplants are engineered not to be bitter and salting them before cooking is an old practice that is in most cases not necessary.
I like to soak eggplant in salted water for about 10 – 15 minutes, while I prepare other ingredients. It enhances the flavor by allowing the eggplant to lose some of the bitterness and break its spongy texture. Above that, soaked eggplant absorbs less oil.

Make ahead.

You can prep most parts of this recipe ahead of time. Slice the eggplant, tomatoes and garlic, place in an airtight container and keep refrigerated. Then put it together right before dinner and bake.

How to store leftovers?

Store leftovers covered and refrigerated for up to 3 days. Reheat in the oven, microwave, or air-fryer before eating. It’s best not to freeze it.
TRY ALSO : Roasted eggplant, parsley and olives spread
roasted stuffed eggplant vegan

Stuffed roasted eggplant

Servings 4 servings
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • oven
  • baking tray


  • 4 eggplants
  • 6 tomatoes sliced
  • 4 cloves garlic sliced
  • fresh basil
  • fresh thyme
  • 1 tbsp dried oregano
  • 2 tbsp olive oil more for serving
  • balsamic vinegar for serving
  • salt to taste
  • freshly ground pepper to taste


  • Preheat the oven to 360°F [ 180°C ]. Line a baking sheet with parchment paper. Wash the eggplants and slice lengthwise all the way to the top making sure that slices are still attached at the end.
  • Season with salt, pepper and dried oregano, including between the cuts.
  • Stuff the eggplants, placing tomato and garlic slices in between each slice of eggplant, followed by fresh basil leaves and sprigs of thyme. 
  • Drizzle with olive oil and bake for 40 - 45 minutes until soft and creamy - check with a fork and make sure that eggplant is soft and cooked perfectly.
  • Drizzle with extra olive oil and balsamic vinegar before serving.
Course: Main Course, Side Dish
Keyword: easy, eggplant, garlic, tomatoes
stuffed eggplant vegan

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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