Baked Stuffed Eggplant Recipe

Photo credit: © Eatwell101.com

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Jan 12, 2026

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Ingredient list for Baked Stuffed Eggplant

Serves 4:

• 2 large eggplants
• 1 onion
• 1 clove of garlic
• 1 teaspoon cumin
• 1 small piece of pepper (to your taste)
• 1 large tomato
• 2/3 cup (100g) of tomato sauce (homemade tomato sauce recipe here)
• 4 small eggs
• Olive oil
• Salt and pepper
• Fresh cilantro

Directions

1. Preheat your oven to 360°F (180°C).
2. Wash and pat dry the eggplants and cut them in half.
3. Oil the cut face and bake for about 25 minutes.
4. Allow to cool slightly, then gently scoop out the flesh with a spoon. Set the skin aside.
5. While baking the eggplants, sauté finely chopped onion in a pan with a little oil. Then add garlic and chili pepper, finely chopped.
6. Add cumin. Sauté for a few moments.
7. Finally, add the diced tomato, the tomato sauce, and the eggplant flesh. Season with salt and pepper.
8. Reduce for about 5 minutes over low heat.
9. Spoon the stuffing into the eggplant skins. Make a little dig in the middle.
10. Break an egg over and bake in the oven for about 7 minutes. Check when the white is set, and the yolk is runny.
11. Sprinkle with fresh cilantro and serve hot with a slice of bread.

Baked Stuffed Eggplant Recipe

Author: Christina Cherrier  |  Servings: 4 servings

Prep Time: 10 min  |   Cook Time: 35 min

Baked eggplants stuffed with tomato & egg.

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Ingredients

1x 2x 3x

• 2 large eggplants
• 1 onion
• 1 clove of garlic
• 1 teaspoon cumin
• 1 small piece of pepper (to your taste)
• 1 large tomato
• 2/3 cup (100g) of tomato sauce (homemade tomato sauce recipe here)
• 4 small eggs
• Olive oil
• Salt and pepper
• Fresh cilantro

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Instructions

1. Preheat your oven to 360°F (180°C).
2. Wash and pat dry the eggplants and cut them in half.
3. Oil the cut face and bake for about 25 minutes.
4. Allow to cool slightly, then gently scoop out the flesh with a spoon. Set the skin aside.
5. While baking the eggplants, sauté finely chopped onion in a pan with a little oil. Then add garlic and chili pepper, finely chopped.
6. Add cumin. Sauté for a few moments.
7. Finally, add the diced tomato, the tomato sauce, and the eggplant flesh. Season with salt and pepper.
8. Reduce for about 5 minutes over low heat.
9. Spoon the stuffing into the eggplant skins. Make a little dig in the middle.
10. Break an egg over and bake in the oven for about 7 minutes. Check when the white is set, and the yolk is runny.
11. Sprinkle with fresh cilantro and serve hot with a slice of bread.

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