Delicious Stuffed Eggplant Recipes High in Protein that are Easy to Make

Eggplant is a versatile vegetable that can transform any meal into something special. When stuffed, it becomes a hearty dish packed with flavour and nutrition. One of the best things about stuffed eggplant is that it can be high in protein, making it a satisfying option for those looking to add more protein to their diet without complicated cooking. This post explores why stuffed eggplant is a great choice and shares simple, tasty recipes that anyone can prepare at home.

Why Choose Stuffed Eggplant?

Stuffed eggplant offers a unique combination of taste, nutrition, and ease of preparation. Eggplants have a mild flavor and a meaty texture that pairs well with various fillings. When you add protein-rich ingredients like beans, lentils, quinoa, or lean meats, you create a balanced meal that fuels your body and satisfies your hunger.

Besides being high in protein, stuffed eggplant is also rich in fiber, vitamins, and antioxidants. This makes it a healthy choice for those who want to eat well without spending hours in the kitchen. The cooking process is straightforward: hollow out the eggplant, prepare the filling, stuff it, and bake. This simplicity makes it perfect for busy weeknights or casual dinners.

Easy High-Protein Stuffed Eggplant Recipes

Here are some easy recipes that highlight the protein content and deliciousness of stuffed eggplant.

Stuffed eggplant

2 medium eggplants (about 250g each)

Pinch salt

1 tablespoon olive oil

Chermoula

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

2 garlic cloves, peeled, crushed

1 teaspoon sea salt flakes

2 tablespoons ground cumin

2 tablespoons sweet paprika

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper

Topping

1 tablespoon olive oil

1 onion, finely chopped

1 garlic clove, crushed

250g lean beef, lamb, chicken or turkey mince

1 teaspoon of salt flakes

1 teaspoon dried mint leaves

1 tablespoon tomato paste

2 tablespoon water

1/3 cup grated cheese

To serve

Yoghurt, chopped fresh mint, coriander or parsley, flaked almonds

1.     Cut the eggplants in half, lengthways, and score the flesh in a 2.5 cm (1-inch) diamond pattern. Sprinkle salt over the surface, making sure it gets into the cuts. Place them cut-side down in a colander for 30 minutes.

2.     Pre-heat oven to 180C or 160C fan. If using an air-fryer, ignore this step.

3.     To make the chermoula, place olive oil, lemon juice, garlic, salt and half the amount of spices, ingredients in a bowl and mix until combined.

4.     Squeeze out any excess moisture—like you’re pressing a sponge—and pat the surface dry. Place eggplant on lined tray and brush chermoula mixture over the cut side of the eggplant – brush the sides if you like. Roast in the oven for 30-35 minutes until eggplant is tender. Or if using an air-fryer, pop eggplant halves in the air-fryer and cook at 180C for 30-35 minutes, until tender. Use the back of a spoon to press the flesh of the eggplant to make space for the mince mixture.

5.     For the topping, heat the oil in a non-stick frypan over medium–high heat. Cook the onion and garlic for about 1 minute. Increase the heat to high, add the mince, and cook—breaking it up as you go—until no pink remains. Add the reserved spices and salt, cooking for another minute. Stir in the tomato paste and cook for 1 minute more. Add the water and simmer for about a minute, until the mixture is juicy but not watery.

6.     Spoon the spiced lamb or beef over the eggplant. Sprinkle eggplant halves with a little cheese pop under the grill or airfryer for 5 minutes, or until golden. Sprinkle with fresh herbs, add dollops of yogurt, and finish with nuts. Drizzle with extra virgin olive oil if you like. Enjoy!