Silky Stuffed Eggplant Mezze (Printable)

Silky eggplants baked with tomato, onion, garlic, and herbs create a flavorful Turkish vegetarian dish.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants (approximately 8.8 oz each)
02 - 3 medium onions, thinly sliced
03 - 4 ripe tomatoes, peeled and diced
04 - 4 garlic cloves, minced
05 - 2 green bell peppers, seeded and finely chopped
06 - 1 bunch flat-leaf parsley, chopped

→ Oils & Liquids

07 - ½ cup extra virgin olive oil
08 - ½ cup water
09 - Juice of ½ lemon

→ Seasonings

10 - 1 teaspoon sugar
11 - 1½ teaspoons sea salt, plus more to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# How To Make It:

01 - Set the oven to 350°F (180°C) to warm.
02 - Rinse eggplants and peel alternating lengthwise stripes. Make a lengthwise slit in each, keeping both ends intact.
03 - Sprinkle salt evenly over eggplants and let them rest for 20 minutes to reduce bitterness; rinse and dry thoroughly.
04 - Heat half the olive oil in a large skillet over medium heat; add onions and cook until translucent, about 8 minutes.
05 - Stir in garlic and green bell peppers; continue cooking for 3 minutes until softened.
06 - Incorporate tomatoes, sugar, 1½ teaspoons salt, black pepper, and paprika; simmer the mixture for 10 minutes until thickened. Remove from heat and mix in parsley.
07 - In a separate skillet, warm remaining olive oil and gently fry eggplants on all sides until lightly browned and tender, about 8 minutes.
08 - Transfer eggplants to a baking dish, carefully open the slits, and fill generously with the tomato-onion mixture.
09 - Drizzle lemon juice over the stuffed eggplants and pour water around them in the dish.
10 - Cover with foil and bake for 35 minutes.
11 - Remove the foil and continue baking for an additional 10 to 15 minutes, until eggplants are fully tender and the filling bubbles.
12 - Allow to cool to room temperature. Traditionally served warm or at room temperature.

# Expert Tips:

01 -
  • Silky eggplant halves cradle a fragrant filling that tastes like you've been cooking all afternoon, but doesn't demand it.
  • It works warm, room temperature, or straight from the fridge the next day—a rare dish that improves as it sits.
  • Naturally vegetarian and vegan, yet so rich and satisfying that no one will miss meat at the table.
02 -
  • Do not skip the salting and resting step—eggplants hold onto bitterness, and 20 minutes is the difference between silky and sharp.
  • The filling must be thick before it goes into the eggplant; if it's too loose, it will seep out and make everything mushy during baking.
  • This dish is actually better made a day ahead; the eggplants soften further and the flavors marry together in a way that feels inevitable.
03 -
  • Frying the eggplants before baking gives them a subtle crust that prevents them from turning into mush—this step isn't optional, it's the difference between refined and soft.
  • Taste your filling before stuffing; bold seasoning in the filling compensates for the mild, absorbent eggplant and makes the whole dish sing.
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