Crispy Herb Stuffed Eggplant with Tomato & Walnut
Roasted eggplant halves stuffed with herbed rice and topped with crispy nuts, served with fresh tomato and cucumber. Ready in 25 minutes—no simmering, all sheet pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 10g
Ingredients
- 2 whole eggplant, medium
- 1 cup cooked rice
- ½ cup walnuts or almonds, roughly chopped
- ½ cup fresh herbs (parsley, mint, dill), chopped
- 2 medium tomatoes, sliced
- 1 medium cucumber, sliced
- 3 tbsp olive oil
- 1 whole lemon
Instructions
- 1
Halve eggplants lengthwise. Scoop out flesh, leaving 0.5-inch shell. Chop flesh into small dice.
- 2
Toss eggplant shells and diced flesh with 2 tbsp oil, salt, and pepper. Spread cut-side down on a sheet pan.
- 3
Roast at 400°F for 12 minutes until eggplant edges brown and flesh softens.
- 4
Mix rice, diced cooked eggplant, half the nuts, herbs, 1 tbsp oil, salt, and pepper. Stuff into eggplant shells.
- 5
Top with remaining nuts. Roast 8 more minutes until nuts crisp and eggplant is tender.
- 6
Plate stuffed eggplant. Arrange tomato and cucumber slices alongside. Squeeze lemon over everything. Serve hot.
Tools you’ll need
- chef's knife
- cutting board
- sheet pan
- mixing bowl
- spoon
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