Herby Stuffed Eggplant with Crispy Potatoes
Roasted eggplant halves stuffed with spiced rice and herbs, served alongside crispy potatoes and blistered tomatoes. Middle Eastern flavors, all one pan, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 medium (about 1 lb) eggplant, halved lengthwise
- 1 cup cooked rice (white or brown)
- ½ cup fresh herbs (parsley, mint, dill), chopped
- 10 oz cherry tomatoes
- 12 oz potatoes, cut into 1-inch chunks
- ½ tsp ground cumin
- 3 tbsp olive oil
Instructions
- 1
Heat oven to 425°F. Scoop out eggplant flesh, leaving 1/4-inch shell. Chop the scooped flesh.
- 2
Toss potatoes and tomatoes with 2 tbsp oil, salt, and pepper on a sheet pan. Roast 12 minutes.
- 3
Mix cooked rice, chopped eggplant flesh, herbs, cumin, salt, and pepper in a bowl.
- 4
Push potatoes and tomatoes to the sides of the pan. Brush eggplant halves with 1 tbsp oil.
- 5
Stuff eggplant halves with rice mixture. Return pan to oven for 10 minutes until eggplant softens.
- 6
Serve stuffed eggplant warm alongside roasted potatoes and tomatoes.
Tools you’ll need
- sheet pan (18 × 13 inches)
- oven
- spoon
- mixing bowl
- knife
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