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stuffed eggplant with cheddar

Savory Stuffed Eggplant With Melted Cheddar

These savory stuffed eggplants combine tender eggplant shells with a flavorful filling of mushrooms, rice, and sharp cheddar cheese. The umami-rich mixture features soy sauce, Worcestershire, and a hint of cayenne for a vegetarian dish that satisfies even dedicated meat-eaters.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant
  • 2 tablespoons oil
  • 1/2 teaspoon cayenne pepper
  • 2/3 cup cooked rice
  • 1 cup mushrooms chopped
  • 2 tablespoons soy sauce
  • 3/4 cup onion finely chopped
  • 1 teaspoon Worcestershire sauce
  • 2 cups sharp cheddar cheese shredded

Equipment

  • Baking pan
  • Frying pan
  • Sharp knife

Method
 

  1. Preheat oven to 375°F.
  2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border to maintain structure. Chop the scooped flesh into small pieces.
  3. Heat oil in a frying pan over medium heat. Add the chopped onion and eggplant flesh, sautéing until soft and translucent, about 5-7 minutes.
  4. Add the chopped mushrooms and stir to combine. Then mix in the cooked rice, soy sauce, Worcestershire sauce, and cayenne pepper.
  5. Continue cooking for about 5 minutes, allowing the flavors to meld together as the rice absorbs the savory sauces.
  6. Spoon the filling generously into the hollowed eggplant halves, mounding it slightly.
  7. Top each half with shredded sharp cheddar cheese.
  8. Place the stuffed eggplants in a baking pan and bake for 15-25 minutes, or until the cheese is golden and bubbly, and the eggplant shells are tender when pierced with a fork.

Notes

For a vegetarian version of Worcestershire sauce (which traditionally contains anchovies), look for vegetarian alternatives or substitute a dash of balsamic vinegar mixed with a pinch of sugar.
These stuffed eggplants reheat beautifully, making them perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with a crisp green salad dressed with lemon and olive oil to balance the richness of the dish, or pair with crusty garlic bread for a more substantial meal.