Fragrant Baked Eggplant with Rice and Cheese

This delicious and fragrant recipe for baked eggplant with rice and cheese is sure to be a hit with the whole family and even impress your neighbors! Featuring a hearty filling of spiced rice, vegetables, and melty cheese, encased in tender roasted eggplant, this dish is perfect for any meal where you want to make an impression.


  • 2 eggplants, halved lengthwise
  • 50 ml olive oil
  • Oregano, to taste
  • Salt, to taste
  • Black pepper, to taste
  • 1 onion, finely chopped
  • 1 carrot, grated
  • Fresh parsley, chopped
  • 125 g mozzarella cheese, sliced or shredded
  • 100 g rice
  • 200 g tomatoes, chopped
  • 100 g cheese (such as cheddar or Parmesan), grated


  1. Prepare the Eggplants:
    • Preheat your oven to 200°C (390°F).
    • Using a spoon, carefully hollow out the centers of the eggplant halves to create shells, leaving about a half-inch border along the skins.
    • Brush the inside and outside of each eggplant shell with olive oil, then season with salt, pepper, and oregano.
    • Place the eggplant halves on a baking sheet, skin side down, and bake for about 20 minutes, or until they start to soften.
  2. Cook the Rice:
    • While the eggplants are baking, cook the rice according to package instructions. Set aside.
  3. Prepare the Filling:
    • In a skillet, heat a bit of olive oil over medium heat.
    • Add the chopped onion and grated carrot. Sauté until the onions are translucent and the carrots are tender.
    • Stir in the chopped tomatoes and cook until the mixture is well-combined and slightly thickened.
    • Add the cooked rice to the skillet, mix well, and season with salt, pepper, and additional oregano. Remove from heat and stir in half of the chopped parsley.
  4. Assemble the Dish:
    • Take the partially cooked eggplant shells out of the oven.
    • Spoon the rice and vegetable mixture into the shells, packing it down slightly.
    • Top each stuffed eggplant with slices of mozzarella cheese and a generous sprinkling of grated cheddar or Parmesan.
  5. Bake:
    • Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden.
  6. Final Touch:
    • Garnish with the remaining fresh parsley before serving.
  7. Serve:
    • Serve the baked eggplants warm, ideally with a side salad or crusty bread to soak up any delicious juices.


This fragrant baked eggplant filled with a savory mixture of rice, vegetables, and cheeses is not only filling but also packed with flavor. It’s a great way to use simple ingredients to create a sophisticated dish that’s perfect for family dinners or entertaining guests. The combination of soft eggplant, creamy cheese, and herbed rice ensures this dish will be requested time and again. Enjoy the aroma and taste of this wonderful meal!