Grilled Stuffed Eggplant
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 eggplants, about 6 ounces each
  • 5 tablespoons olive oil
  • sea salt
  • fresh ground black pepper
  • 1 small yellow onion, finely chopped
  • 1 to 2 anchovy fillets (optional)
  • 1/4 cup (28 g) pine nuts or almonds
  • 1-3/4 pounds (800 g) ripe red or yellow tomatoes (about 3 large), finely chopped
  • 1/2 cup (25 g) plain bread crumbs
  • 1/3 cup (14 g) finely chopped fresh basil or mint leaves
  • 1/4 cup (12 g) chopped fresh parsley
  • 1/4 cup (25 g) packed freshly grated Parmesan or crumbled feta cheese
  1. Preheat the grill or oven to about 350° F/175° C.
  2. Cut the stem ends off the eggplants and cut them in half lengthwise. Use a spoon to scoop out the eggplant flesh, leaving a 1/2-inch (about 1 cm) shell on all four sides.
  3. Place the eggplants in the baking pan, skin side down, and lightly season with salt and pepper. Finely chop the eggplant flesh and set aside.
  4. In the large skillet, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook for about 10 minutes, stirring occasionally.
  5. Add the anchovies and cook for 2 minutes. (optional)
  6. Add the chopped eggplant and another tablespoon of the olive oil, then season with salt and pepper. Cook for 5 minutes, stirring occasionally.
  7. Stir in the pine nuts and cook for another two minutes. The mixture should now be a nice golden brown. Remove from heat and allow to cool 2 to 3 minutes.
  8. Stir in about 1 cup of the chopped tomatoes, bread crumbs, basil, and cheese. Taste and adjust salt and pepper as necessary.
  9. Spoon the mixture into the four eggplant shells, dividing evenly. Press and form a dome in each. (If preparing ahead, you can now cover and refrigerate up to 6 hours. Bring back to room temperature before baking.)
  10. Add the remaining tomatoes to the pan around the eggplants and season with salt and pepper. Drizzle the remaining olive oil over the eggplants.
  11. Place on the hot grill (or in the oven) and cook for about 40 minutes, until the eggplant shells are soft and the stuffing is hot. If using the oven, you can turn on the broiler at the end and broil for 5 minutes to brown the top.
  12. Serve hot or at room temperature.
More Information

large skillet
baking pan, lightly greased with olive oil

Recipe Notes:

One of the things I love about this dish is its versatility and easy substitutions. You can use cannellini beans instead of anchovies, and almonds instead of pine nuts.
Recipe by Andrea Meyers at