Oven-Baked Eggplants with Vegetables
Bright and juicy, these oven-baked eggplants with vegetables look stunning on a festive table! They’re filled with a flavorful, aromatic mixture and tender cheese in eggplant boats. A hearty dish loved by both kids and adults, sure to be the star of any meal.
Updated : 12 August, 2025
Easy
About 30 min.
Ingredients
2
Eggplant
1
Bell pepper
1
Zucchini
1
Onion
2
Garlic
10 grams
Parsley
1 tablespoon
Vegetable oil
1 tablespoon
Butter
Sauce
100 milliliters
Cream
100 grams
Ricotta
1
Eggs
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Keep in mind that the exact amount of ingredients depends on the size of your eggplants. I used medium ones, not too long, moderately thick. The filling was just enough for 4 halves.
Step 2
Wash and dry the eggplants. Cut each one in half lengthwise. Carefully scoop out the flesh with a teaspoon or a melon baller, leaving 1 cm (about 0.4 inch) thick walls to form boats.
Step 3
Dice the eggplant flesh into small cubes. If it tastes bitter, sprinkle with salt and let sit for 10 minutes, then rinse and squeeze.
Step 4
Remove seeds and stems from bell peppers, dice them into small cubes. For a more colorful dish, use peppers of different colors, such as red and yellow.
Step 5
Wash the zucchini well. If it’s young, keep the skin and seeds; if older, remove them. Dice into small cubes. You can use regular zucchini or courgette.
Step 6
Dice the onion into small cubes.
Step 7
Finely chop the garlic.
Step 8
Wash, dry, and finely chop the parsley. You may substitute or mix with other herbs, such as dill, green onions, cilantro, or a blend.
Step 9
Heat butter in a skillet. Add zucchini, bell peppers, onion, and garlic. Sauté, stirring, for 5 minutes.
Step 10
At the end, add part of the chopped herbs. Remove from heat and let the vegetables cool.
Step 11
Prepare the ingredients for the filling mixture. Use cream with at least 20% fat. Ricotta can be replaced with any other soft cheese like brined mozzarella, bryndza, feta, etc.
Step 12
In a bowl, whisk together the egg and cream until smooth.
Step 13
Add crumbled ricotta, ground pepper, and salt to the cream, and mix again.
Step 14
Pour the egg-cheese mixture into the skillet with sautéed vegetables and stir.
Step 15
Wrap the eggplant boats in foil and place them on a baking sheet.
Step 16
Fill the boats with the vegetable mixture. Drizzle with olive oil on top. Bake in a preheated oven at 180 °C (355 °F) for 35-40 minutes, until done. Baking time may vary depending on your oven.
Step 17
Place the baked eggplants on a serving dish and sprinkle with the remaining herbs. Enjoy!