This rice stuffed eggplant recipe is a comforting, aromatic dish inspired by warm North African flavors. Tender roasted eggplants are filled with a fragrant rice and vegetable mixture, then finished with bright lemon notes and gentle spices. While it takes a bit of time, most of it is hands-off, and the result is deeply satisfying and perfect for a relaxed homemade meal.
Why You’ll Love This Recipe
This dish is naturally vegetarian and can easily be made vegan by skipping the creamy topping. The flavors are layered and balanced, combining the richness of roasted eggplant with the warmth of spices and the brightness of lemon. It’s hearty enough to serve as a main dish, impressive enough for guests, and made with simple, wholesome ingredients you can find in most kitchens.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the stuffed eggplant:
2 personal-sized Italian eggplants
1 cup cooked rice
3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, thinly sliced
5 garlic cloves, roughly chopped
5 plum tomatoes, cut into bite-sized pieces
1 teaspoon Himalayan salt
¼ cup white wine
10 strands saffron
Sumac, for finishing
Creme fraiche or sour cream, optional for serving
For the candied pickled lemon peels:
1 lemon
½ cup granulated sugar
½ cup apple cider vinegar or rice vinegar
½ cup water
½ teaspoon salt
½ teaspoon ground cumin
Directions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Make a deep slit lengthwise in each eggplant, cutting into the flesh without slicing all the way through. Drizzle 1 teaspoon of olive oil into each slit and rub any excess over the skin. Place the eggplants on the prepared baking sheet and roast for about 40 minutes, until softened and easily indented when pressed. Remove from the oven and allow to cool slightly. Reduce the oven temperature to 350°F (175°C).
While the eggplants cool, prepare the filling. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onion and salt, and cook for about 10 minutes, stirring often, until soft and lightly golden. Add the garlic and cook for 20 to 30 seconds, just until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the tomatoes and saffron, and cook for 5 to 10 minutes, until the tomatoes soften and the mixture becomes saucy.
Carefully scoop the flesh from the roasted eggplants, leaving a thin layer inside the skins so they hold their shape. Roughly chop the scooped eggplant flesh and add it to the pan along with the cooked rice. Stir well and cook for 2 to 3 minutes to combine all the flavors.
Fill the hollowed eggplant shells with the rice mixture, packing it in gently but firmly. Drizzle a little olive oil over the tops and place them back on the baking sheet. Bake at 350°F (175°C) for 35 to 45 minutes, until very tender and heated through.
To make the candied pickled lemon peels, remove the peel from the lemon with minimal white pith and cut into strips. In a small saucepan, combine the sugar, vinegar, water, salt, and cumin. Bring to a simmer, add the lemon peels, and cook for about 15 minutes, until the peels are translucent. Remove from heat and reserve both the peels and the syrup.
To serve, place each stuffed eggplant on a plate. Top with creme fraiche or sour cream if using, a few slices of candied lemon peel, a drizzle of the lemon syrup, and a generous pinch of sumac.
Servings and timing
This recipe serves 2 people as a main dish.
Preparation time: 25 minutes
Cooking time: 1 hour 40 minutes
Total time: approximately 2 hours 5 minutes
Storage/Reheating
Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered baking dish and warm in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through. They can also be reheated gently in the microwave, though the oven gives the best texture.
FAQs
Can I make this recipe vegan?
Yes, simply omit the creme fraiche or sour cream and ensure the sugar you use is vegan-friendly.
What type of rice works best?
Any cooked rice works well, including long-grain white rice, basmati, or even brown rice for a nuttier flavor.
Can I skip the saffron?
Yes, the dish will still be flavorful without it. You can add a small pinch of nutmeg or allspice for extra warmth if desired.
Is sumac necessary?
Sumac adds brightness, but if you don’t have it, the lemon elements still provide plenty of tang.
Can I prepare this in advance?
You can prepare the filling and roast the eggplants ahead of time, then assemble and bake shortly before serving.
What can I serve with rice stuffed eggplant?
It pairs well with a light salad or a simple yogurt-based sauce on the side.
Can I freeze this dish?
Freezing is not recommended, as the eggplant texture may become mushy once thawed.
How do I prevent the eggplant from collapsing?
Leave a thin layer of flesh inside the skin when scooping and nestle the eggplants close together while baking.
Can I use preserved lemons instead?
Yes, preserved lemon peel can be used in place of the candied pickled lemon peels.
Is this recipe suitable for meal prep?
Yes, it reheats well and keeps its flavor, making it a good option for short-term meal prep.
Conclusion
Rice stuffed eggplant is a comforting, flavor-packed dish that turns simple ingredients into something special. With its tender texture, aromatic spices, and bright lemon finish, it’s a rewarding recipe to make when you want a hearty, homemade meal that feels both nourishing and memorable.
Rice stuffed eggplant is a warm and aromatic dish filled with North African-inspired flavors. Roasted eggplants are filled with a spiced rice and vegetable mixture, then topped with tangy candied lemon peels and optional creme fraiche for a deeply satisfying vegetarian main.
Ingredients
2 personal-sized Italian eggplants
1 cup cooked rice
3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, thinly sliced
5 garlic cloves, roughly chopped
5 plum tomatoes, cut into bite-sized pieces
1 teaspoon Himalayan salt
¼ cup white wine
10 strands saffron
Sumac, for finishing
Creme fraiche or sour cream, optional for serving
Candied pickled lemon peels:
1 lemon
½ cup granulated sugar
½ cup apple cider vinegar or rice vinegar
½ cup water
½ teaspoon salt
½ teaspoon ground cumin
Instructions
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut a deep slit in each eggplant without slicing through. Drizzle 1 tsp olive oil into each slit and rub any excess on the skin.
Roast eggplants for 40 minutes until soft. Let cool slightly and reduce oven to 350°F (175°C).
Heat 2 tbsp olive oil in a pan over medium heat. Add onion and salt; cook for 10 minutes until soft and golden. Add garlic and cook 30 seconds.
Deglaze with white wine, then add tomatoes and saffron. Cook 5–10 minutes until saucy.
Scoop flesh from roasted eggplants, leaving a thin shell. Chop the flesh and add to the pan with rice. Stir and cook for 2–3 minutes to combine.
Fill eggplant shells with rice mixture. Drizzle with remaining olive oil and bake at 350°F for 35–45 minutes.
To make candied lemon peels, peel lemon into strips. In a saucepan, combine sugar, vinegar, water, salt, and cumin. Simmer with peels for 15 minutes until translucent. Set aside.
Serve stuffed eggplants topped with optional creme fraiche, candied lemon peels, a drizzle of syrup, and a pinch of sumac.
Notes
Omit creme fraiche for a vegan version.
Use any cooked rice—white, basmati, or brown.
Preserved lemon peel can replace candied peels.
To prevent eggplant collapse, leave a thin layer of flesh and nestle tightly in pan while baking.
Pre-roast and fill eggplants ahead for easy assembly before serving.
