Walnut-Stuffed Eggplant Recipe | Vegetarian Times Skip to main content

Walnut-Stuffed Eggplant

These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you’re watching your sodium.



Ingredient Line: 
3 medium eggplants (3 lb.)
Ingredient Line: 
2 Tbs. plus 4 tsp. olive oil, divided
Ingredient Line: 
2 medium onions, diced (3 cups)
Ingredient Line: 
1 ½ pt. grape tomatoes, halved (3 cups)
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¾ cup roughly chopped walnut pieces
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2 ¼ tsp. ground cinnamon
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1 ½ tsp. dried oregano
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¼ cup whole-wheat breadcrumbs
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⅔ cup crumbled reduced-fat feta cheese (3 oz.)


1. Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.

2. Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.

3. Meanwhile, heat 1 Tbs. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.

4. Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.

5. Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.

Nutrition Information: 

10 g
Total Fat: 
19 g
Saturated Fat: 
3 g
29 g
5 mg
316 mg
12 g
11 g
Serves 6

Comments on this Recipe

Try microwaving the eggplant instead of boiling the shell. Plenty of moisture in it for that. I used to boil bell peppers before stuffing them, but now microwave. Less trouble, less heat in the kitchen less time.

OMG--AMAZING...a bunch of us made it the other night...took a LONG time so prepare to be in the kitchen a while, but YUMMY...was it ever good...and some of our vegan friends had it without the cheese and it was still tasty!!

Everyone loved this recipe. Very tasty, although it took me almost 2 hours to make it by myself for the potluck I went to. Excellent

I hope this comes out good. I'm making it now. I became distracted while preparing this and didn't follow the directions exactly. I'm only making one eggplant since I'm testing it out but I added the ingredients as if making 3...oh boy. Anyway, we'll see.

Delicious! I only used one pint of tomatoes and found it to be enough. I also only used two med/large eggplants (i like heaping the filling on!). I found boiling the shells made them quite soggy- anybody else find that?? Might skip that step next time. I froze my leftovers individually for great afterwork dinner!

It turned out soggy and colorless. Not pretty in colors like the recipe photo. The cinnamon/oregano spicing was strange tasting.

Really delicious. Like a previous reviewer, I also used only 1 pint of tomatoes and 2 med/large eggplants, heaping the filling on. Also good with salsa on top if you want to skip the feta. It does take a while to make but it makes a lot and it's so good! The final result turned out really pretty and not soggy at all. Just watch the eggplant & keep testing the flesh while it boils to avoid turning it to mush (same goes for sauteing the filling.)

looks good, but I'll use gluten free breadcrumbs and use a vegan "cheese", sounds just up my street:)

I would halve, then score, eggplant, sprinkle with oil, broil in toaster oven until eggplant is tender, scoop out eggplant mixture and mix then saute with other veggies, herbs and nuts. Top with buttered bread crumbs and put back into oven with a little water around bottom for 45 mins. Can broil a little at end. Easier and just as good.

Delicous! Do yourself a favor & skip the salting. Its not necessary & will save alot of time, sodium content & will relieve the "soggy" problem some of you experienced.

I made it tonight, and it was delicious! I skipped the salting step, that made it a lot faster, and didn't hurt the taste. Also, I didn't have grape tomatoes at home, so I used canned diced tomatoes.

Incredible! Made it for my family and everybody liked it. Suggestions include, as people have said, skipping the original salting step. I also roasted the eggplant instead of boiling it, and it worked even better that way.

Loved these comments. They helped short-cut the process. I brought the eggplants, cut up into small pieces as appetizers, a holiday party. Party-goers raved about them. They were gone in seconds!

I've been making stuffed zuccini boats for years almost the same way. This one sound great.

Stuff eggplant

Really yummy! I loved the texture of the crunchy walnuts and bread crumbs next to the soft and juicy eggplant! Thanks!