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Low-Calorie Stuffed Eggplant

This low-calorie stuffed eggplant is a healthy, flavorful dinner option. Roasted eggplant halves are filled with a colorful mix of vegetables and lightly topped with melted cheese. It’s easy to make, satisfying, and perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American with Mediterranean influence
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Eggplants:
  • 2 medium eggplants
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Filling:
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes optional
  • Salt and pepper to taste
  • ½ cup shredded low-fat mozzarella or feta
Optional Toppings:
  • Fresh basil or parsley
  • Drizzle of balsamic reduction

Method
 

Step 1: Prep the Eggplants
  1. Slice the eggplants in half lengthwise. Scoop out the inside to make boats, leaving about a half-inch thick shell. Sprinkle lightly with salt and let them sit for 15 minutes to remove excess moisture.
Step 2: Roast the Eggplants
  1. Brush the eggplant halves with olive oil and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for 20 minutes until slightly tender.
Step 3: Make the Filling
  1. In a skillet, heat a teaspoon of olive oil. Sauté onion and garlic for 2 minutes. Add bell pepper and zucchini, cooking until soft. Stir in cherry tomatoes, smoked paprika, oregano, chili flakes, and season with salt and pepper. Cook for 3–5 more minutes.
Step 4: Stuff and Bake
  1. Remove eggplants from the oven. Spoon the vegetable mixture into each eggplant half. Sprinkle cheese on top. Bake for another 10–12 minutes until the cheese melts and lightly browns.
Step 5: Garnish and Serve
  1. Top with fresh basil or parsley and a drizzle of balsamic reduction if desired. Serve hot.

Notes

  • ou can swap vegetables based on what’s in your fridge.
  • For a vegan version, skip the cheese or use plant-based cheese.
  • Leftovers store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
  • Adding a sprinkle of breadcrumbs or nuts on top before baking adds crunch.