Skip to main content

Italian stuffed eggplant

Skip to IngredientsSkip to Method

This Italian stuffed eggplant recipe transports you to the Mediterranean, and offers multiple ways to go meat-free.

  • Serves6
  • Cook time40 minutes
  • Prep time15 minutes, (+ 10 mins cooling time)
Italian stuffed eggplant


  • 3 large eggplants, halved lengthways
  • 2 tbs olive oil
  • 1 x 250g pkt Coles Brand Microwavable Brown Rice
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g Coles Australian 4 Star Beef Mince
  • 400g jar Barilla olive pasta sauce
  • 50g fetta, crumbled
  • basil leaves, to serve
  • mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Brush eggplant all over with half the oil. Place on the baking tray. Bake for 20 mins. Remove from oven. Set aside for 10 mins to cool. Use a spoon to scoop out the flesh, leaving a 1cm border around the edge. Finely chop the flesh.
  2. Step 2

    Meanwhile, heat rice following packet directions. Heat remaining oil in a large frying pan over medium heat. Add onion and cook for 5 mins. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add pasta sauce and chopped eggplant flesh. Cook for 5 mins. Add the rice and stir to combine. Season.
  3. Step 3

    Reduce oven temperature to 180°C. Divide mince mixture evenly among eggplant shells. Top with fetta. Bake for 20 mins or until eggplant is cooked through and fetta is light golden. Top with basil leaves. Serve with mixed salad leaves.