Stuffed Baked Eggplant

Stuffed Baked Eggplant by Miss Polly

Home » Food » Stuffed Baked Eggplant by Miss Polly

1 September 2022

Reading Time: < 1 minute

Serves: 4 as a light meal

This is a cheesy, zesty delight. Use a sharp knife to score the eggplant flesh, starting at the top and going across on the diagonal both ways to create a criss-crossing pattern down to the base. It’s easy to double the recipe if you’re serving a bigger group.


3 large eggplants, halved
3 tablespoons olive oil
250g spinach leaves
150g feta, crumbled
1 punnet cherry tomatoes, diced into eighths
½ cup sundried tomatoes, finely diced
½ cup ricotta
1l3 cup pesto
3 tablespoons pine nuts, toasted
1 cup roughly chopped fresh basil
2 tablespoons fresh thyme
1 tablespoon dried oregano
Zest of 1 lemon
Salt and black pepper
A handful of pomegranate seeds to serve

  1. Preheat the oven to 200°C fan bake. Score the flesh of the eggplants, then place skin-side down on a lined baking tray. Drizzle with the olive oil. Bake for 30 minutes or until soft.
  2. Boil a jug of water. Put the spinach in a bowl, cover with boiling water and let sit for 1 minute. Carefully pour into a colander, then run under cold water until the spinach cools. Using your hands, squeeze out all the excess liquid. You will need to squeeze it a few times. Roughly chop the spinach, then pull it apart so it is no longer in a big clump. Place it in a large bowl, add the other ingredients, except the salt and pepper, then mix everything together.
  3. When the eggplant is cooked, gently spoon the mixture evenly over the top. Season with salt and cracked pepper and bake for a further 20 minutes.
  4. Serve with a sprinkling of pomegranate seeds.

Extracted from Miss Polly’s Kitchen by Polly Markus. Photography by Melanie Jenkins (Allen & Unwin NZ, RRP $45, released August 30).

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