Baked Stuffed Eggplant Recipe | MAGGI® Arabia

Baked stuffed eggplant

Baked stuffed eggplant is an easy, delicious recipe to try in the comforts of your home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 3 large eggplants
  • 2 teaspoons salt
  • 1 teaspoon vegetable oil
  • 1 medium or 150 g onion, finely chopped
  • 1 medium or 100 g green bell pepper, chopped
  • 2 cups or 200 g white mushrooms, chopped
  • 600 ml skimmed milk
  • 1 sachet MAGGI® Béchamel Mix

How to Prepare

  1. Cut eggplants length-wise and sprinkle salt on the flesh, allow eggplant to sit for 1 hour, then wash off bitter juices and salt. Pat dry and place on a roasting pan, bake in preheated oven at 190°C for 30 mins until soft. Using a spoon scoop out the seeds.
  2. Meanwhile heat vegetable oil in a frying pan, add onions and peppers and sauté until soft. Add mushrooms and cook for an additional 3-4 mins, stir in eggplant flesh, remove from heat and set aside to cool slightly. And place the eggplants inside.
  3. Combine skimmed milk and MAGGI® Béchamel Mix in a deep saucepan, and stir over medium high heat until thickened.Pour béchamel sauce over stuffed eggplants and bake in oven for 20 mins until golden on top.
  4. Chef Tips: Allow to cool before transferring to a serving dish. Serve with steamed rice. For a variation, you can add your choice of protein such as cooked minced meat or chicken breast to this dish as desired.

Nutritional Info

No Info

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