Cajun Stuffed Eggplant with Pork, Rice & Walnuts
Love eggplants? Try this recipe for cajun stuffed eggplant that's surely capture your heart. This dish is so filling too!
Equipment
Large skillet or sauté pan (12-inch / 30cm)
Sturdy metal spoon or tablespoon
Rimmed baking sheet or 9x13 inch (23x33cm) baking dish
Cutting Board
Chef’s Knife
Instant-read thermometer
Ingredients
- 2 medium globe eggplants
1 tablespoon olive oil
1 pound ground pork - minced pork, about 450g
1 medium yellow onion - diced
1 large red pepper (red capsicum) - red capsicum, diced
3 cloves garlic - minced- 2 tablespoons Cajun spice seasoning - black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika — plus more for sprinkling
- 2 cups cooked rice - 370g
- ½ cup walnuts - coarsely chopped, 60g
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon parsley - fresh ; minced
4 ounces cheddar cheese - sliced, about 115g — or substitute mozzarella, pepper jack, or Swiss
2 large tomatoes - sliced
Instructions
- Cut eggplant in half and hollow out the inside, leaving ¼-inch on edge. Roughly chop the eggplant innards. Sprinkle the eggplant shells with salt or Cajun blend.2 medium globe eggplants, 1 teaspoon salt, 2 tablespoons Cajun spice seasoning
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground pork and diced onion. Cook for 5-6 minutes, breaking the pork into small pieces, until the pork is no longer pink.1 tablespoon olive oil, 1 pound ground pork, 1 medium yellow onion
- Add the chopped eggplant flesh, diced red pepper, garlic, and Cajun spice blend. Continue cooking for 4-5 minutes until the onion is translucent and the pork reaches an internal temperature of 160°F / 71°C.2 medium globe eggplants, 1 large red pepper (red capsicum), 3 cloves garlic, 2 tablespoons Cajun spice seasoning
- Stir in the cooked rice and chopped walnuts, breaking up any large clumps. Taste and adjust seasoning with salt and pepper as needed, then stir in the fresh parsley.2 cups cooked rice, 1/2 cup walnuts, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon parsley
- Stuff the eggplants with the rice mixture. Top with slices of cheese and tomato slices. Sprinkle the tomatoes with Cajun spice.4 ounces cheddar cheese, 2 large tomatoes, 2 tablespoons Cajun spice seasoning
- Preheat the oven to 350°F / 175°C (180°C fan-forced). Place the stuffed eggplant halves on a rimmed baking sheet or in a 9x13 inch baking dish. Bake for 25-30 minutes or until heated through and the cheese has melted and turned golden brown.
Notes
Storage: Refrigerate stuffed eggplant halves in an airtight container for up to 3 days. Reheat at 325°F / 163°C (170°C fan-forced) for 15 minutes, loosely covered with foil.
Freezing: The cooked filling freezes well for up to 2 months in a sealed container. The baked eggplant shells do not freeze well — they turn mushy on thawing.
Make-Ahead: Prepare the filling up to 2 days in advance and refrigerate separately. Stuff and bake the eggplants fresh for best texture.
Reheating: Use medium microwave power for 2 minutes — full power will make the eggplant rubbery.
Pro Tip: Cook the ground pork over medium heat rather than high. This lets the moisture evaporate so the filling stays compact inside the eggplant instead of turning watery.
Nutrition
Serving: 1servingCalories: 753kcalCarbohydrates: 50gProtein: 35gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gCholesterol: 110mgSodium: 847mgPotassium: 1407mgFiber: 12gSugar: 14gVitamin A: 4201IUVitamin C: 75mgCalcium: 294mgIron: 4mg
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