Middle Eastern Twice-Baked Baby Eggplants

Flavorful Middle Eastern Twice-Baked Baby Eggplants make a delicious gluten-free, vegan, paleo, and allergy-free appetizer or side dish. An easy plant-based recipe that will wow the tastebuds with new exciting flavors!




  1. Preheat the oven to 425°F.
  2. Slice the baby eggplant length wise. Make diagonal cuts in the flesh, rub in the minced garlic on all halves, and place the halves on a parchment paper lined baking sheet.
  3. Bake in the oven for 10 minutes. Remove, cool, and scoop out the flesh, saving the shells.
  4. All the roasted eggplant flesh and all the filling ingredients to a food processor and pulse to combine.
  5. Stuff each of the scooped out eggplant shells with the filling mixture and bake in the oven for 10 more minutes.