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Cheese and Spinach Baked Eggplant

The perfect dish for casual entertaining.

Serves 4
Preparation Time: 30 minutes
Cooking Time: 75 minutes


  • 2 medium (300g each) eggplants
  • 50g Devondale Original Butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoons picked fresh thyme leaves
  • 2/3 cup uncooked long grain rice
  • 100g baby spinach leaves
  • rind and juice of 1 lemon
  • 1/2 cup basil leaves, finely shredded
  • 1 cup vegetable stock
  • salt and freshly ground black pepper, to taste
  • 4 Devondale Mozzarella Cheese Slices
  • 500g your favourite tomato pasta sauce
  • 1/2 cup water


  1. Halve eggplants lengthways. Cut a 1 cm wide border around the edge of each eggplant half. Score within the border in a diamond pattern. Use a teaspoon to scoop out the flesh; chop.
  2. Heat butter in a large frypan over medium heat. Add the onion, garlic and thyme and cook for 5 minutes or until onion is tender. Add chopped eggplant and cook until soft. Add rice and cook for 1 minute, stirring. Add spinach leaves, lemon rind and juice, basil and stock and simmer for 5 minutes or until spinach has wilted and most of the stock has evaporated. Remove from heat and season to taste. Fill eggplant halves with rice mixture.
  3. Combine the tomato sauce and water in the base of a 30 x 20cm baking dish. Put the eggplant halves into the tomato sauce. Cover with foil and bake at 200⁰C for 45 minutes. Uncover and top with mozzarella slices. Cook for a further 15 minutes or until eggplant is tender and cheese is golden brown. Garnish with basil leaves.


  • Add browned minced lamb to the rice mixture for a heartier meal.