RECIPE: zucchini and pine nut risotto filled eggplant

I am not a huge fan of bread. That is why I try my best to avoid eating bread for lunch, by meal-prepping my lunches ahead of time. This week I was in the mood for risotto again, and the eggplants and zucchinis were on sale. Because I love stuffing vegetables, this dish was born: zucchini and pine nut stuffed eggplants. This is great to make ahead, because it reheats in the microwave really well. The eggplant is a bit hard to cut, so make sure you bring a good knife! I normally only bring a fork to eat my lunch, but that didn’t go so well. All right, let’s make these eggplants!


Ingredients for 4 lunches:

  • 2 medium-sized eggplants
  • 1 zucchini, chopped into small pieces
  • 1 medium onion, finely chopped
  • 3 tbsp. of olive oil
  • 160 grams of Arborio rice
  • ½ stock cube
  • 10 grams of nutritional yeast
  • 40 grams of pine nuts
  • Black pepper and salt
  • Optional: dried oregano



  1. Preheat your oven to 200 degrees Celsius
  2. Cut your eggplants in half lengthways and cut out the centre, I just attacked it with a fork and that worked rather well
  3. Spread 1 tbsp. of olive oil over your hollowed out eggplants, sprinkle them with pepper and salt and bake them in the oven until they are soft, mine took around 20-25 minutes
  4. In the meanwhile, heat the rest of your oil in a pan, add your onion and let that fry until the onion is translucent
  5. Add your chopped zucchini and the middle part of your eggplants to the pan and let that fry for a bit
  6. Add your rice and fry until translucent
  7. Add your stock cube and 500 mL of boiling water to a pan and wait until that has been absorbed, stirring occasionally
  8. Once the water is absorbed, remove from the heat, stir in your nutritional yeast and pine nuts
  9. Divide the risotto over your 4 eggplant halves
  10. Sprinkle some more nutritional yeast over the top, I added some dried oregano as well
  11. Enjoy!

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