Oven Roasted Filled Eggplant with Maple Balsamic Glaze

/Oven Roasted Filled Eggplant with Maple Balsamic Glaze

Oven Roasted Filled Eggplant with Maple Balsamic Glaze

Want to make fancy eggplant with wow factor… then look no further than this super tasty Oven Roasted Eggplant recipe!

Topped with a full bodied Maple Balsamic Glaze, the combination of Mediterranean flavors will leave your taste buds doing a happy dance.

Great for christmas lunch or dinner, a festive party or any time you want to cook to impress – this is a must!


Oven Roasted Filled Eggplant with Maple Balsamic Glaze
Servings Prep Time
2people 10mins
Cook Time
Votes: 11
Rating: 4.36
Rate this recipe!
Print Recipe
oven roasted filled eggplant with maple balsamic glaze
Servings Prep Time
2people 10mins
Cook Time
Votes: 11
Rating: 4.36
Rate this recipe!
Print Recipe
oven roasted filled eggplant with maple balsamic glaze
Servings: people Units:
  1. Slice the eggplants lengthways (about 1cm/1/2 inch thick) sections, making sure that you don't cut all the way to the tail of the eggplant. You want to keep the eggplant still in one piece so it can be pushed down to form a fan shape (see video at top of this page for demo).
  2. Place the eggplants onto a baking tray lined with non-stick parchment paper.
  3. With the solid side sections of each eggplant, cut some random slits through the skin and fill with some slithered pieces of garlic.
  4. Evenly place slices of tomato into the gaps of the eggplant sections. Be sure to fan out the eggplant as you go.
  5. Evenly place the peppers/capsicums over the tomatoes and into the eggplant gaps.
  6. Preheat oven to 175C/350F.
  1. Get a mixing bowl or large glass jar with a screw top lid and place all of the glaze ingredients (except the corn starch) in there. Stir or shake until well combined.
  2. Using a basting brush, baste the eggplants with about 1/4 to 1/2 of the glaze mixture and make sure it goes into all of the nooks and crannies of the eggplants.
  3. Place the eggplants in the oven and bake for approximately 45 minutes or until cooked to your liking.
  4. Place the left over glaze liquid and the corn starch into a small pot or pan. Prior to turning on the heat mix all of the ingredients together so that you don't end up with lumps in your glaze.
  5. Turn heat on to medium-high and stir constantly until the mixture thickens. Remove from heat and set aside until your eggplant finishes baking.
  6. Remove eggplants from oven and lift onto a plate or serving platter. I like to use a large spatula to do this.
  7. Pour any eggplant cooking juices into the glaze mixture and stir together. Drizzle over the eggplant and serve. YUM!
Recipe Notes

You could also fill these with slices of potato, zucchini and mushrooms.

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By |2016-01-11T23:08:28+10:00December 9th, 2015|Recipe, Videos|22 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Brenda December 9, 2015 at 6:45 am - Reply

    We got a um, dance and a yum. Must be good.

    • Anja December 9, 2015 at 5:27 pm - Reply

      lol… yes, it is super delicious! One of my favorite recipes yet – and I’m normally not even an eggplant fan!

  2. Emma December 11, 2015 at 9:16 am - Reply

    This looks amazing. I need to buy an eggplant ASAP.

    • Anja December 12, 2015 at 5:51 pm - Reply

      Yes, definitely! I’m not normally an eggplant fan,but I have converted myself 🙂

  3. rachel at athletic avocado December 11, 2015 at 10:15 am - Reply

    this is a great change from eggplant parm! My family loves it but we are getting tired of it! Bookmarking this to try for later 🙂

    • Anja December 12, 2015 at 5:52 pm - Reply

      Glad you like it 🙂

  4. Tanya January 5, 2016 at 8:10 am - Reply

    The photo (posted at Vegan Mainstream Cookbook Club) looked so wonderful that we tried it a few days ago. It didn’t work. The eggplant did not get cooked. Even the garlic that was put into the eggplant ends was not cooked! But we loved the decadent glaze. We enjoyed the cooked tomatoes, peppers, and glaze over rice. We’ll chop up the eggplant and braise it with tofu and that marvelous glaze, and serve it over rice.

    • Anja January 5, 2016 at 11:04 am - Reply

      Not sure why it didn’t work for you. Did you watch the instructional video for this recipe? Maybe your eggplant was larger or not as fresh and this can sometimes require extra cooking time 🙂

  5. LYDIA February 29, 2016 at 4:36 am - Reply

    I made it and it tasted delicious, BUT had to double the cooking time for the eggplant to be tener

    • Anja March 3, 2016 at 1:09 pm - Reply

      So glad you like it. Your eggplants may have been larger than mine or possibly older, which can sometimes make them a little tough.

  6. Kay May 30, 2016 at 8:48 pm - Reply

    Thanks Anja…I love eggplant. Would you have a eggplant lasagna recipe at all?

    • Anja May 31, 2016 at 9:53 am - Reply

      Not yet 🙂

    • Jeannie December 21, 2016 at 11:31 pm - Reply

      Chef AJ has an eggplant lasagna recipe, with and without pasta.

  7. Kay May 30, 2016 at 8:49 pm - Reply

    I should have qualified that. A pasta free eggplant lasagna recipe.

  8. Jeannie December 21, 2016 at 11:22 pm - Reply

    Yes!!! I now have a great idea for my small Christmas dinner other than Lentil Loaf!!!
    Thank you Anja!!

  9. Christine January 24, 2017 at 2:58 am - Reply

    What an excellent dish! I made this over the weekend and it came out perfectly. So delicious. I used the roasted red peppers and sliced tomatoes. I sautéed some sliced onions, garlic and scallions and inserted them between the slices also. Thank you so much for an absolutely delicious dish!!!

  10. Elina March 29, 2017 at 2:08 am - Reply

    Hi Anja! Greetings from Latvia! Your recipe worked out really good here as well! I added a bit of chilli powder to my glazing, but at the end it turned out not to be necessary since eggplants are a bit spicy themselves. Should keep precisely to your recipe next time! 🙂

    • Anja May 18, 2017 at 4:47 pm - Reply

      So glad you like the recipe Elina 🙂

  11. Cerissa October 7, 2017 at 6:52 am - Reply

    Anja, your cooking always encourages me to try new veggies. This was great! I had a single medium eggplant cooked it for 35 min on 350 F(US). You have totally gained my trust. If you make it, I make it. You haven’t steered me wrong yet!

    • Anja October 10, 2017 at 11:05 am - Reply

      Fantastic! So glad to read your comment 🙂

  12. Donald June 3, 2018 at 11:43 am - Reply

    2nd time I made this along with many of your recipes. You are definitely a great Chef. Will continue to be inspired by your skill and talent. Great recipes, website and channel. Thanks very much for sharing yourself with all of us. Donald.

    • Anja June 4, 2018 at 9:33 am - Reply

      Thank you so much Donald. Great to have you here and glad you’re enjoying the recipes.

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