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Baked Stuffed Eggplant Medallions

This was one of the fancy dishes that my mom made when I was young in China. We didn’t and still don’t use an oven for cooking in China, so my mom would pan fry the eggplant medallions instead. I have made this dish a few times this year using different types of stuffing. The eggplant medallions tasted so delicious, the baked eggplant melts in your mouth like butter and the chicken is soft and flavorful. Two of my kids (who dislike eggplant) even enjoyed this stuffed eggplant medallions very much. What a bonus!

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Baked Stuffed Eggplant Medallion

This is a delicious eggplant dish with a healthy ground chicken stuffing inside.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: Asian Fusion
Keyword: eggplant, stuffed eggplant, stuffed eggplant medallion
Servings: 8
Calories: 465kcal
Cost: 15


  • baking sheet


  • 3 eggplant Round shape, small size
  • 1/2 cup almond flour 大杏仁粉 120g, or Chia seeds/Quinoa 或奇亚籽/藜麦
  • 2 egg

Oil dressing for the eggplant medallions

  • 1 cup olive oil 65g
  • 2 teaspoon balsamic vinegar
  • 1/4 teaspoon salt to taste
  • ground black peppers

Marinade for the ground chicken

  • 1.5 pound ground chicken 681g, or any other ground meat
  • ginger minced
  • 1 teaspoon cumin powder
  • garlic powder
  • 3 tbsp soy sauce
  • 1 teaspoon salt
  • ground black pepper
  • 2 tbsp lemmon juice
  • 1/2 cup shredded mazzarella cheese Optional,


Marinating the ground chicken at least 1 hour pior cooking

  • Add the soy sauce, lemmon juice, ginger, garlic powder, cumin powder, (optional – mozzarella cheese, it helps bind the meat) salt and pepper to the ground chicken and leave it on the fridge for at one hour before cooking

Ground chicken stuffing

  • Once the ground chicked is marinated, add two eggs, almond flour(or Chia seed/Quinoa) to the ground chicken and mix everything well.
  • Preheat the oven to 400 degree F or 204 degree C
  • Prepare the eggplant medallions: Cut 1" thick round medallions, then cut through the round edge in the middle of the medallions but not all the way through to create a pocket for the stuffing
  • Place all the eggplant medallions on the parchment paper over the baking sheet. Brush the olive oil dressing on both sides of the eggplant medallions. Bake the eggplant medallions in the oven first until they show the browning and shrinking about 12-15 minutes. Then take them out of the oven to a counter, and use a folk and spoon to stuff in the ground chicken mixture in the middle of each eggplant medallion.
  • Place the stuffed eggplant medallions in the oven to continue to bake for 5 minutes. Then move the baking sheet to the top rack to broil the eggplant for 2-3 minutes to get the beautiful browning. Watch the eggplants closely to avoid burning.


Calories: 465kcal | Carbohydrates: 12g | Protein: 20g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 739mg | Potassium: 871mg | Fiber: 6g | Sugar: 7g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg
Add the stuffing after the first bake for the eggplant medallions
This eggplant dish tasted so delicious!



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