Stuffed Thai Eggplants with Sweet Potato Leaves and Brown Rice

Posted · 7 Comments

When I saw these green striped Thai eggplants being sold by Yang’s Organics at the farmers market, I couldn’t help but buy them. 

The contrast of the white stripes blending into the pale green sold me.  Like most weeks, I buy on impulse at the farmers market.  Bright colors, crisp greens and anything new captures my attention.  I don’t go with a meal plan, instead, I plan around what I buy.  I decided to make an entire meal in one casserole dish using these beautiful Thai eggplants, sweet potato leaves, grass fed ground beef and brown rice.  The flavors were delectable.  The sweet potato leaves complemented the eggplant pulp beautifully and the meat satisfied my hungry man in the midst of all the vegetables.  A nourishing meal easy enough to prepare and oh so satisfying.

Stuffed Thai Eggplants with Sweet Potato Leaves and Brown Rice


  • 8-10 Thai eggplants, cored and hollowed out.  Dice and reserve the pulp.
  • 15-20 sweet potato leaves, diced into small pieces
  • 3 tbls extra virgin olive oil
  • 1 lb ground grass fed beef
  • 1/2 white onion finely chopped
  • 2 garlic cloves, minced
  • 2 large tomatoes, skins removed and diced (or 1 can diced tomatoes)
  • 1/2 tsp spanish paprika
  • 1 tsp black pepper
  • 1 tbls red wine vinegar
  • Salt to taste
  • 1 cup brown jasmine or basmati rice
  • 2 cups chicken broth, preferably homemade
  • 1 piece of bread, fried in olive oil


  1. In a large pan, heat the olive oil.
  2. Add the onion and garlic and saute until translucent.
  3. Add the ground beef to the skillet and brown.
  4. Once the beef has browned, add the eggplant pulp, sweet potato leaves and diced tomatoes.
  5. With a wooden spoon, break down the tomatoes until a sauce has formed.
  6. Bring the sauce to a boil, reduce the heat and simmer until the sauce has reduced and thickened.
  7. Add the spanish paprika, red wine vinegar, salt and pepper and simmer for 5 minutes.
  8. Remove from heat.

    Filling the eggplants

  9. Spread 1 cup of brown rice to the bottom of an ovenproof dish.
  10. Fill each Thai eggplant with the meat mixture, until overflowing and add each one to the ovenproof dish on top of the rice.
  11. Once all of the eggplants have been filled, add any additional meat to the top of the eggplants.
  12. Add 2 cups of chicken broth to the rice in the dish.

    The topping

  13. Fry one piece of bread in olive oil and brown on both sides.
  14. In a food processor, blend the bread and one piece of garlic.
  15. Top the bread crumble on top of the eggplant



  16. Cover and bake at 425 degrees for 1 hour or until the rice has cooked through.
 Buen Provecho!

7 Responses to "Stuffed Thai Eggplants with Sweet Potato Leaves and Brown Rice"
  1. Sarah Faith says:

    Sounds like a dish we'd all really like. I am intrigued by the sweet potato leaves. I have never even heard of them before! I imagine they are more nourishing than the root just as most greens are. How do you get them, short of growing your own? What would you compare them to, taste-wise?

  2. Belinda @zomppa says:

    I've never had sweet potato leaves either – these are so precious and elegant. How do you come up with such ingenious dishes!

  3. City Share says:

    That looks fabulous. It looks like our weather might start to cool down, and I'm itching to make some baked dinners. I too am curious about the sweet potato leaves. Are they available at the Farmers' Market or health food store? I will have to keep an eye out for them. Are they a bit sweet like the sweet potatoes themselves? Thanks for sharing a new (to me) ingredient.

  4. My Little Space says:

    Oh Diana, is this the first time you trying out with the sweet potato leaves? Have you tried to make stir fry out of it too? haha… I think this is a fabulous meal. Thanks for sharing & enjoy your day.
    Cheers, kristy

  5. FOODalogue says:

    Looks like a delicious meal and I, too, am intrigued by the sweet potato leaves.

  6. sara says:

    I have never tried sweet potatoe leaves but I have been reading alot of interesting recipes using other parts of the veggies.
    Great recipe .. it tasted good.


  7. Erica says:

    That looks wonderful, Diana!!!!Sounds like a great recipe.

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