Description
Mediterranean Stuffed Eggplant is a vibrant and flavorful dish that will elevate your culinary repertoire. Each tender roasted eggplant half is generously filled with a scrumptious mix of spices, vegetables, and tangy feta cheese, making it a perfect centerpiece for any meal. Ideal for family gatherings or cozy dinners, this dish combines stunning presentation with incredible taste, ensuring it’s as delightful to look at as it is to eat.
Ingredients
Scale
- 2 large eggplants
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium red onion, finely chopped
- 1 cup bell peppers (any color), diced
- 1 cup diced tomatoes (canned or fresh)
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley or basil, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Slice eggplants in half lengthwise and scoop out some flesh to create boats.
- In a skillet over medium heat, heat olive oil and sauté minced garlic and red onion until golden brown. Add diced bell peppers and cook until softened.
- Stir in diced tomatoes and reserved eggplant flesh. Season with cumin, paprika, salt, and pepper; simmer until mixture thickens.
- Remove from heat and fold in feta cheese and chopped herbs. Adjust seasonings if necessary.
- Fill each eggplant half with the vegetable mixture, drizzle with olive oil, and place on a lined baking sheet.
- Bake for 25-30 minutes until tender but not mushy. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg