This dish is a celebration of color, texture, and nutrition. The roasted eggplant becomes irresistibly tender, serving as the perfect vessel for a filling made with ingredients like cherry tomatoes, onions, olives, and couscous or quinoa. It’s light yet satisfying, plant-based, and easy to customize with whatever fresh ingredients you have on hand. Whether you’re preparing a weeknight dinner or a dish for entertaining, Mediterranean Stuffed Eggplant delivers both elegance and comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplants
Olive oil
Garlic
Cherry tomatoes
Red onion
Kalamata olives
Cooked quinoa or couscous
Fresh parsley
Crumbled feta cheese (optional)
Lemon juice
Salt
Black pepper
Dried oregano
Directions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats. Reserve the scooped flesh.
Brush the eggplant halves with olive oil and place them cut side up on a baking sheet. Roast for 20-25 minutes, or until tender.
While the eggplant roasts, heat olive oil in a skillet over medium heat. Add chopped onion, garlic, and the reserved eggplant flesh. Sauté until softened.
Stir in chopped cherry tomatoes, olives, and cooked quinoa or couscous. Cook for a few more minutes, then remove from heat.
Mix in chopped parsley, lemon juice, and season with salt, pepper, and oregano to taste.
Remove the roasted eggplants from the oven and fill them with the stuffing mixture.
Top with crumbled feta cheese if using, and return to the oven for an additional 10 minutes.
Garnish with extra parsley before serving.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Vegan version: Omit the feta cheese or use a plant-based alternative.
Protein boost: Add cooked chickpeas or lentils to the stuffing mixture.
Grain swap: Substitute bulgur, farro, or rice instead of quinoa or couscous.
Spicy twist: Add red pepper flakes or a diced chili for a hint of heat.
Nutty texture: Sprinkle toasted pine nuts or slivered almonds on top before serving.
Storage/Reheating
Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 15 minutes or microwave on medium power until heated through. For best texture, avoid freezing as the eggplant may become too soft when thawed.
FAQs
What kind of eggplant works best for stuffing?
Globe eggplants or large Italian eggplants are ideal due to their size and ability to hold a generous amount of filling.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffing and roast the eggplants ahead. Assemble just before reheating and serving.
Is this dish gluten-free?
If you use quinoa or certified gluten-free couscous, the dish can be made gluten-free.
Can I freeze Mediterranean Stuffed Eggplant?
It’s not recommended to freeze this dish, as eggplant tends to become watery and mushy upon thawing.
What can I use instead of feta cheese?
Try goat cheese, ricotta salata, or a dairy-free feta alternative for similar flavor and texture.
Can I grill the eggplants instead of roasting?
Yes, you can grill the eggplants cut side down for about 5-7 minutes before stuffing and finishing them in the oven.
How do I keep the eggplant from becoming soggy?
Roast the eggplants until just tender and avoid overfilling them with overly wet ingredients.
Can I use different vegetables in the filling?
Absolutely. Zucchini, bell peppers, or spinach can be added or substituted based on your preference.
What herbs go well in the stuffing?
Fresh parsley, basil, mint, or thyme all complement the Mediterranean flavors beautifully.
Is this dish suitable for a main course?
Yes, it’s hearty and nutritious enough to serve as a main, especially when paired with a light salad or flatbread.
Conclusion
Mediterranean Stuffed Eggplant is a versatile and wholesome dish that brings together the best of the region’s flavors in one beautiful presentation. With its tender roasted eggplant, vibrant filling, and endless customization options, it’s a satisfying meal that’s sure to impress. Whether served hot from the oven or enjoyed at room temperature, it’s a recipe you’ll come back to again and again.
Mediterranean Stuffed Eggplant is a hearty vegetarian dish featuring roasted eggplants filled with a flavorful mixture of vegetables, grains, and herbs inspired by Mediterranean cuisine.
Ingredients
2 large eggplants
2 tbsp olive oil (plus more for brushing)
2 cloves garlic, minced
1 cup cherry tomatoes, chopped
1 medium red onion, chopped
1/2 cup Kalamata olives, sliced
1 cup cooked quinoa or couscous
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats. Reserve the scooped flesh.
Brush the eggplant halves with olive oil and place them cut side up on a baking sheet. Roast for 20-25 minutes, or until tender.
While the eggplant roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add chopped onion, garlic, and the reserved eggplant flesh. Sauté until softened.
Stir in chopped cherry tomatoes, olives, and cooked quinoa or couscous. Cook for a few more minutes, then remove from heat.
Mix in chopped parsley, lemon juice, salt, pepper, and oregano.
Remove the roasted eggplants from the oven and fill them with the stuffing mixture.
Top with crumbled feta cheese if using, and return to the oven for an additional 10 minutes.
Garnish with extra parsley before serving.
Notes
Omit feta cheese or use a dairy-free alternative for a vegan version.Add cooked chickpeas or lentils for extra protein.Substitute bulgur, farro, or rice for quinoa/couscous if preferred.Add chili or red pepper flakes for a spicy version.Sprinkle toasted pine nuts or almonds on top for crunch.Store leftovers in an airtight container for up to 3 days in the refrigerator.Reheat in a 350°F (175°C) oven for best results.Do not freeze as eggplants can become too soft when thawed.
