Description
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.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 10mg
