Feta & Olive Stuffed Eggplant
This stuffed eggplant recipe is filled with veggies and flavors of the Mediterranean. Serve it with brown rice and a side salad for a healthy dinner.
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- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large eggplants (about 1 pound each)
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium red onion, finely chopped
- 1 tablespoon tomato paste
- 0.5 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 cup canned no-salt-added diced tomatoes
- 1 medium red bell pepper
- 0.5 cup chopped fresh flat-leaf parsley
- 0.33333334326744 cup pitted Kalamata olives, quartered
- 1 tablespoon red-wine vinegar
- 0.75 cup crumbled feta cheese
- Chopped fresh dill and oregano, for garnish
Instructions
- 1
Position rack in upper third of oven; preheat to 400 degrees F. Line a large rimmed baking sheet with foil.
- 2
Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
- 3
Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
- 4
While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
- 5
Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.