This Mediterranean-inspired stuffed eggplant dish combines tender roasted eggplants, a flavorful vegetable filling, and creamy feta cheese for a perfect blend of textures and tastes. It’s a satisfying meal that’s both healthy and easy to prepare, making it ideal for weeknight dinners or special occasions.
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- Eggplants: 2 medium
- Onions: 2 medium, finely chopped
- Cherry Tomatoes: 12, halved
- Feta Cheese: 180 g (6 oz), crumbled
- Olives: A handful, pitted and sliced
- Salt: To taste
- Black Pepper: To taste
- Oregano: 1 teaspoon, dried
- Olive Oil: 3 tablespoons
Directions
- Prepare the Eggplants:
- Preheat your oven to 200°C (400°F).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1 cm (1/2 inch) thick shell. Reserve the scooped-out flesh for later use.
- Brush the inside of the eggplant halves with 1 tablespoon of olive oil and season with salt and pepper.
- Place the eggplant halves on a baking sheet, cut side up, and bake for 15 minutes, or until tender but still firm.
- Prepare the Filling:
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the chopped onions and sauté for about 5 minutes until softened and translucent.
- Chop the reserved eggplant flesh into small pieces and add to the skillet. Cook for another 5 minutes, stirring occasionally.
- Stir in the cherry tomatoes, olives, salt, pepper, and oregano. Cook for an additional 5 minutes until the tomatoes are soft and the flavors meld. Remove from heat and let cool slightly.
- Stuff the Eggplants:
- Remove the baked eggplant halves from the oven. Fill each half with the prepared vegetable mixture.
- Top each stuffed eggplant with crumbled feta cheese.
- Bake:
- Return the stuffed eggplants to the oven and bake for an additional 15–20 minutes, or until the cheese is slightly browned and the eggplants are tender.
- Serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh herbs like parsley or basil if desired. Serve warm.
Serving Suggestions
- Serve alongside a fresh green salad with a lemon vinaigrette.
- Pair with a side of couscous, quinoa, or rice for a complete meal.
- Accompany with crusty bread to scoop up the delicious juices.
- Add a drizzle of tahini or yogurt sauce for extra creaminess.
- Enjoy as part of a Mediterranean-style mezze platter.
Cooking Tips
- Use firm, medium-sized eggplants for the best results.
- For added flavor, sprinkle some smoked paprika or chili flakes into the filling.
- Make sure to not overbake the eggplants initially, as they will continue to cook when stuffed and baked.
- Customize the filling by adding spinach, bell peppers, or even cooked lentils for added protein.
- To make this dish vegan, replace feta cheese with a plant-based cheese or nutritional yeast for a cheesy flavor.
Nutritional Benefits
- Eggplants: Low in calories and rich in fiber, vitamins, and antioxidants.
- Olive Oil: Contains healthy fats that promote heart health.
- Feta Cheese: A good source of protein and calcium.
- Cherry Tomatoes: Packed with vitamin C and antioxidants.
Dietary Information
- Vegetarian: Naturally vegetarian.
- Gluten-Free: Contains no gluten.
- Dairy-Free Option: Substitute feta with vegan cheese.
Nutritional Facts (Per Serving)
- Calories: 210
- Protein: 7 g
- Fat: 15 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Sugar: 6 g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 180°C (350°F) or microwave until heated through.
- Freezer: Freeze stuffed eggplants in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe
- Simple and Quick: Easy to prepare with minimal ingredients.
- Healthy and Nutritious: Packed with vegetables and Mediterranean flavors.
- Customizable: Easily adapted to your taste preferences or dietary needs.
- Great for Entertaining: Elegant yet simple, perfect for dinner parties.
- Comforting and Satisfying: The perfect balance of textures and flavors.
Conclusion
Mediterranean Stuffed Eggplants with Feta and Olives are a deliciously simple way to enjoy wholesome ingredients. With their rich, savory filling and creamy feta topping, these eggplants are as comforting as they are healthy.
Perfect as a main course or a side dish, this recipe is sure to impress at any table. Try it today for a taste of the Mediterranean that’s easy, nutritious, and utterly satisfying!
Frequently Asked Questions
- Can I use a different cheese? Yes, goat cheese, Parmesan, or mozzarella are great alternatives.
- Can I prepare this dish ahead of time? Absolutely! Assemble the stuffed eggplants and bake when ready to serve.
- What can I use instead of eggplants? Zucchini or bell peppers make excellent substitutes.
- Can I make this dish vegan? Replace feta cheese with vegan cheese or nutritional yeast.
- How do I prevent the eggplants from becoming soggy? Do not overbake during the initial roasting stage.
- Can I add meat to the filling? Yes, ground lamb, beef, or chicken can be added for a non-vegetarian version.
- What type of olives should I use? Kalamata olives or green olives work well.
- Can I freeze leftovers? Yes, freeze in an airtight container for up to 1 month.
- What herbs pair well with this dish? Fresh parsley, basil, or dill complement the flavors.
- Is this dish suitable for meal prep? Yes, it stores and reheats beautifully for a quick, healthy meal.