Stuffed Eggplant That Feels Like a Restaurant Dish

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This Mediterranean Stuffed Eggplant with Herbs Recipe is a delicious way to enjoy a hearty vegetarian meal. It combines eggplant with a flavorful filling made from tomatoes, herbs, and cheese, perfect for an easy dinner recipe.

This dish is a wonderful addition to your collection of Mediterranean diet recipes, providing a balance of nutrients and vibrant flavors.

Healthy Stuffed Eggplant Recipe

This recipe features tender roasted eggplant halves stuffed with a savory mixture of seasoned tomatoes, onion, garlic, and herbs, topped with cheese for added richness. It takes about 50 minutes to prepare and serves 4 people.

Ingredients

2 medium eggplants, halved lengthwise
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups diced tomatoes (fresh or canned)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup cooked quinoa or rice
1/2 cup feta cheese, crumbled (optional)
Fresh parsley for garnish

Instructions

Prep the Eggplants: Preheat the oven to 400°F (200°C). Scoop out some of the flesh from the eggplant halves, leaving a thick border. Chop the removed flesh and set aside.
Cook Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened (about 3-4 minutes).
Add Filling: Stir in the chopped eggplant flesh, diced tomatoes, oregano, basil, salt, and pepper. Cook for another 5-7 minutes until the mixture thickens slightly. Remove from heat and stir in quinoa or rice and feta cheese if using.

Stuff the Eggplants: Place the eggplant halves on a baking sheet and fill them generously with the prepared filling.
Bake: Roast the stuffed eggplants in the oven for 25-30 minutes until the eggplants are tender.
Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.