Tender roasted eggplant stuffed with a vibrant Mediterranean filling of tomatoes, olives, herbs, and salty feta. It’s hearty enough for dinner, naturally vegetarian, and the colors alone will make you hungry.
Ingredients
- 3 medium eggplants, halved lengthwise
- 1/3 cup olive oil, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup Kalamata olives, halved
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- Juice of 1/2 lemon
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Score the eggplant flesh in a crosshatch, brush with 2 tablespoons olive oil, and season with salt.
- Roast the shells: Place cut-side down on a baking sheet and roast 20 minutes until softened. Flip, scoop out most of the flesh (leave a 1/2-inch shell), and chop the scooped flesh.
- Make the filling: Sauté the onion in remaining olive oil until soft. Add garlic, chopped eggplant flesh, diced tomatoes, olives, sun-dried tomatoes, oregano, cumin, salt, and pepper. Cook 8-10 minutes until thickened. Stir in lemon juice and half the feta.
- Stuff and bake: Fill the shells generously, top with remaining feta, and bake 15 minutes until the cheese is lightly golden.
- Serve: Garnish with parsley and mint. Serve warm with crusty bread or a simple salad.
Pro tip: Salt the scooped eggplant flesh and let it drain 15 minutes before cooking — this removes bitterness and excess water for a richer filling. For extra protein, add a cup of cooked lentils or chickpeas to the filling.
Estimated nutrition per serving: 380 calories, 12g protein, 26g fat, 28g carbohydrates.
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