Feta & Olive Stuffed Eggplant
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A true taste of the Mediterranean—this stuffed eggplant is brimming with veggies, olives, and feta for a savory, sun-kissed flavor. A touch of cumin brings a sweet, earthy note, while red wine vinegar adds brightness to balance it all. Perfect for a light yet satisfying dinner.
Ingredients:
Have your own twist on stuffed eggplants—maybe with lentils, tofu, or sausage? Share your version in the Cooking & Recipes forum!
Image source: EatingWell
Ingredients:
- 2 large eggplants (about 1 lb each)
- 2 tbsp extra-virgin olive oil, divided
- 1 medium red onion, finely chopped
- 1 tbsp tomato paste
- ½ tsp ground cumin
- 2 cloves garlic, minced
- 1 cup canned no-salt-added diced tomatoes
- 1 medium red bell pepper
- ½ cup chopped fresh flat-leaf parsley
- ⅓ cup pitted Kalamata olives, quartered
- 1 tbsp red-wine vinegar
- ¾ cup crumbled feta cheese
- Chopped fresh dill and oregano, for garnish
- Preheat the oven to 400°F (200°C) and line a large baking sheet with foil.
- Slice each eggplant in half lengthwise and scoop out the flesh, leaving about ½ inch along the sides and bottom. Chop the scooped flesh and set aside.
- Drizzle 1 tbsp olive oil inside each shell and place them cut-side up on the sheet. Roast until tender, about 20–25 minutes.
- Meanwhile, heat the remaining 1 tbsp oil in a skillet over medium-high heat. Add onion and cook until softened, 3–4 minutes. Stir in tomato paste, cumin, and garlic; cook 1 minute more.
- Add diced tomatoes, bell pepper, and chopped eggplant. Cook until tender, 8–10 minutes.
- Remove from heat and stir in parsley, olives, and vinegar.
- Divide the mixture into the eggplant shells, top each with feta, and broil until golden and bubbly—about 6–8 minutes.
- Garnish with fresh dill and oregano before serving.
Have your own twist on stuffed eggplants—maybe with lentils, tofu, or sausage? Share your version in the Cooking & Recipes forum!
