Mediterranean Stuffed Eggplant with Feta and Herbs
Indulge in a delightful culinary experience with these Mediterranean Stuffed Eggplants, where tender eggplant shells cradle a savory mixture of sautéed vegetables, herbs, and creamy feta cheese. This dish is a vibrant blend of flavors, perfect for a summer gathering or a cozy family dinner. Each bite delivers a taste of the Mediterranean, making it both satisfying and nourishing. Serve this vegetarian dish warm, garnished with extra fresh herbs for a beautiful presentation.
4
Servings
150
Calories
9
Ingredients
Ingredients
eggplants
3 (halved and flesh scooped out)
salt
1 teaspoon (for seasoning)
olive oil
4 tablespoons (divided and used for brushing and sautéing)
onions
2 cups (chopped)
fresh garlic cloves
3-4 (minced, to taste)
fresh parsley leaves
1/3 cup (minced)
fresh mint leaves
3 tablespoons (minced, to taste)
fresh plum tomatoes
3 (halved, seeded, and julienned)
feta cheese
1 1/2 cups (crumbled, to taste)
Instructions
1
Preheat your broiler to medium-high heat and prepare a broiler pan.
2
Halve two of the eggplants lengthwise and score the flesh deeply with a sharp knife without piercing the skin.
3
Using a grapefruit knife, carefully scoop out the flesh of the eggplants, leaving about a 1/2-inch thick shell. Reserve the scooped-out flesh.
4
Sprinkle the eggplant shells with salt and pepper, turn them cut side down on paper towels, and allow them to drain for 30 minutes.
5
Finely chop the scooped-out pulp along with the remaining whole eggplant and place it in a colander. Toss with salt and let drain for an additional 30 minutes.
6
After draining, pat the eggplant shells dry with paper towels. Brush the inside of the shells with 1 tablespoon of olive oil.
7
Broil the eggplant shells on the rack of the broiler pan, about 4 inches from the heat, for about 5 minutes or until tender.
8
Meanwhile, in a skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat until shimmering but not smoking.
9
Add the drained eggplant pieces to the skillet and sauté, stirring frequently, until they are golden brown.
10
Stir in the chopped onions and minced garlic; continue to cook for about 5-7 minutes, or until the onions are soft and translucent.
11
Remove the skillet from heat and mix in the fresh parsley, mint, julienned tomatoes, and crumbled feta cheese. Season the filling with salt and pepper to taste, mixing thoroughly.
12
Evenly divide the flavorful filling among the prepped eggplant shells, mounding it generously.
13
Return the stuffed eggplants to the broiler and cook for an additional 5 minutes or until the filling is bubbly and golden brown.
14
Remove from the oven and let cool slightly before serving. Enjoy your delicious Mediterranean dish!
Nutrition Information
11.25
Fat
7.5
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Stuffed Eggplant with Feta and Herbs?
It is a vegetarian dish where tender eggplant shells are filled with a savory mixture of sautéed vegetables, herbs, and creamy feta cheese.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in a serving of this stuffed eggplant?
There are approximately 150 calories per serving.
Is this Mediterranean Stuffed Eggplant recipe gluten-free?
Yes, this recipe is naturally gluten-free.
What are the primary ingredients needed for this dish?
The main ingredients include eggplants, olive oil, onions, garlic, fresh parsley, fresh mint, plum tomatoes, and feta cheese.
How should I prepare the eggplant shells for stuffing?
Halve the eggplants lengthwise, score the flesh deeply without piercing the skin, and scoop out the flesh leaving a 1/2-inch thick shell.
Why do I need to salt the eggplant before cooking?
Salting the eggplant and letting it drain for 30 minutes helps remove excess moisture and bitterness.
What tools are recommended for scooping the eggplant flesh?
A grapefruit knife is recommended for carefully scooping out the flesh while keeping the shell intact.
What broiler setting should I use?
The recipe recommends preheating your broiler to medium-high heat.
How much olive oil is required for the entire recipe?
A total of 4 tablespoons of olive oil is used: 1 for brushing the shells and 3 for sautéing the filling.
How do I prepare the eggplant filling?
Sauté the chopped eggplant pulp until golden, then add onions and garlic before mixing in herbs, tomatoes, and feta cheese.
What type of tomatoes are best for this recipe?
Fresh plum tomatoes are recommended; they should be halved, seeded, and julienned.
How much feta cheese is used in the filling?
The recipe calls for 1.5 cups of crumbled feta cheese.
What herbs provide the Mediterranean flavor in this dish?
Fresh parsley (1/3 cup) and fresh mint (3 tablespoons) provide the core herbal flavors.
How long should the eggplant shells be broiled before stuffing?
Broil the shells for about 5 minutes or until they are tender.
How long do I cook the onions and garlic?
Cook the onions and garlic for about 5 to 7 minutes until the onions are soft and translucent.
When is the feta cheese added to the mixture?
The feta cheese should be mixed in after the skillet has been removed from the heat.
How long do the stuffed eggplants need to broil once filled?
Return them to the broiler for an additional 5 minutes or until the filling is bubbly and golden brown.
What is the fat content per serving?
There are 11.25 grams of fat per serving.
How many carbohydrates are in this dish?
This dish contains 7.5 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 5 grams of protein.
Can I adjust the amount of garlic used?
Yes, the recipe suggests 3-4 cloves of minced garlic, adjusted to your personal taste.
Is the eggplant skin edible in this recipe?
Yes, the eggplant skin is edible and serves as the container for the savory filling.
What should the texture of the filling be?
The filling should be a savory, chunky mixture of golden-brown eggplant, softened onions, and creamy melted feta.
How do I serve this dish?
Serve the stuffed eggplants warm, garnished with extra fresh herbs for a professional presentation.
Can I use this recipe for a summer gathering?
Absolutely, its vibrant blend of fresh Mediterranean flavors makes it perfect for summer dining.
How many whole eggplants do I need?
The recipe requires 3 eggplants: 2 are used for shells and 1 is chopped for the filling.
Do I need to peel the eggplants?
No, you do not need to peel them; the skins are essential for holding the stuffing.
How far should the broiler pan be from the heat source?
The eggplant shells should be placed about 4 inches from the heat source.
Is salt and pepper added to the final filling?
Yes, once the vegetables, herbs, and cheese are combined, you should season the filling with salt and pepper to taste.