Stuffed Mediterranean Eggplant
Stuffed Mediterranean Eggplant is a vibrant dish that captures the essence of the Mediterranean. Tender roasted eggplant halves are generously filled with a savory mixture of lean ground meat, aromatic herbs, and creamy feta cheese. This recipe is not just delicious but also versatile, allowing you to tailor the filling to your taste. Perfect for cozy family dinners or as an impressive centerpiece for entertaining guests, this dish is sure to delight everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium eggplants
- 2 tbsp olive oil
- 1 lb lean ground beef or lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Slice each eggplant in half lengthwise and scoop out some flesh without piercing the skin. Reserve the flesh.
- In a skillet over medium heat, sauté onions and garlic in olive oil until soft (about 5 minutes).
- Add ground meat; cook until browned (approximately 7 minutes).
- Stir in diced tomatoes, reserved eggplant flesh, feta cheese, parsley, salt, and pepper.
- Fill each eggplant half with the mixture and place in the baking dish. Drizzle with olive oil if desired.
- Bake for 30-35 minutes until tender and caramelized.
Nutrition
- Serving Size: 1 stuffed eggplant half (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, substitute ground meat with cooked lentils or quinoa. - Enhance flavor by adding spices like cumin or paprika to the filling. - Store leftovers in an airtight container for up to three days.