Mediterranean Stuffed Eggplant with Feta Crumbs

• 2 large eggplants
• 1/2 cup feta cheese, crumbled
• 1/4 cup breadcrumbs
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 cup pitted Kalamata olives, chopped
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 1 lemon, cut into wedges

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Slice eggplants in half lengthwise and scoop out flesh, leaving a 1/2-inch shell. Dice the scooped flesh.
3. 3 In a bowl, combine diced eggplant, cherry tomatoes, red onion, olives, parsley, garlic, 1 tbsp olive oil, oregano, salt, and pepper.
4. 4 Mix feta cheese and breadcrumbs in a separate bowl.
5. 5 Stuff the eggplant shells with the vegetable mixture and top with feta-breadcrumb mixture.
6. 6 Brush the outside of the eggplant shells with the remaining olive oil.
7. 7 Place eggplant halves on a baking sheet, flesh side up, and bake for 40 minutes.
8. 8 Serve hot with lemon wedges on the side.

Equipment

• Baking sheet
• Oven

Variations

• Add ground lamb or beef for a meaty twist.
• Substitute feta with vegan cheese for a vegan option.

Substitutions

• If Kalamata olives aren't available, use any brine-cured olives.

Pairings

• Serve with a chilled glass of Sauvignon Blanc or a sparkling water with a squeeze of lemon.

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a pan before mixing with feta.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a fresh green salad or a warm pita bread for a complete meal.

FAQ