Greek Stuffed Eggplant

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Eggplants are stuffed with tomatoes, olives, garlic and feta cheese for a tasty summer main dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Vegetarian

Keyword: eggplant recipes

Servings: servings

Calories: 427kcal

Ingredients

1 eggplant
2 cloves garlic peeled & chopped
½ red onion finely chopped
8 cherry tomatoes sliced in half
8 black olives kalamata preferred
1 red pepper chopped
4 oz Feta cheese cut into chunks or crumbled
1 teaspoon oregano
1 teaspoon thyme
¼ cup basil, fresh chopped
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 180C/350F degrees.
Slice the eggplant in half lengthways leaving the stem intact.
With a small sharp knife, cut a border inside each eggplant about ½-1cm thick. Score the flesh inside the border to help scoop it out.
Scoop out the eggplant flesh with a small spoon so that you have 2 shells. Place them aside in a baking dish. Chop the scooped out eggplant.
In a medium pan or skillet, heat the oil and cook the onion and garlic on a medium heat for 5 minutes until soft.
Add the eggplant chunks and cook for a further 5 minutes.
Add the cherry tomatoes, red pepper and seasoning. Cook for 2-3 minutes.
Remove the eggplant mixture from the heat and stir in the black olives, fresh basil and feta cheese.
Spoon the mixture into the eggplant shells and bake for 25-30 minutes.

Notes

A serving is an eggplant half.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition