Vegetarian > Mediterranean > Stuffed Eggplant

Stuffed Eggplant with Feta and Herbs Recipe

Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Knife
- Spoon
- Mixing bowl

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border around the edges. Reserve the flesh in a mixing bowl.

3. In the same mixing bowl, add the crumbled feta cheese, chopped parsley, mint, dill, red onion, minced garlic, and olive oil. Mix well.

4. Season the eggplant shells with salt and pepper, then stuff them with the feta and herb mixture.

5. Place the stuffed eggplants in a baking dish and bake for 35-40 minutes, or until the eggplants are tender and the filling is golden brown.

6. Serve hot, garnished with additional fresh herbs if desired.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings

Nutritional information:
Calories per serving: 230
Fat: 19g
Carbohydrates: 11g
Protein: 6g
Fiber: 5g

Substitutions for ingredients:
- You can substitute the feta cheese with goat cheese or ricotta cheese.
- If you don't have fresh herbs, you can use dried herbs instead (use 1 tablespoon of dried herbs for every 1/4 cup of fresh herbs).
- You can use white onion instead of red onion.

Variations:
- Add cooked ground lamb or beef to the filling for a meatier version.
- Use different types of cheese, such as blue cheese or Parmesan cheese.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.

Tips and tricks:
- To make the eggplant shells easier to scoop out, you can cut a crosshatch pattern on the flesh before scooping it out.
- Don't discard the eggplant flesh! You can chop it up and add it to the filling for extra texture and flavor.
- If the eggplants are too large, you can cut them into thirds instead of halves.
- Make sure to season the eggplant shells well with salt and pepper before stuffing them.

Storage instructions:
Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the stuffed eggplants, place them in a baking dish and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the stuffed eggplants on a platter with a sprinkle of fresh herbs on top.

Garnishes:
Fresh herbs, such as parsley, mint, or dill.

Pairings:
Serve the stuffed eggplants with a side salad or crusty bread.

Suggested side dishes:
- Greek salad
- Roasted vegetables
- Couscous or quinoa

Troubleshooting advice:
- If the eggplants are not tender after baking, you can cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, you can add more olive oil or a splash of lemon juice to moisten it.

Food safety advice:
- Make sure to wash the eggplants thoroughly before using them.
- Store any leftover stuffed eggplants in the refrigerator and consume within 3 days.

Food history:
Stuffed eggplants are a popular dish in Mediterranean and Middle Eastern cuisine.

Flavor profiles:
Savory, tangy, and herbaceous.

Serving suggestions:
Serve the stuffed eggplants as a main dish or as a side dish to a larger meal.

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Region: Greek

Taste: Savory, Tangy, Herbaceous, Creamy, Aromatic