Mediterranean

Mediterranean Stuffed Eggplant

Name: Mediterranean Stuffed Eggplant
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 medium-sized eggplants; Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon extra-virgin olive oil; 1 medium yellow onion -- chopped; 3 cloves garlic -- minced; 2 red or yellow bell peppers -- chopped; 2 tablespoons chopped fresh basil leaves; 1 tablespoon chopped fresh oregano leaves; 4 plum tomatoes -- chopped; 1/4 cup diced sun-dried tomatoes -- packed in oil and drained; 2 medium zucchini -- chopped; 1/4 cup red wine vinegar; 1 1/4 teaspoons Kosher salt; freshly ground black pepper -- to taste; 3/4 cup crumbled feta cheese; 1 cup cooked orzo pasta; 3/4 cup panko; 1 teaspoon extra-virgin olive oil; fresh basil -- for garnish; fresh oregano -- for garnish

Mediterranean Stuffed Eggplant has all of the flavors of the mediterranean baked into it's own edible shell.

By Chef Laura Bonicelli

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Servings

6 servings

Ingredients

3 medium-sized eggplants
Kosher salt and freshly ground black pepper
2 tablespoonsextra-virgin olive oil
1 tablespoonextra-virgin olive oil
1 medium yellow onion -- chopped
3 clovesgarlic -- minced
2 red or yellow bell peppers -- chopped
2 tablespoonschopped fresh basil leaves
1 tablespoonchopped fresh oregano leaves
4 plum tomatoes -- chopped
1/4 cupdiced sun-dried tomatoes -- packed in oil and drained
2 medium zucchini -- chopped
1/4 cupred wine vinegar
1 1/4 teaspoonsKosher salt
freshly ground black pepper -- to taste
3/4 cupcrumbled feta cheese
1 cupcooked orzo pasta
3/4 cuppanko
1 teaspoonextra-virgin olive oil
fresh basil -- for garnish
fresh oregano -- for garnish

Instructions

1
Preheat the oven to 375º F. Spray a baking sheet with cooking spray.
2
Cut each eggplant in half lengthwise through the stem. Scoop out the pulp leaving a 1/4-inch shell. Season the shell with salt and pepper. Place each shell, cut side down, on the baking sheet. Bake the halves for 15 - 20 minutes, until soft. Chop the removed eggplant pulp.
3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped eggplant and sauté for 8 to 10 minutes until thoroughly cooked. Remove from the pan to a bowl.
4
Add another tablespoon of oil to the pan and reduce the heat to medium. Add in the onion and garlic. Sauté for 5 minutes or until tender.
5
Stir in the chopped peppers, herbs, plum tomatoes, sun-dried tomatoes, zucchini, and vinegar. Sauté for 6 minutes. Return the eggplant to the pan and season with salt and pepper.
6
Remove the pan from the heat and cool, stirring often, for 5 minutes. Stir the feta and orzo into the mixture.
7
Combine the panko and oil.
8
Spoon about 1 cup of the eggplant mixture into each eggplant shell and sprinkle the panko mixture over the tops. Spray lightly with cooking spray.
9
Bake, in the 375º oven, for 20 minutes until heated through and the panko begins to brown. Garnish with fresh basil and oregano.

Chef's Notes

Nutrition (per serving)

308

Calories

10g

Protein

40g

Carbs

13g

Fat

11g

Fiber

776mg

Sodium