Mediterranean Stuffed Eggplant
Mediterranean Stuffed Eggplant has all of the flavors of the mediterranean baked into it's own edible shell.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 , 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 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 or until tender.
- 5
Stir in the chopped peppers, herbs, plum tomatoes, sun-dried tomatoes, zucchini, and vinegar. Sauté for . Return the eggplant to the pan and season with salt and pepper.
- 6
Remove the pan from the heat and cool, stirring often, for . 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 until heated through and the panko begins to brown. Garnish with fresh basil and oregano.
Chef's Notes
Copyright: Chef Laura Bonicelli