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Stuffed Eggplant

Mediterranean Stuffed Eggplant

© Chef Laura Bonicelli
Mediterranean Stuffed Eggplant has all of the flavors of the mediterranean baked into it's own edible shell.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue, Sides
Cuisine Mediterranean
Servings 6
Calories 308 kcal

Ingredients
  

  • 3 medium-sized eggplants
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion -- chopped
  • 3 cloves garlic -- minced

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  • 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

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  • 1 1/4 teaspoons Kosher salt
  • freshly ground black pepper -- to taste

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  • 3/4 cup crumbled feta cheese
  • 1 cup cooked orzo pasta

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  • 3/4 cup panko
  • 1 teaspoon extra-virgin olive oil

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  • fresh basil -- for garnish
  • fresh oregano -- for garnish

Instructions
 

  • Preheat the oven to 375º F. Spray a baking sheet with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the pan from the heat and cool, stirring often, for 5 minutes. Stir the feta and orzo into the mixture.
  • Combine the panko and oil.
  • 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.
  • Bake, in the 375º oven, for 20 minutes until heated through and the panko begins to brown. Garnish with fresh basil and oregano.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 308kcalCarbohydrates: 40gProtein: 10gFat: 13gSaturated Fat: 4gCholesterol: 17mgSodium: 776mgPotassium: 1106mgFiber: 11gSugar: 16gVitamin A: 1889IUVitamin C: 77mgCalcium: 158mgIron: 2mg
Keyword basil, eggplant, Greek, Italian, oregano
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