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Savory Mediterranean Stuffed Eggplant with Feta

Mediterranean stuffed eggplant - featured image
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A quick and easy Mediterranean-inspired stuffed eggplant recipe featuring roasted eggplant, tangy feta, sun-dried tomatoes, and fresh herbs. Perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 2 medium globe eggplants, halved lengthwise
  • 3 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 small yellow or red onion, finely chopped
  • ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh oregano or thyme leaves
  • Zest of 1 medium lemon
  • Salt, to taste
  • Ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons toasted pine nuts (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice the eggplants in half lengthwise. Score the flesh in a crosshatch pattern without piercing the skin. Lightly brush the cut sides with 1 tablespoon olive oil and sprinkle with salt.
  3. Place eggplants cut side down on the baking sheet. Roast for 25–30 minutes until flesh is soft and golden brown around edges. Remove and let cool slightly.
  4. Scoop out the roasted flesh into a bowl, leaving about a 1/4-inch border intact to hold the stuffing. Set shells aside.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in chopped sun-dried tomatoes and roasted eggplant flesh. Cook for 3–4 minutes to meld flavors and evaporate excess moisture. Season with salt, pepper, and red pepper flakes if using.
  7. Remove from heat and stir in crumbled feta, chopped parsley, oregano, and lemon zest. Adjust seasoning as needed. Mixture should be creamy but slightly chunky.
  8. Spoon filling generously into each roasted eggplant half. Sprinkle toasted pine nuts on top if using.
  9. Bake stuffed eggplants at 375°F (190°C) for 15 minutes until filling is heated through and tops are lightly golden. Watch to avoid over-browning feta.
  10. Let stuffed eggplants rest for 5 minutes before serving. Optionally drizzle with extra virgin olive oil or squeeze fresh lemon juice before plating.

Notes

If eggplants release too much water during roasting, drain the flesh in a colander before mixing to prevent soggy stuffing. Lightly oil knife before cutting eggplants to prevent sticking. Toast pine nuts in a dry skillet over medium heat until golden for added crunch and aroma. For dairy-free option, substitute feta with vegan cheese or seasoned mashed chickpeas. Can add cooked ground meat or protein like quinoa for a heartier meal. Store leftovers in airtight container refrigerated up to 3 days; reheat gently in oven to maintain texture.

Nutrition

Keywords: stuffed eggplant, Mediterranean recipe, feta cheese, roasted eggplant, easy dinner, vegetarian, gluten-free

Find it online: https://yumnode.com/savory-mediterranean-stuffed-eggplant-with-feta-easy-recipe-for-perfect-dinner/