Feta & Olive Stuffed Eggplant Recipe

Feta & Olive Stuffed Eggplant Recipe

This stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.

Prep Time: 25 mins

Additional Time: 10 mins

Total Time: 35 mins

Servings: 4

Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free


2 large eggplants (about 1 pound each)

2 tablespoons extra-virgin olive oil, divided

1 medium red onion, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

2 cloves garlic, minced

1 cup canned no-salt-added diced tomatoes

1 medium red bell pepper

½ cup chopped fresh flat-leaf parsley

⅓ cup pitted Kalamata olives, quartered

1 tablespoon red-wine vinegar

¾ cup crumbled feta cheese

Chopped fresh dill and oregano, for garnish


Position rack in upper third of oven; preheat to 400 degrees F. Line a large rimmed baking sheet with foil.

Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.

Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.

While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.

Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.


Large rimmed baking sheet, large skillet

Originally appeared: EatingWell.com, May 2020

Nutrition Facts

Serving Size 1 eggplant half

calories268total fat 17g saturated fat 5g cholesterol 25mg sodium 542mg total carbohydrate 24g dietary fiber 8g total sugars 13g protein 7g vitamin c 64mg calcium 195mg iron 2mg potassium 819mg

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