Mediterranean Stuffed Eggplant
This traditional-inspired dish features roasted eggplants stuffed with a savory mix of tomatoes, onions, garlic, chickpeas, and herbs, topped with feta and parsley. It’s hearty enough for a main, light enough for summer, and packed with classic Mediterranean flavors.
⏱ Time
Prep: 20 minutes
Bake: 40 minutes
Total: ~1 hour
Ingredients
For the eggplants:
2 large eggplants, halved lengthwise
3 tbsp olive oil (for brushing)
Salt & pepper
For the filling:
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 can (15 oz) chickpeas, drained & rinsed
1 can (14 oz) diced tomatoes
1 tsp dried oregano
½ tsp cumin
¼ tsp cinnamon (optional, adds warmth)
Salt & pepper, to taste
Toppings:
½ cup crumbled feta cheese
Fresh parsley or dill, chopped
Lemon wedges, for serving
Instructions
1. Prepare eggplants:
Preheat oven to 200°C / 400°F. Cut eggplants in half lengthwise, score the flesh, brush with olive oil, season with salt & pepper, and place cut side down on a baking sheet. Roast 25 minutes until soft.
2. Make filling:
In a skillet, heat olive oil. Sauté onion and garlic until fragrant. Add bell pepper, chickpeas, tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer 10 minutes until thickened.
3. Stuff eggplants:
Flip roasted eggplants, scoop out some flesh (chop and add to filling if desired), then spoon filling into the eggplant shells.
4. Bake again:
Return to oven for 15 minutes, uncovered.
5. Finish:
Top with feta and parsley. Serve warm with lemon wedges.
Notes & Tips
Make it vegan: Skip feta or use vegan cheese.
Extra flavor: Add chopped olives or sun-dried tomatoes to the filling.
Pairing: Serve with warm pita, quinoa, or a simple Greek salad.
❓ frequently asked questions FAQ
Q: Can I use zucchini instead of eggplant?
A: Yes, hollowed-out zucchini boats work perfectly.
Q: Can I prep this ahead?
A: Yes, you can roast eggplants and make the filling in advance. Stuff and bake before serving.
Nutrition information
Calories: ~340 kcal
Protein: 12g
Carbs: 40g
Fat: 15g
Fiber: 11g