Roasted & Grilled Eggplant Stuffed with Spinach, Tomato, and Orz
This dish combines smoky roasted (or grilled) eggplant with a savory Mediterranean stuffing of tender orzo pasta, sautéed spinach, and juicy tomatoes. The filling is flavored with garlic, herbs, and a sprinkle of feta, making it a wholesome vegetarian main or side.
⏱️ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
For the Eggplant
2 large eggplants, halved lengthwise
3 tbsp olive oil
Salt & pepper, to taste
For the Stuffing
1 cup orzo pasta
2 tbsp olive oil
3 garlic cloves, minced
2 cups fresh spinach, chopped
1 ½ cups cherry tomatoes, halved (or 1 large tomato, diced)
½ tsp dried oregano
½ tsp dried basil (or Italian seasoning)
¼ tsp red pepper flakes (optional)
Salt & black pepper, to taste
⅓ cup crumbled feta (optional but recommended)
2 tbsp fresh parsley or dill, chopped
Juice of ½ lemon
Instructions
Step 1: Prepare the Eggplants
1. Preheat oven to 200°C (400°F) or heat a grill to medium-high.
2. Cut eggplants in half lengthwise, score the flesh in a crosshatch pattern, drizzle with olive oil, and season with salt and pepper.
3. Roast (cut side up) for 25–30 minutes until tender and golden OR grill for 5–7 minutes per side until charred and soft.
4. Scoop out some flesh to make room for stuffing (reserve for filling if you like).
Step 2: Cook the Orzo
1. Cook orzo in salted water until al dente (about 7–8 minutes). Drain and set aside.
Step 3: Make the Filling
1. Heat olive oil in a skillet. Add garlic and sauté 30 seconds.
2. Stir in spinach and cook until wilted.
3. Add tomatoes, oregano, basil, and optional red pepper flakes. Cook 3–4 minutes until tomatoes soften.
4. Stir in cooked orzo, reserved eggplant flesh (if using), feta, parsley, lemon juice, salt, and pepper. Mix well.
Step 4: Assemble & Serve
1. Spoon the filling into roasted/grilled eggplant halves.
2. Return to oven for 5 minutes (optional) to warm through and melt feta slightly.
3. Garnish with extra parsley and a drizzle of olive oil. Serve hot.
Notes & Tips
Use small eggplants for individual servings or large globe eggplants for a main dish.
Make it vegan: skip feta or replace with a vegan alternative.
Add protein: chickpeas, lentils, or shredded chicken can be mixed into the filling.
Great served with a side salad (like cucumber-tomato or Greek salad) or garlic yogurt sauce.
❓ Frequently asked questions FAQ
Q: Can I make the filling ahead of time?
Yes! Prepare it 1–2 days in advance, then just stuff and bake before serving.
Q: What can I use instead of orzo?
Couscous, quinoa, or rice all work well.
Q: Can I freeze stuffed eggplants?
Yes, freeze after baking. Reheat covered in the oven until warmed through.
Nutrition information
Calories: ~310
Protein: 10g
Carbs: 38g
Fat: 14g
Fiber: 8g
Sodium:~420mg