Transport yourself to the sun-drenched shores of Greece with this exquisite stuffed eggplant recipe that captures the essence of Mediterranean cuisine. A harmonious blend of rich, smoky eggplant, tangy feta, sweet tomatoes, and briny Kalamata olives creates a dish that is both comforting and sophisticated. Each bite tells a story of traditional Greek flavors and culinary craftsmanship.
Ingredients
For the Stuffed Eggplant
- 2 large eggplants
- 3 ripe tomatoes, finely diced
- 150g crumbled feta cheese
- 100g Kalamata olives, pitted and sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp tomato paste (optional)
- 1 tsp dried oregano
- Fresh basil or flat-leaf parsley
- Salt and pepper
US Measurements: 2 large eggplants, 3 tomatoes, 5.3 oz feta, 3.5 oz olives, 1 medium onion Metric Measurements: 2 large aubergines, 3 tomatoes, 150g feta, 100g olives, 1 medium onion
Step-by-Step Preparation
1. Prepare the Eggplants
- Preheat oven to 180°C (350°F)
- Cut eggplants in half lengthwise
- Carefully scoop out flesh, leaving 1 cm margin
- Lightly salt flesh
- Let drain for 10 minutes
- Pat dry with paper towel
- Cut removed flesh into small cubes
2. Cook the Filling
- Heat olive oil in a pan
- Sauté onion and garlic until translucent
- Add diced eggplant flesh
- Cook 5-7 minutes
- Add:
- Diced tomatoes
- Tomato paste
- Sliced olives
- Oregano
- Season with salt and pepper
- Simmer 10 minutes until reduced and fragrant
- Remove from heat
- Gently fold in:
- Crumbled feta
- Chopped fresh herbs
3. Stuff and Bake
- Place eggplant shells in lightly oiled baking dish
- Fill generously with Greek mixture
- Drizzle with olive oil
- Bake 35-40 minutes
- Eggplant should be tender
- Filling should be golden and bubbling
Cooking Details
- Total Time: Approximately 1 hour 5 minutes
- Prep Time: 25 minutes
- Cooking Time: 40 minutes
- Servings: 4
- Cuisine: Greek-Mediterranean
Nutritional Highlights (per serving)
- Calories: Approximately 250-300
- Rich in antioxidants
- High in fiber
- Good source of healthy fats
Why This Stuffed Eggplant is Extraordinary
This dish is a celebration of Mediterranean dietary principles. Eggplant provides a low-calorie base packed with nutrients, while the combination of feta, olives, and tomatoes delivers a complex flavor profile rich in heart-healthy ingredients. It’s a testament to the simple yet profound approach to cooking found in Greek cuisine.
Pro Tips
- Choose firm, glossy eggplants
- Salt and drain eggplant to reduce bitterness
- Use high-quality extra virgin olive oil
- Kalamata olives are key to authentic flavor
Serving Suggestions
- Serve as main course or side dish
- Pair with Greek salad
- Accompany with crusty bread
- Enjoy with crisp white wine or ouzo
Variations
- Add pine nuts for extra crunch
- Use goat cheese instead of feta
- Incorporate ground lamb for non-vegetarian version
Kali orexi! (Bon appétit in Greek)