Description
A bold and healthy Mediterranean stuffed eggplant dish filled with herbs, tomatoes, and a hint of garlic. Perfect as a main or mezze side.
Ingredients
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2 medium eggplants
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2 tbsp olive oil
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1 small onion, chopped
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3 garlic cloves, minced
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2 tomatoes, diced
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1 tsp dried oregano
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1/2 tsp cumin
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Salt and pepper to taste
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1/4 cup chopped parsley
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Feta cheese for topping
Instructions
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Slice eggplants in half and scoop out some flesh.
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Salt and set aside for 20 minutes. Rinse and pat dry.
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Preheat oven to 375°F (190°C).
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Sauté onion and garlic in olive oil until soft.
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Add diced tomatoes, oregano, cumin, salt, and pepper. Cook for 5–7 minutes.
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Fill eggplant halves with tomato mixture.
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Top with crumbled feta and a drizzle of olive oil.
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Bake for 30–35 minutes until tender.
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Garnish with parsley and serve warm.
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Notes
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 half eggplant
- Calories: 180
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: Protein: 5g
- Cholesterol: 15mg