Stuffed Eggplant Recipe

A delectable Mediterranean stuffed eggplant dish brimming with savory flavors.

Stuffed eggplant, also known as 'Imam Bayildi' in Turkish cuisine, is a traditional Mediterranean dish that brings together the rich flavors of eggplant, tomatoes, onions, garlic, and an array of aromatic herbs and spices. This dish exemplifies the perfect harmony of textures and tastes, creating a wholesome vegetarian main course that's both satisfying and nutritious.

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 2 tomatoes, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped parsley
• 1/4 cup pine nuts, toasted
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup couscous (optional for side)

Nutrition

Calories: ~250 calories

Instructions

1. Prepare Eggplants: Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2 inch border. Chop the scooped-out flesh and set aside.
2. Cook Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add Vegetables: Add the chopped eggplant flesh, red bell pepper, and diced tomatoes to the skillet. Cook until the vegetables are tender and the mixture is well combined, about 10 minutes.
4. Season Mixture: Stir in the crumbled feta cheese, chopped parsley, toasted pine nuts, dried oregano, salt, and pepper. Mix thoroughly and remove from heat.
5. Stuff Eggplants: Place the eggplant halves in a baking dish and fill them with the vegetable and cheese mixture. Press down gently to compact the filling.
6. Bake Eggplants: Bake the stuffed eggplants in the preheated oven for 30-35 minutes, or until the eggplants are tender and the tops are golden brown.
7. Prepare Couscous: While the eggplants are baking, prepare couscous according to package instructions if using as a side dish.
8. Serve: Remove the stuffed eggplants from the oven and let them cool for a few minutes. Serve warm, with couscous on the side if desired.

Enjoy your sumptuous Mediterranean stuffed eggplants, bringing a touch of traditional flavors to your dining table. Perfect for a healthy, hearty vegetarian meal.