Ingredients
Eggplants: 2 medium
Onions: 2 medium, finely chopped
Cherry Tomatoes: 12, halved
Feta Cheese: 180 g (6 oz), crumbled
Olives: A handful, pitted and sliced
Salt: to taste
Black Pepper: to taste
Oregano: 1 teaspoon, dried
Olive Oil: 3 tablespoons
Directions
Prepare the Eggplants:
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1 cm (1/2 inch) thick shell. Reserve the scooped-out flesh for later use.
Brush the inside of the eggplant halves with 1 tablespoon of olive oil, and season with salt and pepper. Place them on a baking sheet, cut side up, and bake for 15 minutes or until the eggplants are tender but still firm.
Prepare the Filling:
While the eggplants are baking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onions and sauté for about 5 minutes until softened and translucent.
Chop the reserved eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Add the cherry tomatoes, olives, salt, pepper, and oregano. Cook for another 5 minutes until the tomatoes are soft and the flavors are well combined. Remove from heat and let it cool slightly.
Stuff the Eggplants:
Remove the baked eggplant halves from the oven and fill them with the prepared vegetable mixture.
Top each stuffed eggplant with crumbled feta cheese.
Bake:
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is slightly browned and the eggplants are tender.
Serve:
Remove from the oven and let them cool for a few minutes. Serve warm, garnished with a sprinkle of fresh herbs like parsley or basil, if desired.
Serving Suggestions
Serve these stuffed eggplants as a main dish with a side of rice, quinoa, or a fresh green salad.
Pair them with warm pita bread or garlic bread for a complete meal.
These also make a great side dish alongside grilled meats or fish.
Cooking Tips
Cooking Tips
Eggplant Preparation: Salting the eggplant before baking can help remove any bitterness. Let them sit for 10 minutes after salting, then pat dry.
Customizations: Add other vegetables like bell peppers or zucchini to the filling for added flavor and nutrition.
Vegan Option: Substitute feta cheese with a plant-based feta or a sprinkle of nutritional yeast for a vegan version.
Nutritional Benefits
Eggplants are low in calories and high in fiber, making them great for digestion.
Feta Cheese provides calcium and protein, adding richness and flavor.
Cherry Tomatoes are rich in vitamins A and C, boosting immunity and skin health.