Baked Eggplant with Savory Cheese Stuffing

Baked Eggplant with Savory Cheese Stuffing
Photo by Randy Mayor

Ingredients

  • 2 medium eggplants, each cut in half lengthwise (about 2 pounds)
  • 1 teaspoon extravirgin olive oil
  • 1 ½ cups finely chopped onion
  • 2 medium eggplants, each cut in half lengthwise (about 2 pounds)
  • ¾ cup (3 ounces) crumbled feta cheese
  • ¾ teaspoon salt
  • ¾ cup (3 ounces) crumbled feta cheese
  • + 45 more ingredients
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
    • 2 garlic cloves, minced
    • 1 ¼ cups finely chopped red bell pepper
    • 1 (1-ounce) slice white bread
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 ¼ cups finely chopped red bell pepper
    • ¾ cup (3 ounces) crumbled feta cheese
    • 1 ½ cups finely chopped onion
    • 1 teaspoon extravirgin olive oil
    • 2 medium eggplants, each cut in half lengthwise (about 2 pounds)
    • 1 (1-ounce) slice white bread
    • 2 medium eggplants, each cut in half lengthwise (about 2 pounds)
    • Cooking spray
    • 1 cup finely chopped seeded plum tomato
    • 1 ½ cups finely chopped onion
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
    • 1 (1-ounce) slice white bread
    • ¼ teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • ¾ teaspoon salt
    • 1 teaspoon extravirgin olive oil
    • ¾ teaspoon salt
    • 1 cup finely chopped seeded plum tomato
    • 1 ¼ cups finely chopped red bell pepper
    • 2 garlic cloves, minced
    • ¼ cup chopped fresh flat-leaf parsley
    • Cooking spray
    • 1 ½ cups finely chopped onion
    • 1 ¼ cups finely chopped red bell pepper
    • 1 cup finely chopped seeded plum tomato
    • 1 (1-ounce) slice white bread
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
    • 1 cup finely chopped seeded plum tomato
    • 1 teaspoon extravirgin olive oil
    • 2 garlic cloves, minced
    • ¾ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh flat-leaf parsley
    • Cooking spray
    • ¼ cup chopped fresh flat-leaf parsley
    • Cooking spray
    • ¾ cup (3 ounces) crumbled feta cheese

Preheat oven to 400°. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, l...

View full recipe at My Recipes

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