Options

Format:
Include:
PRINT
See more
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Greek-Style Stuffed Eggplant

Serve stuffed eggplant as a hearty side dish or an easy meatless main dish recipe.

Cooking Light JUNE 2003

  • Yield: 4 servings (serving size: 1 stuffed eggplant half)

Ingredients

  • 2 eggplants, cut in half lengthwise (about 3 pounds)
  • 1/4 cup water
  • Cooking spray
  • 1 cup chopped onion
  • 1 cup chopped plum tomato
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup chopped fresh parsley, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 (1-ounce) slices French bread
  • 2 tablespoons grated fresh Parmesan cheese

Preparation

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.

Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.

Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.3g
  • Carbohydrate: 35.3g
  • Fiber: 10.3g
  • Cholesterol: 29mg
  • Iron: 2.3mg
  • Sodium: 906mg
  • Calcium: 246mg
advertisement

Go to full version of

Greek-Style Stuffed Eggplant recipe

advertisement