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Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeeggplants (about 1 pound each)2tablespoonsextra-virgin olive oil, divided1mediumred onion, finely chopped1tablespoontomato paste½teaspoonground cumin2clovesgarlic, minced1cupcanned no-salt-added diced tomatoes1mediumred bell pepper½cupchopped fresh flat-leaf parsley⅓cuppitted Kalamata olives, quartered1tablespoonred-wine vinegar¾cupcrumbled feta cheeseChopped fresh dill and oregano, for garnish
Cook Mode(Keep screen awake)
Ingredients
2largeeggplants (about 1 pound each)
2tablespoonsextra-virgin olive oil, divided
1mediumred onion, finely chopped
1tablespoontomato paste
½teaspoonground cumin
2clovesgarlic, minced
1cupcanned no-salt-added diced tomatoes
1mediumred bell pepper
½cupchopped fresh flat-leaf parsley
⅓cuppitted Kalamata olives, quartered
1tablespoonred-wine vinegar
¾cupcrumbled feta cheese
Chopped fresh dill and oregano, for garnish
Directions
Position rack in upper third of oven; preheat to 400 degrees F. Line a large rimmed baking sheet with foil.
Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.
Equipment
Large rimmed baking sheet, large skillet
Frequently Asked QuestionsEggplant is part of the nightshade family of plants, which also includes tomatoes, white potatoes, bell peppers, chile peppers and tomatillos.Nightshades have become controversialdue to some of the compounds found in them and the rumors that they are inflammatory. But research does not seem to back this up and even suggests the opposite for most people. Eggplant skin is high in antioxidants, so be sure to leave it on.Like eggplant, tomatoes are also a member of the nightshade family.Tomatoes are rich in lycopene, beta-carotene, lutein and zeaxanthin—antioxidants that help protect our eyes, skin and heart. Tomatoes can also provide a nice boost of fiber, as well as vitamins C and K and potassium.Globe eggplants are best for stuffing and are the most common variety of eggplant. When shopping for eggplants, look for ones without soft spots or cuts in the skin. They should feel firm and a little heavy for their size, with shiny dark purple skin. If you cut into an eggplant and there are a lot of seeds you can trim away some of the seeds.Tomato pasteis a concentrated form of cooked tomatoes, where tomatoes are cooked, strained and cooked down until most of the liquid has evaporated. If you don’t have tomato paste on hand, you can cooktomato pureein a saucepan over medium heat until it reaches a thick paste consistency, stirring often.Serve this flavorful main dish withbrown rice,couscous,quinoa, cauliflower rice ororzoand a side salad for a weeknight dinner. If you have leftover stuffed eggplant, chop it and add it to cooked whole-wheat pasta for an easy meal the following day.
Frequently Asked Questions
Eggplant is part of the nightshade family of plants, which also includes tomatoes, white potatoes, bell peppers, chile peppers and tomatillos.Nightshades have become controversialdue to some of the compounds found in them and the rumors that they are inflammatory. But research does not seem to back this up and even suggests the opposite for most people. Eggplant skin is high in antioxidants, so be sure to leave it on.
Like eggplant, tomatoes are also a member of the nightshade family.Tomatoes are rich in lycopene, beta-carotene, lutein and zeaxanthin—antioxidants that help protect our eyes, skin and heart. Tomatoes can also provide a nice boost of fiber, as well as vitamins C and K and potassium.
Globe eggplants are best for stuffing and are the most common variety of eggplant. When shopping for eggplants, look for ones without soft spots or cuts in the skin. They should feel firm and a little heavy for their size, with shiny dark purple skin. If you cut into an eggplant and there are a lot of seeds you can trim away some of the seeds.
Tomato pasteis a concentrated form of cooked tomatoes, where tomatoes are cooked, strained and cooked down until most of the liquid has evaporated. If you don’t have tomato paste on hand, you can cooktomato pureein a saucepan over medium heat until it reaches a thick paste consistency, stirring often.
Serve this flavorful main dish withbrown rice,couscous,quinoa, cauliflower rice ororzoand a side salad for a weeknight dinner. If you have leftover stuffed eggplant, chop it and add it to cooked whole-wheat pasta for an easy meal the following day.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)268Calories17gFat24gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
