Stuffed Eggplant With Tomato And Olive Sauce

Stuffed Eggplant With Tomato And Olive Sauce

By CozyDelicious

Are you looking for a flavorful and cozy dish that embodies the delicious flavors of Greece? Look no further than this mouthwatering recipe for Stuffed Eggplant with Tomato and Olive Sauce. This Greek-inspired dish is a perfect blend of flavors that will transport you to the sun-soaked shores of the Mediterranean. With a rich and savory filling encased in tender roasted eggplant, all bathed in a tangy tomato and olive sauce, this recipe is sure to become a favorite in your home. Let's dive into creating this delectable dish.

Stuffed Eggplant With Tomato And Olive Sauce
  • Prep 20 min
  • Cook 50 min
  • Total 1 hr 10 min
  • Yield 4 servings
  • Cuisine Greek
  • Category Dinner
Vegetarian Gluten-Free stuffed eggplant quinoa Mediterranean Greek vegetarian tomato sauce olive sauce healthy

Ingredients

Instructions

  1. Preheat your oven to 400°F (200°C).

  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border to create boats. Reserve the flesh and set the eggplant halves aside.

  3. Chop the reserved eggplant flesh into small pieces.

  4. In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, sautéing until they become fragrant and translucent.

  5. Add the chopped eggplant and red bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.

  6. Stir in the cooked quinoa, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.

  7. Remove the skillet from the heat. Stir in the diced tomatoes, Kalamata olives, and fresh parsley, combining everything well.

  8. Place the eggplant halves on a baking tray, cut side up. Fill each eggplant boat with the quinoa and vegetable mixture, pressing down gently to pack it in.

  9. Cover the baking tray with foil and bake in the preheated oven for 30-35 minutes, or until the eggplant is tender.

  10. While the stuffed eggplants are baking, prepare the tomato and olive sauce. In a saucepan, combine any leftover quinoa and vegetable mixture with the remaining diced tomatoes. Cook over low heat for about 10-15 minutes, allowing the flavors to blend.

  11. Once the stuffed eggplants are done, remove them from the oven. Serve them hot, drizzled with the tomato and olive sauce and topped with crumbled feta cheese, if desired.

Nutrition Facts

Serving size: 1 stuffed eggplant half (approx. 250 g)
Calories
320 kcal
Total Fat
14 g
Saturated Fat
3.5 g
Cholesterol
10 mg
Sodium
680 mg
Total Carbohydrate
38 g
Dietary Fiber
9 g
Sugars
12 g
Protein
11 g

Enjoy the combination of Mediterranean flavors in this delightful Stuffed Eggplant with Tomato and Olive Sauce recipe. Perfect for a cozy night in or a special gathering with loved ones, this dish is sure to impress. Experiment with different herbs and spices to make it your own, and savor every bite of this delicious Greek-inspired creation.

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