Greek Style Stuffed Eggplant Aubergine Recette

Experience the taste of Greece with this irresistible Greek Style Stuffed Eggplant Aubergine recipe! Perfectly tender eggplant shells are brimming with a savory filling of herbs, tomatoes, and feta cheese. This mouthwatering dish is a vegetarian delight, perfect for a special occasion or a weeknight dinner. Impress your family and friends with this easy-to-follow recipe.

Préparation 45 min

Cuisson 120 min

Calories 355.1 kcal

Protéines 22g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Greek Style Stuffed Eggplant Aubergine

Eggplants
Salt to taste
Olive Oil
Onions
Minced Fresh Garlic Cloves
Fresh Parsley Leaves
Fresh Mint Leaves
Plum Tomatoes
1 cup crumbled feta cheese

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Comment préparer Greek Style Stuffed Eggplant Aubergine

Preheat your broiler.
Halve two medium eggplants (about 1 pound total) lengthwise. Score the flesh deeply with a sharp knife, creating a crosshatch pattern.
Using a grapefruit knife or spoon, carefully scoop out the eggplant pulp, reserving it. Leave about 1/2-inch thick shells.
Sprinkle the eggplant shells generously with salt and pepper.
Invert the shells on paper towels to drain for 30 minutes.
Cut the reserved eggplant pulp and one additional whole medium eggplant (about 1 pound) into 1/2-inch pieces.
Transfer the chopped eggplant to a colander, toss with 1 teaspoon of salt, and let them drain for 30 minutes.
Pat the eggplant shells dry with paper towels. Brush them with 1 tablespoon of olive oil.
Broil the shells on a rack set over a baking sheet, about 4 inches from the heat, for 5 minutes, or until tender.
In a large skillet, heat 3 tablespoons of olive oil over moderately high heat until hot but not smoking.
Add the drained eggplant pieces and sauté, stirring frequently, until golden brown (about 8-10 minutes).
Add 1 medium onion (chopped), and 2 cloves garlic (minced) to the skillet. Cook over medium heat until the onion is softened (about 5 minutes).
Remove the skillet from the heat.
Stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1 (14.5 ounce) can of diced tomatoes (drained), and 1 cup crumbled feta cheese. Season with salt and pepper to taste.
Stir to combine the filling.
Divide the filling evenly among the eggplant shells, mounding it generously.
Place the stuffed eggplants in a large flameproof baking dish.
Broil for 5-7 minutes, or until the filling is bubbly and golden brown.

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

43g

Fat

51g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins European Mediterranean Healthy Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Side Dishes Vegetables Dietary 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Greek Style Stuffed Eggplant Aubergine ?

Greek Style Stuffed Eggplant Aubergine prend environ 165 minutes du début à la fin — environ 45 minutes de préparation et 120 minutes de cuisson.

Combien de calories contient Greek Style Stuffed Eggplant Aubergine ?

Greek Style Stuffed Eggplant Aubergine contient environ 355.1 calories par portion, avec environ 22 g de protéines, 7 g de glucides et 40 g de lipides.

De quels ingrédients ai-je besoin pour Greek Style Stuffed Eggplant Aubergine ?

Les principaux ingrédients de Greek Style Stuffed Eggplant Aubergine sont Eggplants, Salt, Olive Oil, Onions, Minced Fresh Garlic Cloves, Fresh Parsley Leaves. Consultez la liste complète avec les quantités ci-dessus.