Greek Stuffed Eggplant
Ingredients
| — | 2 large eggplants (about 1 pound each) |
| — | 2 tablespoons extra-virgin olive oil, divided |
| — | 1 medium red onion, finely chopped |
| — | 1 tablespoon tomato paste |
| — | ½ teaspoon ground cumin |
| — | 2 cloves garlic, minced |
| — | 1 cup canned no-salt-added diced tomatoes |
| — | 1 medium red bell pepper |
| — | ½ cup chopped fresh flat-leaf parsley |
| — | ⅓ cup pitted Kalamata olives, quartered |
| — | 1 tablespoon red-wine vinegar |
| — | ¾ cup crumbled feta cheese |
| — | Chopped fresh dill and oregano, for garnish |
Instructions
- Position rack in upper third of oven; preheat to 400 degrees F. Line a 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.