Easy Greek-Style Stuffed Eggplant Recipe

Remember grannies recipes?  If she made Greek-Style Stuffed Eggplant, the recipe didn’t come from some new idea made up for online ratings.  Some of these recipes have been in my family for generations.  My gran was born 1896.  If you like Easy food then we have plenty of recipes including more stuffed / eggplant recipes.

Sorry for the lack of pictures for this Greek-Style Stuffed Eggplant – coming asap.

Greek-Style Stuffed Eggplant Ingredients

Easy Greek-Style Stuffed Eggplant

  • makes 4 servings
  • 2 medium eggplants (1 pound each)
  • 2 tablespoons olive oil
  • 1 medium red or yellow onion, diced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon minced garlic (about 3 good-sized cloves)
  • 1 medium bell pepper (any color), chopped
  • ½ teaspoon salt
  • one 15-ounce can diced tomatoes, drained
  • one 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
  • heaping ½ cup crumbled feta cheese
  • 2 cups toasted breadcrumbs (see pastas)
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup pine nuts or chopped walnuts
  • Method

  • 1. Adjust The Oven Rack To The Center Position And Preheat The Oven To 350°F.
  • 2. Carefully Cut The Eggplants In Half Lengthwise With A Large, Sharp Knife. Try To Get Equal Halves With Clean Edges.
  • 3. Use A Soup Spoon Or Teaspoon To Dig Into The Flesh Of Each Eggplant Half And Scrape It Out. You Will Find That It Comes Out Fairly Easily, Mostly In Longish Strips, Once You Get It Started. Pull And Scrape Out The Flesh, Leaving A Shell About ¼-Inch Thick. Set The Eggplant Shells Aside.
  • 4. Transfer The Eggplant Flesh To A Cutting Board, And Chop It Into Roughly ½-Inch Pieces. Transfer The Chopped Eggplant To A Bowl, And Set Aside.
  • 5. Place A Large (10-To 12-Inch) Heavy Skillet Over Medium Heat. After About A Minute, Add The Olive Oil And Swirl To Coat The Pan. Add The Onion And Herbs, And Cook Over Medium Heat, Stirring Often, For About 5 Minutes, Or Until The Onion Begins To Soften. Stir In The Garlic And Cook For Another Minute. Then Add The Chopped Eggplant, Bell Pepper, And Salt. Stir Until Well Combined, Turning Up The Heat To Medium-High. Continue To Cook, Stirring Frequently, For 5 To 8 Minutes, Or Until The Eggplant Is Soft. Add The Drained Tomatoes And Artichoke Hearts, Keeping The Heat At Medium-High. Stir And Cook For 5 Minutes Longer. Don’T Cover The Pan—You Want The Juices From All The Vegetables To Evaporate As Much As Possible.
  • 6. Turn Off The Heat, And Stir In The Feta, Breadcrumbs, And Black Pepper. Stir Until Thoroughly Combined, Then Set Aside Until Cool Enough To Handle Comfortably.
  • 7. Arrange The Eggplant Shells In A 9-By 13-Inch Baking Pan, Facing Up As Squarely As Possible. (Ideally They Will Just Fit, With The Sides Touching To Prop One Another Up. It’S Okay If It Seems Crowded—They Will Shrink A Little While Baking.) Divide The Filling Evenly Among The 4 Shells, Pushing It Gently Into The Cavities And Mounding It With The Back Of A Spoon. Cover The Pan Tightly With Aluminum Foil, And Bake It In The Oven For 45 Minutes.
  • 8. Remove The Pan From The Oven, And Carefully (So As To Avoid A Steam Burn) Lift Off The Foil. Sprinkle The Pine Nuts Or Walnuts Over The Tops Of The Filled Eggplant Halves, And Gently (And Carefully) Press Them Into Place. Return The Uncovered Pan To The Oven For Another 15 Minutes Of Baking. Serve Hot Or Warm.
  • More Seafood Recipes with keyword stuffed

    • Low Fat Twice-baked Stuffed Potatoes Recipe
      Ingredients: 4 baking potatoes, 1 1/3 cups mixed diced vegetables, --such as: zucchini, yellow squash,, --carrots, red bell pepper,, -- broccoli, corn and peas, 1 1/2 tablespoons olive oil, salt, to taste, pepper, to taste, 2 teaspoons dried dill weed, 1/2 cup plain nonfat yogurt, 4 teaspoons minced green onions METHOD: 1.Bake potatoes following Basic Recipe., 2.Cool potatoes slightly and cut
    • Low Fat Tarragon Stuffed Eggs Recipe
      Ingredients: 1/2 cup Egg Substitute or cholesterol-, free egg product, 1/4 cup chopped watercress or fresh, spinach, 2 tablespoons cholesterol-free, reduced-calorie mayonnaise or salad, dressing, 2 teaspoons chopped shallot, 1/2 teaspoon chopped fresh or, 1/4 teaspoon dried tarragon, 1/2 teaspoon white wine vinegar, 1/8 teaspoon salt, 1 Dash pepper, 4 hard-cooked eggs METHOD: Spray 8-inch non
    • Low Fat Stuffed Winter Squash With Sesame Cabbage Recipe
      Ingredients: 3 tablespoons sesame seeds, 2 small acorn squash, 2 teaspoons dark sesame oil, 1/2 teaspoon salt, -- plus more to taste, freshly ground white or szechuan pepper, to taste, 1 1/2 teaspoons canola oil, 2 onions, chopped, 1 savoy cabbage, quartered, --1 1/4 to 1 1/2 pounds, -- cored and shredded, 2 teaspoons reduced-sodium soy sauce, 2 tablespoons chopped fresh parsley, -- or cilantro
    • Stuffed Cabbage Dinner Recipe
      Ingredients: sauce, 1 large (32 ounce) can sauerkraut , washed, 1 large (29 ounce) can peeled tomatoes, crush with the juice, 1 can tomato soup, brown sugar, to taste, kielbasi, sliced METHOD: Package stuffed cabbage, cabbage rolls pulled apart (if frozen), Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of squeezed out kraut on bottom of pot, or baking dish. Place cabbage ro
    • Low Fat Stuffed Veal Chops With Cider Sauce Recipe
      Ingredients: 4 lean veal loin chops, 1-inch thick, -- (about 6 ounces, each), 1 cup soft bread crumbs (about 1-1/2, 1 slices bread), 1/2 cup chopped all-purpose apple, 1/4 cup chopped onion (about 1 small), 2 tablespoons chopped fresh parsley, 2 tablespoons apple cider, 1/4 teaspoon salt, 1/8 teaspoon ground allspice, Cider Sauce, CIDER SAUCE, 1 cup apple cider, 1/2 cup apple brandy, 2 tablespoon