Greek Stuffed Eggplant

Eggplant is delicious. BUT, when you stuff it full of other delicious flavors it becomes even more delicious and beautiful and amazing and impressive and all that good stuff!

 greek stuffed eggplants

Stuffed Eggplant is an easy dinner that you can throw together in less than an hour. Just because it is fast, don’t let it fool you into thinking that it won’t impress! It may be quick yet it will totally impress anyone you are feeding (even if that everyone is just you and your family).

stuffed eggplants

We recently went on a little veggie kick… a nice thing to do in the middle of the winter when you want something filling and hearty without not being able to fit in your pants anymore! Eggplants are often used in the Vegetarian World as a “Protein” so you know that these are hearty enough to stand on their own. Just chop up some other vegetables, season as you go and you have dinner. We went the Greek route tonight, but depending on the cheeses or spices you add; these could very easily fit into any region of the world!

 greek stuffed eggplant platter

Greek Stuffed Eggplant
Prep time
Cook time
Total time
Serves: 2 as a meal
  • 2 - 3 small eggplants
  • ½ lb mushrooms, sliced
  • 1 roasted red pepper (from, a jar) diced)
  • ½ onion, chopped
  • 1 garlic clove, minced
  • ½ cup feta cheese
  • 2 Tbsp breadcrumbs (or crushed crackers), divided
  • 2 Tbsp shredded mozzarella
  • 1 Tbsp fresh parmesan cheese, grated
  • 1 tsp lemon juice
  • Salt/Pepper/Chili flakes to taste
  1. Preheat oven to 350F
  2. Cut eggplants in half lengthwise. Remove pulp with a spoon or a knife. (Be careful not to pierce the eggplant shell). Chop eggplant pulp and set in a bowl, along with the chopped mushroom and onion. In a large non-stick skillet, cook eggplant and mushrooms, on medium heat for about 5 minutes. Remove from skillet before all the water from the veggies has evaporated.
  3. Put the par-cooked veggies in a large bowl and mix together with all the rest of the ingredients (leaving ½ the breadcrumbs and cheeses aside) Mix well and taste - adjust as needed.
  4. Generously stuff eggplant shells with stuffing. Top with remaining breadcrumbs/crackers, the mozzarella & parmesan. Place eggplants in a large baking dish (I use a foil lined cookie sheet for easy clean up).
  5. Bake for about 20 minutes. Broil an additional 2-3 minutes until golden brown.
 Roughly Inspired by Not Enough Cinnamon

 eggplant stuffed dinner platter


And I leave you with this, Today’s Question of the Day… What is your favorite food to stuff with other things?


Greek Stuffed Eggplant — 2 Comments

  1. Pingback: Eggplant and Potato Tumbet Recipe – Vegan Spanish Phyllo Dish | WHOLE LIVING WEB MAGAZINE