Recipe and Photo courtesy of Marcia Selden Catering
The eggplant can get a bad wrap. Those shiny purple orbs can often seem intimidating, but fear not, our baked stuffed eggplant is perfectly delicious! This self- contained dinner with its crunchy top and flavorful feta packed filling will leave everyone smiling.
This recipe was generously shared by Marcia Selden Catering, Stamford, CT.
This dish is Vegetarian and Dairy
- 3 Japanese eggplant (about 1 lbs. each), split lengthwise
- 4 Tbs. olive oil
- 1 c. cooked quinoa or brown rice
- 1 ½ C. chopped onion
- 2 Tbs. diced garlic
- 1 tsp. Kosher salt
- 1/2 tsp. ground black pepper
- 1C canned (San Marzano) diced tomatoes
- 1/4 C. chopped fresh leaf parsley
- 2 Tbs. chopped fresh oregano
- 2 Tbs. julienned basil
- 1 C. panko bread crumbs
- 3 Tbs. toasted pine nuts
- 1 C. crumbled feta
- ½ C. shredded Parmesan cheese
- 1/3 C. sliced Kalamata olives
- Halve the eggplants lengthwise and with a sharp knife scoop out the pulp with a spoon, leaving a 1/2-inch shell, being careful not to pierce the skins. Chop the pulp.
- Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.
- In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat.
- Add the onions and cook, stirring, for 3 minutes. Add quinoa and cook, stirring, about 3 minutes. Add the garlic, eggplant, salt and pepper, and cook until the eggplant is soft, 3 to 4 minutes.
- Add the tomatoes and olives and cook for 3-4 minutes. Add the parsley, oregano and basil, and stir well.
- Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta and pine nuts, and re-season as needed.
- Divide the filling among the eggplant shells, and sprinkle the remaining ¼ cup of bread crumbs and Parmesan cheese over the tops.
- Bake until the tops are golden and the stuffing is heated through, about 30 minutes. Drizzle with a bit of quality olive oil before serving.