Greek Style Japanese Eggplant

Greek Stuffed Japanese Eggplant


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.

"Greek Style" Baked Stuffed Eggplant

4 servings

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


  1. 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.
  2. 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.
  3. In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat.
  4. 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.
  5. Add the tomatoes and olives and cook for 3-4 minutes. Add the parsley, oregano and basil, and stir well.
  6. 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.
  7. Divide the filling among the eggplant shells, and sprinkle the remaining ¼ cup of bread crumbs and Parmesan cheese over the tops.
  8. 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.


One Comment

  1. Having read this I thought it was rather informative.
    I appreciate you spending some time and effort to put this
    content together. I once again find myself spending way too much time both
    reading and leaving comments. But so what, it was still worthwhile!

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