Description
Delicious eggplant halves stuffed with a creamy ricotta filling, tomatoes, olives, and feta, capturing the essence of Mediterranean cuisine.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 1/2 cup cooked quinoa or rice
- 1/2 cup diced tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out some of the flesh, creating deep, inviting boats.
- Brush the cut sides of the eggplant halves with olive oil and place them cut-side up on a baking sheet.
- Combine the ricotta, cooked quinoa or rice, diced tomatoes, Kalamata olives, crumbled feta, minced garlic, and oregano in a mixing bowl.
- Fill each eggplant boat generously with the ricotta mixture.
- Bake in the preheated oven for about 25-30 minutes until the eggplants are tender and the tops are golden.
- Garnish with freshly chopped parsley before serving.
Notes
Make-ahead tips: Prepare the filling a day ahead and store in the fridge. Baking alternatives: Cook in an air fryer at 375°F for 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg