Entre: Stuffed Roasted Eggplant with Feta Cheese

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Preheat oven to 400 degrees.
Brush cut side of eggplant with half of the olive oil. Place cut side down on baking sheet. Roast eggplant until semi-tender and cut side is golden, about 20 minutes. Cool.
Heat remaining olive oil in a large skillet. Add onion and red bell pepper and cook, stirring, over medium-low heat until golden, about 5 minutes. Add rice, couscous, bulgur or pasta and stir until blended.
Use a tablespoon to scoop the tender flesh from eggplant, leaving about 1/4 inch of eggplant attached to the skin. Chop the flesh. To stuffing mixture add chopped eggplant, feta cheese, tomatoes, olives, pine nuts, if using, parsley and oregano. Stir to blend. Add salt and pepper to taste.
Reduce oven temperature to 350 degrees.
Arrange eggplant shells in baking dish. Carefully fill shells with the stuffing, pressing down lightly and then mounding the tops. If there is extra filling, spoon it around the eggplant.
Roast eggplant until heated through and tops are golden, about 25 minutes. Serve hot or at room temperature.
 
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bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
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This looks delicious and we love eggplant. We grow black, white, green and purple eggplant, round eggplant, long eggplant, fat eggplant, big eggplant and small eggplant. The only eggplant we didn't like was a heirloom eggplant from Africa that was round, kind of purple striped and about the size of a really big beefsteak tomato. Boy was it ever bitter, we just couldn't tame the taste to our liking so we did away with that one. There is a bag of orzo in the pantry begging to be used. :)
 

bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
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If you like to stuff eggplant see if your grocer carries Mirliton also known as Chayote, Chayote Squash and Vegetable Pear. They are the color of green tomatoes and a fully grown one is about twice the size of a Hass Avocado. Choose Mirlitons that are hard without any blemishes.

Cut them in half lengthwise and cook about 30 min in boiling salted water. When they are cooked and soft scoop out the seeds first then scoop out the flesh leaving about 1/4 inch in the shell to help hold its shape.

Squeeze the liquid out of the reserved flesh and set aside till needed.

For stuffing you can do anything from simple to elegant. Simple would be bread stuffing with the Mirliton meat mixed in but you can stuff with other mixtures such as a seafood dressing, diced ham, chicken, olives, peppers, onion, cheeses, bread crumbs, tomato, sun dried tomato, rice, orzo or just let your imagination run wild. Cornbread stuffing with crawfish and corn topped with pepper jack cheese.

It's good eats.:)
 

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