Best Mediterranean Stuffed Eggplant Halves Recipes

MEDITERRANEAN STUFFED EGGPLANT HALVES

Mediterranean Stuffed Eggplant Halves image

Provided by Matt Lee And Ted Lee

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 medium (about 3/4 pound) eggplants
1/2 teaspoon cinnamon
1/3 cup raisins, preferably golden
Juice of two large lemons
6 tablespoons mint, chopped
6 tablespoons parsley, chopped
4 shakes Worcestershire sauce
8 ounces ricotta salata, in 1/4-inch dice
Salt and ground pepper to taste

Steps:

Preheat oven to 325 degrees. In a skillet, heat olive oil over medium-low heat, add onions and garlic. Sweat, covered, for five minutes, stirring occasionally.
Cut eggplants in half crosswise so that each half is of roughly equal volume. Carefully trim ends, if necessary, so that each half stands upright. Scoop out eggplant with a spoon, leaving a 1/4-inch shell. Reserve shells. Chop eggplant flesh coarsely.
Add eggplant, cinnamon, raisins and lemon juice to skillet with onions. Cover, and cook for 7 minutes, stirring occasionally.
Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese. (If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.) Add salt and pepper to taste. Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet. Bake in a 325-degree oven for 10 minutes. Let cool on a rack, then wrap each in plastic wrap and refrigerate.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 17 grams

STUFFED EGGPLANT MEDITERRANEAN-STYLE

Stuffed Eggplant Mediterranean-Style image

Make and share this Stuffed Eggplant Mediterranean-Style recipe from Food.com.

Provided by Lvs2Cook

Categories Vegetable

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 medium eggplant
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2 teaspoons olive oil
1 medium tomatoes, chopped
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded mozzarella cheese

Steps:

Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
Bake, uncovered, in a 350º oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

Nutrition Facts : Calories 232, Fat 8.4, SaturatedFat 2.6, Cholesterol 11.1, Sodium 388.7, Carbohydrate 34.4, Fiber 10.7, Sugar 9.3, Protein 8.3