Mediterranean Stuffed Eggplant

It’s late, my legs are jello from working out, and John is out of town this week. On nights like these, having leftovers in the fridge are basically the only thing between me and eating an entire jar of peanut butter for dinner. Luckily, dishes like this Mediterranean Stuffed Eggplant make delicious leftovers. Dinner crisis averted.

Mediterranean Stuffed Eggplant | AreYouKitchenMe.com

Eggplant can go so wrong if not treated right. Sometimes even everyone’s favorite fried eggplant dish turns out soggy and limp. Well, not this dish! By using the vegetable as a vessel, you can pack maximum flavor into an ordinary food.  See also my Zucchini Taco Boats. #vegetablesasvessels. Can we make that a real thing?!

Mediterranean Stuffed Eggplant | AreYouKitchenMe.com

Baking the eggplant softens the skin until it is perfectly edible. I actually think it’s one of the most delicious parts of the eggplant!

How about a few more pictures because I don’t have a lot to say?

Mediterranean Stuffed Eggplant | AreYouKitchenMe.com

Mediterranean Stuffed Eggplant | AreYouKitchenMe.com

But seriously, how pretty is that basil plant??

Mediterranean Stuffed Eggplant | AreYouKitchenMe.com

Make this Mediterranean Stuffed Eggplant and have a feast for the whole week!

Mediterranean Stuffed Eggplant

Prep Time: 15 minutes

Cook Time: 45 minutes

Hearty and filling yet light and simple, this Mediterranean Stuffed Eggplant is the perfect dinner to make once and eat all week long!

Ingredients

  • 2 medium eggplants, halved
  • 2 fresh tomatoes, chopped
  • 1 medium onion, chopped
  • 2 cups arugula or spinach
  • 1 can chickpeas, rinsed & drained
  • 2 cups cooked rice
  • 1/3 cup fresh basil
  • 1 Tbs. za'atar (or sub Italian seasoning)
  • 1 tsp. salt + pepper

Instructions

  1. Preheat oven to 375F. Heat a sauté pan over medium-high with a splash of olive oil.
  2. To prepare the eggplant, use a spoon to scoop out the seedy part of the eggplant, discard. The part of the vegetable closer to the stem has less seeds, scoop this portion out and chop it into ½“ pieces, set aside.
  3. Add onion to pan and sauté until soft and translucent, 5-8 minutes. Season with za’atar, salt, and pepper and add tomatoes. Sauté for a few minutes until softened. Add remaining ingredients and stir until combined and arugula is wilted.
  4. Divide the filling between the hollowed-out eggplants and place on a lightly greased and foil-lined cookie sheet. Bake for 30 minutes until eggplant is soft. Top with fresh basil and enjoy!
https://www.areyoukitchenme.com/mediterranean-stuffed-eggplant/

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