Tomato, Olive & Feta-Stuffed Eggplant

Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 4 servings
  • Credits : Canadian Living



Preheat oven to 350°F; line baking sheet with parchment paper. Slice eggplants in half lengthwise; sprinkle with coarse salt. Let stand for about 10 minutes. Using paper towel or clean tea towel, pat eggplants dry. Using spoon, scoop out flesh from eggplant, leaving about 1/4 inch of flesh on the skin. Coarsely chop eggplant flesh; set aside.

Place eggplants on prepared baking sheet, hollowed side up; season with salt and pepper. Brush eggplants with 2 tbsp of the olive oil. Bake on middle rack of oven for 20 minutes.

Meanwhile, in skillet, heat remaining olive oil over medium-high heat. Add reserved eggplant flesh; cook, stirring often, for 5 minutes. Add onion, garlic, thyme, cumin and cinnamon; cook, stirring often, for 2 minutes. Add vinegar, tomatoes, olives, pine nuts, feta and za’atar; cook, stirring often, for 2 minutes. Remove from heat, season with salt and pepper and stir in cilantro. Cover and keep warm.

Stuff hollowed eggplant skins with flesh mixture and drizzle with olive oil. Serve with lemon wedges and yogurt, if using.

Nutritional facts Per serving: about

  • Calories 285
  • Total fat 21 g
  • Saturated fat 5 g
  • Cholesterol 20 mg
  • Sodium 650 mg
  • Total carbohydrate 17 g
  • Fibre 7 g
  • Sugars 10 g
  • Protein 7 g
  • Iron 2.1 mg
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Lunch & Dinner

Tomato, Olive & Feta-Stuffed Eggplant