Stuffed Eggplant Recipe - Mediterranean Style Eggplant
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This is for Mediterranean Stuffed Eggplant. I began looking for recipes for eggplant when I started my garden. Now I can make this recipe with very few store bought ingredients. It can also be easily modified to suit whatever ingredients you have on hand or whatever mood you happen to be in!
Ingredients:
1 large eggplant
4 small or 3 large tomatoes
1 clove fresh garlic
1 tbs onion powder (because I don’t like onions, but if you like them, add 1/2 cup diced red onions instead)
2 tbs flour
2 tbs olive oil
2 tbs butter or margarine
1/2 cup feta cheese (can use drained cottage cheese or mozzarella if you dislike feta)
1/4 cup minced fresh oregano
salt and pepper
Method:
Wash and halve the eggplant lengthwise, scoop out the core, leaving about 1/2″ thick shell with the skin on. Place in microwave with 1/2″ water in dish to soften. Cook for total of approximately 8 minutes, but check on it occasionally.
Core and dice the tomatoes. Place in small saucepan and allow the juice to come to boiling. Add the butter or margarine, and stir while adding the flour. Add the minced oregano and turn down the heat. Allow this to simmer until it thickens into a sauce.
Dice the eggplant pulp you cored out of the shell. Peel and chop the garlic. Using the olive oil, saute the garlic, diced eggplant pulp, and onion powder (or fresh onions) until it begins to brown.  Combine the tomato sauce mixture with the sauteed garlic mixture and add half of the feta cheese. Stir together.
Lightly salt and pepper the insides of the softened eggplant shells and fill each with half of the filling mixture. Top each with half of the remaining feta cheese and place in a 375 degree oven for approximately 30 minutes, or until the top begins to brown.
Recipe by Beth from Columbus, Ohio
Servers - As side dish, serves 4-6. As a main dish, serves 2-4
(Servings depend upon size of eggplant.)
Posted in Reader Submitted Recipes
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