Greek Pilaf Stuffed Eggplant Recipes

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GREEK PILAF STUFFED EGGPLANT



Greek Pilaf Stuffed Eggplant image

Make and share this Greek Pilaf Stuffed Eggplant recipe from Food.com.

Provided by PBShakes

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 eggplants
1 cup minced onion
2 minced garlic cloves
1 stalk minced celery
1/4 cup sunflower seeds
2 -3 tablespoons olive oil
2 1/2 cups cooked brown rice
1 -2 teaspoon mint (dried or fresh)
1 lemon, juice of
1/4 cup chopped fresh parsley
salt
pepper
crumbled feta (to taste)

Steps:

  • Heat oven to 350°F.
  • Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
  • While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
  • combine remaining ingredients in medium bowl and add onion mixture.
  • Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
  • Scoop mixture into hole in eggplant halves and serve.

STUFFED EGGPLANT RECIPE



Stuffed Eggplant Recipe image

Make and share this Stuffed Eggplant Recipe recipe from Food.com.

Provided by amandabliedung

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra virgin olive oil, divided
1/2 lb ground beef (ground turkey also works great)
salt and pepper
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
3 garlic cloves, minced
1/2 teaspoon dried parsley or 1/2 cup fresh parsley
1/2 teaspoon dried basil or 1/2 cup fresh basil
1 1/4 cups grated pecorino romano cheese, divided
1/4 cup breadcrumbs
1 egg
2 small chopped tomatoes

Steps:

  • Preheat oven to 350°F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

Nutrition Facts : Calories 634.1, Fat 41.4, SaturatedFat 10.6, Cholesterol 182.9, Sodium 223.2, Carbohydrate 38.2, Fiber 13.1, Sugar 13.9, Protein 30.9

GREEK-STYLE STUFFED EGGPLANT



Greek-Style Stuffed Eggplant image

Categories     Tomato     Side     Broil     Vegetarian     Low Cal     Feta     Eggplant     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

three 1/2-pound eggplants
1 teaspoon salt
4 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced
1/3 cup minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 cup crumbled Feta cheese

Steps:

  • Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.
  • Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

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