Greek Baked Eggplant Recipe

Name: Greek Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant, halved lengthwise; 2 tbsp olive oil; 1/2 medium red onion, finely chopped; 1 stick celery, trimmed and finely chopped; 1 clove garlic, crushed; 2 tsp finely chopped fresh oregano leaves; 1 large red bell pepper, finely chopped; 2 medium plum tomatoes, finely chopped; 1 tsp finely grated lemon peel; 1 tsp lemon juice; 4 oz feta cheese, crumbled; 2/3 cup pitted black olives, finely chopped; 3/4 cup dry breadcrumbs; 3/4 cup finely grated Parmesan cheese; 1 tbsp coarsely chopped fresh flat-leaf parsley

Servings: persons

2 large eggplant, halved lengthwise
2 tbsp olive oil
1/2 medium red onion, finely chopped
1 stick celery, trimmed and finely chopped
1 clove garlic, crushed
2 tsp finely chopped fresh oregano leaves
1 large red bell pepper, finely chopped
2 medium plum tomatoes, finely chopped
1 tsp finely grated lemon peel
1 tsp lemon juice
4 oz feta cheese, crumbled
2/3 cup pitted black olives, finely chopped
3/4 cup dry breadcrumbs
3/4 cup finely grated Parmesan cheese
1 tbsp coarsely chopped fresh flat-leaf parsley

1
Preheat the oven to 425u00b0F. Line two baking pans with parchment paper.
2
Using a small knife, cut a 1/4-inch border inside each eggplant half. Scoop out the flesh without breaking the skin. Reserve flesh for another use. Place eggplant shells, cut-side-up on prepared pans. Cover with foil. Bake 25 mins.
3
Meanwhile, heat half the oil in a large skillet on medium heat. Cook onion, celery, garlic and oregano, stirring, 3 mins or until soft. Add pepper; cook, stirring, 3 mins or until soft. Stir in tomato, and lemon peel and juice. Remove from heat. Stir in feta and olives; season to taste.
4
Combine breadcrumbs, Parmesan cheese and parsley in a medium bowl; season to taste.
5
Reduce oven temperature to 400u00b0F.
6
Spoon pepper mixture into eggplant halves; top with breadcrumb mixture. Bake 25 mins or until eggplant is tender. Drizzle with remaining oil before serving.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggplant, halved lengthwise, 2 tbsp olive oil, 1/2 medium red onion, finely chopped, 1 stick celery, trimmed and finely chopped, and more.

Yes, Greek Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Baked Eggplant

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