Greek Pilaf Stuffed Eggplant Recipe

Name: Greek Pilaf Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat oven to 350u00b0F.
2
Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
3
While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
4
combine remaining ingredients in medium bowl and add onion mixture.
5
Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
6
Scoop mixture into hole in eggplant halves and serve.

1074

kcal

Calories

Fat

123

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 13 ingredients. The key ingredients include: 2 eggplants, 1 cup minced onion, 2 minced garlic cloves, 1 stalk minced celery, and more.

Yes, Greek Pilaf Stuffed 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 Pilaf Stuffed Eggplant

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