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Tomato Stuffed Roasted Eggplant with Feta

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Try this Tomato Stuffed Roasted Eggplant with Feta recipe, or contribute your own. "Vegetables" and "Stuffed" are two of the tags cooks chose for Tomato Stuffed Roasted Eggplant with Feta.

 "This is a great meal, I substituted goat cheese for the feta because its richer and goes better with the dish and topped It off with unsalted pine nuts for the gourmet flare! I also added slices of garlic in the cuts along with the tomatoes. Yummy! A favorite for sure!" - Mho12649

Yield: 8 Ready in 22 minutes

Cuisine: AmericanMain Ingredient: Vegetables

(3.8, 18) 83% would make again (reviews)

Favorite 955 people favorited
Try Soon793 people trying soon

Tomato Stuffed Roasted Eggplant with Feta
Bread on the side and kalamata olives are just my additions, not necessary :) photo by austinella Give a medal for this photo
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Servings          
Original recipe makes 8
1/4 cFeta Cheese; Crumbled
SprigsBasil; Optional
1 tbFresh Rosemary; Chopped
1/4 tsSalt
1/8 tsPepper
2 mdEggplants; Halved Lengthwise
2 Garlic; minced
1 tbFresh Basil; Chopped
1 1/4 cPlum Tomatoes; Sliced
1 tbolive oil

Tomato Stuffed Roasted Eggplant with Feta Preparation

Preheat oven to 500?. Cut each eggplant half lengthwise into 1/4 inch thick slices starting 1 inch from stem end. Place eggplant halves on a baking sheet. Gently press slices open; place tomato slices between eggplant slices. Brush oil over eggplant; sprinkle with rosemary, chopped basil, salt, pepper, and garlic. Bake at 500? for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" on Aug 31, 1999,

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  • photo by CaseyShively CaseyShively

  • photo by illusion9 illusion9

  • Bread on the side and kalamata olives are just my additions, not necessary :) photo by austinella austinella

    • Calories Per Serving: 64
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    Tomato Stuffed Roasted Eggplant with Feta Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Swapping sundried tomatoes for the fresh ones was the only change I made to this recipe (which worked out really well!). My mouth was confused at every bite: entranced by the feta/olive/tomato flavor, disgusted by the eggplant texture. The eggplant turned out chewy, tough, and slimy. Belch! Awesome flavor lousy texture.
    2 months, 3 weeks, 3 days, 11 hours, 51 minutes ago
    This is a great meal, I substituted goat cheese for the feta because its richer and goes better with the dish and topped It off with unsalted pine nuts for the gourmet flare! I also added slices of garlic in the cuts along with the tomatoes. Yummy! A favorite for sure!
    5 months, 1 weeks, 6 days, 11 hours, 31 minutes ago
    5 months, 3 weeks, 5 days, 9 hours, 18 minutes ago
    Quick, easy and delicious. What more could you ask for?
    10 months, 1 weeks, 3 days, 11 hours, 11 minutes ago
    10 months, 4 weeks, 21 hours, 27 minutes ago
    11 months, 2 weeks, 1 days, 17 hours, 51 minutes ago
    I added black olives also, because I love olives and wanted to have a little something extra for these. They weren't bad, though the eggplant is a little hard to cut apart and eat since you don't eat the skin...you have to just cut out the innards. Not too bad but I don't think I'll make them again, just wasn't that enamored.
    1 years, 2 weeks, 1 days, 20 hours, 20 minutes ago
    I drizzled a balsamic reduction over the top after I took it out of the oven. It was delicious. Even my 5 year old didn't hate it.
    1 years, 1 months, 4 weeks, 1 days, 13 hours, 12 minutes ago
    Very easy, quick and delicious. I had to substitute fresh tomatoes for canned, but it worked well, especially with the tomato juice. As for the feta, I used cheese that was seasoned with herbs and sun dried tomatoes. With a side of whole wheat couscous it was so good!
    1 years, 7 months, 6 days, 15 hours, 40 minutes ago
    Our family isn't a huge fan of eggplant, but this was good. We added tomato sauce, which we thought made it alot tastier. It was a little bland without it.
    1 years, 7 months, 1 weeks, 5 days, 19 hours, 3 minutes ago
    Absolutely delicious. Keep is to keep it moist by not cutting the whole length so the juices stay in. Combination of tomatoes and feta is great with the meatiness of the eggplant. Will definitely cook this again.
    1 years, 8 months, 3 weeks, 5 days, 15 hours, 52 minutes ago
    Kinda bland, needs more flavor, maybe different cheese or a sauce to go along with it
    1 years, 10 months, 1 weeks, 3 days, 20 hours, 26 minutes ago
    Finally a recipe that makes eggplant tender instead of spongy. I used tomato slices instead of cherry tomato halves. Very easy to prepare and quick to cook.
    1 years, 10 months, 1 weeks, 6 days, 11 hours, 59 minutes ago
    This wass excellent. Best, too, when served with a bit of steamed rice or pasta. Thanks for sharing v.
    2 years, 7 months, 3 weeks, 2 days, 8 hours, 26 minutes ago
    I would cut the slices thicker and use parmesan or mussarella instead of feta.
    2 years, 10 months, 3 weeks, 2 days, 18 hours, 2 minutes ago
    Great combination of flavors. A keeper!
    3 years, 1 months, 1 weeks, 5 days, 23 hours, 56 minutes ago
    My family does not love eggplant, but we needed to use up some that came in our weekly organic share. The feta cheese and herbs added taste that the eggplant itself lacks.
    3 years, 7 months, 3 weeks, 3 hours, 45 minutes ago
    3 years, 9 months, 2 weeks, 3 days, 2 hours, 48 minutes ago

    Tags

    1. fresh tomatoes
    2. Stuffed
    3. Vegetables
    4. Vegetarian
    5. Cheese
    6. Basil
    7. Olive oil
    8. Garlic
    9. farmer market

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