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Try this Tomato Stuffed Roasted Eggplant with Feta recipe, or contribute your own. "fresh tomatoes" and "collxQEethnic" 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
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Top-ranked recipe named "Tomato Stuffed Roasted Eggplant with Feta"
Preheat oven to 500 degrees F. 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 degrees F 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"
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taznmich 2 weeks agoThis is real easy to make and very tasty. Will make it again soon.
AGall 1 month agoI give this recipe three stars because it wasn't bad, but it wasn't very good either. I do not plan on making it again, nor would I suggest it to a friend or family member. This dish tastes 'healthy', which there is nothing wrong with. However, it was beyond bland. Possibly to redeem this recipe more oil could be used and the suggestion to let everything absorb before putting it in the oven may help.
daniwatson 4 months agoI used Parmesan instead of feta
chapstickluvr 6 months agoI used mozzarella instead of feta. I think next time I'll let the eggplant sweat for a bit before stuffing them and roasting. It was pretty good, though. Will be using this during Lent, I think. Thanks for posting!
dbwiant 7 months agoI made a pesto with the herbs and spices. Spread over eggplant before inserting the tomatoes in the slots. Very important to not cut through eggplant skin as you make the slits.
Alfinator 1 year agoSwapping 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.
Mho12649 1 year agoThis 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!
sarahbaker2 1 year ago
wwallst 1 year agoQuick, easy and delicious. What more could you ask for?
mimibejarano 1 year ago
kbrmcnulty 1 year ago
Efoley09 1 year agoI 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.
Tabithamarkus 1 year agoI 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.
Mec77 2 years agoVery 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!
Farmer260 2 years agoOur 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.
crscheid 2 years agoAbsolutely 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.
Jimbarb 2 years agoKinda bland, needs more flavor, maybe different cheese or a sauce to go along with it
bonnylass79 2 years agoFinally 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.
melaclaro 3 years agoThis wass excellent. Best, too, when served with a bit of steamed rice or pasta. Thanks for sharing v.
abretudo 3 years agoI would cut the slices thicker and use parmesan or mussarella instead of feta.