Tomato Stuffed Roasted Eggplant with Feta

Tomato Stuffed Roasted Eggplant with Feta

Ready in 30 minutes
23 review(s) averaging 3.9. 83% would make again

Top-ranked recipe named "Tomato Stuffed Roasted Eggplant with Feta"

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Try this Tomato Stuffed Roasted Eggplant with Feta recipe, or contribute your own. "Stuffed" and "fresh tomatoes" are two tags used to describe 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

Ingredients

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2 md Eggplants; Halved Lengthwise
1 1/4 c Plum Tomatoes; Sliced
1 tb olive oil
1 tb Fresh Rosemary; Chopped
1 tb Fresh Basil; Chopped
1/4 ts Salt
1/8 ts Pepper
2 Garlic; minced
1/4 c Feta Cheese; Crumbled
Sprigs Basil; Optional

Original recipe makes 8 Servings

Servings  

Preparation

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" on Aug 31, 1999,

photo by CaseyShively CaseyShively

photo by thecorkthatran thecorkthatran

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

photo by illusion9 illusion9

Calories Per Serving: 63 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Tomato Stuffed Roasted Eggplant with Feta All 23 reviews

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This is real easy to make and very tasty. Will make it again soon.
taznmich 5 months ago
I 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.
AGall 6 months ago
I used Parmesan instead of feta
daniwatson 8 months ago
I 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!
chapstickluvr 10 months ago
I 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.
dbwiant 11 month ago
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.
Alfinator 1 year 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!
Mho12649 1 year ago
sarahbaker2 1 year ago
Quick, easy and delicious. What more could you ask for?
wwallst 2 years ago
mimibejarano 2 years ago
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