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Mediterranean Stuffed Eggplant

This stuffed eggplant is filled to the brim with the Mediterranean flavors of sun dried tomatoes, chickpeas, spinach, quinoa and a medley of spices. It is perfect as a main dish or side dish along with your favorite protein.

completed stuffed eggplants in the baking dish 

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This Mediterranean stuffed eggplant is a healthy and delicious meal that is easy enough for a weeknight dinner and special enough for the weekend. It is packed with vitamins, minerals and plant based protein.

This stuffed eggplant is loaded with Mediterranean inspired ingredients such as sun dried tomatoes, chickpeas and warming spices such as cumin and coriander.  Everything is topped with a sweet and tangy balsamic glaze drizzle and crumbled feta.

This dish is naturally vegetarian, and can easily be made vegan by omitting the feta cheese on top. If you’re a meat lover, you can customize this meal by adding ground meat to the filling or by having this stuffed eggplant along side your favorite protein.

Try this Mediterranean stuffed eggplant with marinated grilled chicken, lamb chops, kabobs or even a simple Greek salad. If you use a large eggplant, it can easily be eaten on its own as an entree.

one eggplant boat on a plate with a fork

Key Ingredients

Eggplant: pick out a medium sized eggplant that has a smooth skin with no blemishes or bruises. The centers will be scooped out and used as part of the filling. The remaining eggplant ‘boats’ will be roasted and stuffed with a delicious Mediterranean filling.
Quinoa: quinoa is cooked separately and then mixed in with the remaining filling ingredients.
Chickpeas: chickpeas adds plant based protein and fiber to this stuffed eggplant.
Sun dried tomatoes: I love the flavor sun dried tomatoes adds to the filling.
Spinach: spinach adds fresh greens and a pop of color.
Fresh Basil: basil adds tons of delicious flavor and freshness.
Cumin, coriander and oregano: these aromatic Mediterranean spices add great warmth and depth of flavor.
Balsamic glaze: balsamic glaze adds a sweet and tangy flavor that compliments the flavors of the basil and feta.
Feta: this stuffed eggplant is finished off with salty, crumbly feta. Omit the feta for a completely vegan meal.

completed stuffed eggplant boats with feta, basil and balsamic glaze

What You’ll Need

Baking Sheet or dish
Small pot
Large saute pan
Measuring cups and spoons
Knife and cutting board

Instructions

Preheat the oven to 400°F.

Prepare the eggplant by slicing it in half lengthwise. Scoop out the flesh of the eggplant with a large spoon, leaving 1/2 inch around the perimeter.

scooping out the flesh of the eggplant

Place eggplant halves flesh side up in a baking dish. Drizzle eggplant with olive oil and season with salt and pepper.

Roast eggplant for 25-30 minutes, or until tender.

eggplant boats before roasting

While the eggplant boats are cooking, make the quinoa and filling. Cook 1/2 cup dry quinoa according to package instructions.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onions, garlic and red bell pepper. Sauté for 4-5 minutes, or until vegetables begin to soften.

Add the diced flesh of the eggplant and cook for an additional 3-4 minutes, or until the eggplant begins to soften.

process shots of making the filling

Next, add the chickpeas, sun-dried tomatoes, can of drained diced tomatoes and spices. Mix so everything is combined.

Turn off the heat and add the quinoa, fresh spinach and basil. The residual heat will wilt the spinach.

Scoop the filling into the cooked eggplant boats. Top with feta cheese, more fresh basil and a drizzle of balsamic glaze.

stuffed eggplant before garnishes

Tips

  • Pick a medium sized eggplant with smooth skin and no blemishes or bruises.
  • Use the oil from the sun dried tomato jar to sauté the vegetables for the filling. It’s packed with flavor!
  • Cut the onion, bell pepper, sun dried tomatoes and eggplant into even sized pieces so you can get every ingredient in each bite!
  • Thoroughly drain all the liquid from the can of tomatoes and chickpeas to avoid a soggy filling.
  • Save any leftover filling to eat along side your favorite protein or toss with ground meat – beef, chicken or turkey for a second meal.

close up shot of completed mediterranean stuffed eggplant

Substitutions

If you don’t like, or are allergic to any of the following ingredients, try these substitutes for an equally delicious dish

Quinoa: substitute an equal amount of couscous, rice or other favorite grain.
Chickpeas: use 1 cup of cannellini beans as a substitute for chickpeas.
Spinach: chopped baby kale can be used in place of the spinach.
Fresh basil: although it will provide a different flavor, fresh parsley can be used in place of the fresh basil for a pop of fresh herb.
Oregano: this recipe calls for dried oregano; however, fresh oregano would be even better. Use 1 tablespoon of minced fresh oregano.
Feta: either crumbled goat cheese or shredded mozzarella can be used instead of feta.

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Mediterranean Stuffed Eggplant

This stuffed eggplant is filled to the brim with the Mediterranean flavors of sun dried tomatoes, chickpeas, spinach, quinoa and a medley of spices. It is perfect as a main dish or side dish along with your favorite protein. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Greek, Mediterranean
Keyword: Greek stuffed eggplant, mediterranean eggplant boats, stuffed eggplant, stuffed eggplant boats, vegetarian stuffed eggplant
Servings: 2

Ingredients

  • 1 medium eggplant
  • 1/2 cup dry quinoa
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1/2 red bell pepper diced (about 1/3 cup)
  • 1/4 cup sun dried tomatoes drained and chopped
  • 1 15 oz can diced tomatoes drained
  • 1 cup chickpeas
  • 1 1/2 tsp oregano
  • 1 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 large handfuls fresh spinach
  • 1/4 cup fresh basil chopped
  • 1/4 cup crumbled feta
  • balsamic glaze

Instructions

  • Preheat the oven to 400°F. Prepare the eggplant by slicing it in half lengthwise. Scoop out the flesh of the eggplant with a large spoon, leaving 1/2 inch around the perimeter.
  • Place eggplant halves flesh side up in a baking dish. Drizzle eggplant with olive oil and season with salt and pepper. Roast eggplant for 25-30 minutes, or until tender.
  • Cook quinoa according to package instructions.
  • In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onions, garlic and red bell pepper. Sauté for 4-5 minutes, or until vegetables begin to soften. Add the diced flesh of the eggplant and cook for an additional 3-4 minutes, or until the eggplant begins to soften.
  • Add the chickpeas, sun-dried tomatoes, can of drained diced tomatoes and spices. Mix so everything is combined. Turn off the heat and add the quinoa, fresh spinach and basil. The residual heat will wilt the spinach.
  • Scoop the filling into the cooked eggplant boats. Top with feta cheese, more fresh basil and a drizzle of balsamic glaze.

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One Comment

  1. Kathy Meyer says:

    I can’t wait to try this!