Greek Pilaf Stuffed Eggplant
Elevate your dinner table with these flavorful Greek Pilaf Stuffed Eggplants, a delicious fusion of Mediterranean-inspired ingredients and comforting textures. Tender, roasted eggplant halves are filled with a fragrant pilaf featuring long-grain rice simmered with vegetable broth, sautéed onion, garlic, and tomato. Enhanced with the earthy sweetness of raisins, the nuttiness of toasted pine nuts, and a hint of warm cinnamon, this dish strikes the perfect balance of savory and sweet. Fresh parsley, dill, and a burst of citrus from lemon zest and juice add brightness, while a sprinkle of crumbled feta cheese creates a creamy, tangy finish. Ideal as a vegetarian main or a hearty side dish, these stuffed eggplants bring a burst of vibrant flavors to any meal. Perfect for fans of Mediterranean cuisine, this recipe is both comforting and elegant, making it a standout addition to your repertoire.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 4 tablespoons Olive oil
- 1 piece Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Long-grain rice (uncooked)
- 2 cups Vegetable broth
- 1 cup Tomato (diced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh dill (chopped)
- 3 tablespoons Pine nuts (toasted)
- 2 tablespoons Raisins or currants
- 0.25 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 piece Lemon (zested and juiced)
- 0.5 cup Feta cheese (crumbled)
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick. Chop the removed flesh and set aside.
Brush the eggplant shells lightly with 2 tablespoons of olive oil and place them cut side up on a baking sheet. Roast in the oven for 20 minutes, or until slightly softened. Remove and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped eggplant flesh, onion, and garlic. Cook for 5-7 minutes, until softened and fragrant.
Stir in the rice and toast for 1-2 minutes, ensuring the grains are well-coated with oil. Add the vegetable broth, diced tomato, salt, pepper, and cinnamon. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Stir in parsley, dill, pine nuts, raisins or currants, lemon zest, and lemon juice. Mix until well combined.
Spoon the pilaf mixture into the roasted eggplant shells, packing it tightly and mounding it slightly.
Sprinkle crumbled feta cheese on top of the stuffed eggplants.
Return the stuffed eggplants to the oven and bake for an additional 15 minutes, or until the tops are golden and the filling is heated through.
Serve warm, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
