Greek Stuffed Eggplant


This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.

Prep Time:
25 mins
Additional Time:
10 mins
Total Time:
35 mins
4 servings


  • 2 large eggplants (about 1 pound each)

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 medium red onion, finely chopped

  • 1 tablespoon tomato paste

  • ½ teaspoon ground cumin

  • 2 cloves garlic, minced

  • 1 cup canned no-salt-added diced tomatoes

  • 1 medium red bell pepper

  • ½ cup chopped fresh flat-leaf parsley

  • cup pitted Kalamata olives, quartered

  • 1 tablespoon red-wine vinegar

  • ¾ cup crumbled feta cheese

  • Chopped fresh dill and oregano, for garnish


  1. Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.

  2. Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.

  3. Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.

  4. While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.

  5. Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.

Nutrition Facts (per serving)

268 Calories
17g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 eggplant half
Calories 268
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 8g 29%
Total Sugars 13g
Protein 7g 15%
Total Fat 17g 22%
Saturated Fat 5g 27%
Cholesterol 25mg 8%
Vitamin A 1949IU 39%
Vitamin C 64mg 71%
Folate 90mcg 22%
Sodium 542mg 24%
Calcium 195mg 15%
Iron 2mg 11%
Magnesium 50mg 12%
Potassium 819mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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