Nutty Stuffed Eggplant

May 24, 2023May 24, 20230 11
Nutty Stuffed Eggplant with Feta Cheese
in Vegetarian

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 medium eggplants ( about a pound each )
2 tablespoons olive oil
4 teaspoons olive oil ( yes 2 TBS tsp )
2 onions , diced
3 garlic cloves , minced
3 cups tomatoes , rough chopped ( about the size of 1/2 cherry tomato )
3/4 cup walnuts , roughly chopped
2 1/4 teaspoons ground cinnamon
1 1/4 teaspoons chili powder
1 1/4 teaspoons cumin
1/4 cup water
1/4 - 1/2 cup whole wheat breadcrumbs ( divided )
3 ounces reduced-fat feta cheese , crumbled
salt and pepper
lemon wedge , for garnish ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
329
Sugar
10g
Fat
23g
Nutty Stuffed Eggplant is a delicious and healthy vegetarian dish that is perfect for a weeknight dinner or a family gathering. It combines soft and tender eggplant with a flavorful and nutritious tomato-walnut mixture that is rich in texture and taste. The feta cheese adds a bold and tangy flavor that complements the nuttiness of the walnuts, while the lemon wedge adds a refreshing zing to the dish. This hearty and satisfying meal is perfect for vegetarians or anyone who wants to add more plant-based meals to their diet.

Instructions

1.Preheat your oven to 375°F (190°C).
2.Cut off the stem of the eggplants and slice them in half lengthwise. Score the flesh with a knife in a criss-cross pattern and brush the flesh with 2 tablespoons of olive oil. Place the eggplant halves on a baking sheet lined with parchment paper.
3.Bake the eggplants for 30 minutes or until the flesh is soft and tender.
4.While the eggplants are baking, heat 4 teaspoons of olive oil in a large pan over medium heat. Add the onions and sauté until they are soft and translucent.
5.Add the garlic and sauté until fragrant, taking care not to burn the garlic.
6.Add the tomatoes, walnuts, cinnamon, chili powder, cumin, and 1/4 cup of water to the pan. Stir well to combine and let the mixture cook for 10-15 minutes or until the tomatoes are soft and the mixture is fragrant.
7.Remove the pan from heat and stir in 1/4 - 1/2 cup of whole wheat breadcrumbs and 3 ounces of crumbled feta cheese. Add salt and pepper to taste.
8.Spoon the tomato-walnut mixture evenly into the eggplant halves. Bake for an additional 10-15 minutes or until the feta cheese is melted and golden brown. Serve hot with a wedge of lemon (optional).

PROS

Nutty Stuffed Eggplant is a delicious vegetarian meal that is easy to make, full of nutrients, and has a satisfying texture.
It’s a low-carb dish that can help you manage your weight.

This dish is also versatile and can be served as a main or a side dish.

It is an excellent source of vitamins and minerals, particularly vitamin K, vitamin C, and potassium.

CONS

Eggplants can be an acquired taste for some people due to their slightly bitter flavor.

This dish requires some preparation and cooking time, which may be challenging for those with busy schedules.

HEALTH & BENEFITS

Eggplants contain antioxidants that help protect your cells from damage and inflammation.
Walnuts are an excellent source of plant-based protein, healthy fats, and fiber that can help you manage your weight and reduce your risk of chronic disease.
The tomato-walnut mixture is also an excellent source of vitamins and minerals, particularly vitamin C, vitamin K, and potassium.

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