Greek Stuffed Eggplant

This tasty Greek Stuffed Eggplant is made with meat, kalamata olives and topped with feta cheese and tzatziki sauce. The perfect quick weeknight dinner idea

Course Entree

Cuisine Greek

Keyword greek food, stuffed eggplants

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 230kcal

Author Tiffany Bendayan

Ingredients

4 Small to Medium Eggplants
1 medium Onion chopped
1 lb ground meat of your choice turkey, beef, lamb or chicken
2 cloves garlic minced
1 teaspoon oregano
1/2 teaspoon cinnamon
10 kalamata olives sliced (more if you would like)
4 oz feta cheese crumbled
Olive Oil
Salt + Pepper
1 cup tomato puree

Tzatziki Sauce

1/2 Cucumber seeded and cut into small
8 oz plain greek yogurt
1/2 lemon juice
1-2 teaspoons olive oil
2 teaspoons dill chopped
1 Clove Garlic
Salt + Pepper

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit
Line a sheet pan with aluminum foil
Cut the eggplants in half
Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
Add olive oil, salt, and pepper
Roast the eggplant in the oven for 30 minutes
Remove from oven and let them cool
When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
Reserve eggplant pulp and cut into small chunks
Meanwhile heat 2 teaspoons of olive oil in a skillet over medium heat
Add the onions and saute until tender for 3-4 minutes
Add the garlic and saute one minute more
Add the oregano and cinnamon
Add the meat and break into small chunks while it cooks
Add the olives and tomato puree
Season with salt and pepper
Stuff the eggplants with this filling
Crumble feta cheese on top
Bake for 5-10 more minutes
Remove from heat and add the tzatziki sauce if you would like

For Tzatziki Sauce

Place all ingredients in the blender
Blend until everything is mixed. Check for seasoning
Pour into a bowl
Refrigerate until ready to use

Nutrition