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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

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 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 230 kcal
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
  • juice of ½ lemon
  • 1-2 teaspoons olive oil
  • 2 teaspoons dill chopped
  • 1 Clove Garlic
  • Salt + Pepper

Instructions

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

For Tzatziki Sauce

  1. Place all ingredients in the blender
  2. Blend until everything is mixed. Check for seasoning
  3. Pour into a bowl
  4. Refrigerate until ready to use
Nutrition Facts
Greek Stuffed Eggplant
Amount Per Serving
Calories 230 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 55mg18%
Sodium 300mg13%
Potassium 883mg25%
Carbohydrates 20g7%
Fiber 8g33%
Sugar 12g13%
Protein 18g36%
Vitamin A 355IU7%
Vitamin C 10.5mg13%
Calcium 153mg15%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.