Greek Pilaf Stuffed Eggplant

Total Time
Prep 30 mins
Cook 0 mins

Another from the mother in law that I have not yet tried.

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
  3. While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
  4. combine remaining ingredients in medium bowl and add onion mixture.
  5. Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
  6. Scoop mixture into hole in eggplant halves and serve.


Most Helpful

Good and something a little different for dinner. I did add a little more onion and celery, just to our taste. Also, I didnt have mint either, so i used basil too . My hubby loves eggplant, so this did the trick . For sides, I made some garlic bread and baked broccoli with lemon, garlic, bread crumbs and olive oil. All in a a nice "greek" dinner !

MrsMac2411 May 15, 2011

This looks like it is a variation on Molly Katzen's Moosewood Cookbook recipe of Mediterranean Stuffed Eggplant. The only difference is that she tops the stuffed eggplants with sliced tomato and bakes for another 30 minutes. I'm eating some of the extra stuffing right now as my little guys put in their last 30 minutes of time in the oven. It is delicious! I received two extra large eggplants from a friend yesterday. I haven't cooked with eggplant much, and wanted a recipe that wasn't going to make the eggplant soak up a bunch of oil. This did the trick--I didn't even need to oil the baking sheets. They were pretty big, so I baked them for about 35 minutes.
I used goat milk feta, and added in some fresh basil as I didn't have quite enough fresh mint and parsley. YUM!

wendywendy September 05, 2010

PB, I hope you have tried this by now, because I made it for dinner last night and it is totally awesome! Easy to put together, quick to prepare and tastes like it was made in Athens! Thanks for sharing! I will have this often and can hardly wait until next time!

Wineaux April 02, 2010

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