Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Greek Style Stuffed Eggplant Recipe
    Lost? Site Map

    Greek Style Stuffed Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    ElizabethKnicely's Note:

    These savory stuffed eggplants are rather simple to make and take advantage of fresh summertime fruit (eggplants and tomatoes are fruit).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    stuffed ...

    Units: US | Metric

    Bechamel Sauce

    Directions:

    1. 1
      Scoop out the insides of the eggplant to within 1/4 inch of the edges. (Score with a sharp paring knige, then scoop out with spoon.) Set eggplant shells aside, and chop the inside. Meanwhile, start sauteing the onion in the olive oil over medium heat in a large frying pan. (You'll need to add the other ingredients later, so make it a large pan.).
    2. 2
      When onions are soft - about 10 minutes, add garlic and chopped eggplant, and more olive oil if needed (the eggplant will soak it up). Continue to saute for several more minutes, until the eggplant is cooked. Add tomato, cinnamon, basil and oregano.
    3. 3
      Remove from heat and stir in bread crumbs, and salt and pepper, to taste. Add lemon juice and crumbled feta cheese, combining thoroughly.
    4. 4
      Lightly salt eggplant shells, then stuff them with the mixture, mounding it on top. (If you have leftover mixture, place in a greased casserole dish and bake alongside the eggplant.) Bake in 350°F oven for 35 minutes.
    5. 5
      Serve with Bechamel Sauce and chopped parsley for garnish.
    6. 6
      Bechamel Sauce -.
    7. 7
      Melt butter in a saucepan over medium heat. Add flour, stirring until combined. Slowly pour in milk, stirring constantly. Continue to stir until thickened, about 5-7 minutes. Add spices with stirring.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Greek Style Stuffed Eggplant

    Serving Size: 1 (625 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 974.2
     
    Calories from Fat 676
    69%
    Total Fat 75.1 g
    115%
    Saturated Fat 20.1 g
    100%
    Cholesterol 65.7 mg
    21%
    Sodium 982.7 mg
    40%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 12.8 g
    51%
    Sugars 13.1 g
    52%
    Protein 19.0 g
    38%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes