Mediterranean Stuffed Eggplant

4.67 from 3 votes

Mediterranean Stuffed Eggplant

Baby eggplant halves are stuffed with a mix of spiced rice, artichoke hearts and juicy Kalamata olives, then served with spicy tomato sauce to make this flavor-packed Mediterranean-inspired meal.

Prep Time30

Cook Time30

Total Time1

Course: Entree

Cuisine: American, Mediterranean

Servings:

Calories: 521kcal

Author: Alissa Saenz

Ingredients

For the Roasted Eggplant

4 baby eggplants (about 2 pounds total weight)
2 tablespoons olive oil

For the Filling

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
1 ½ cups vegetable broth
1 cup long grain white rice
1 tablespoon lemon juice
1 teaspoon lemon zest
¾ cup Kalamata olive halves
¾ cup marinated artichoke hearts, coarsely chopped
¼ cup chopped fresh parsley
Salt and pepper to taste

For the Sauce

1 tablespoon Olive oil
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 teaspoon organic granulated sugar
½ teaspoon crushed red pepper flakes, or to taste
Salt and pepper to taste

Instructions

Begin by roasting the eggplants. Preheat the oven to 400°F.
Cut the eggplants in half, lengthwise, then brush the entire outer surface of each half with olive oil.
Arrange the eggplant halves on a baking sheet or in an oven safe skillet, cut sides up, and bake until tender and lightly browned, about 20 minutes.
While the eggplants bake, begin making the filling. Coat the bottom of a medium pot with olive oil and place it over medium heat.
When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
Add the garlic and cumin. Continue to sauté until very fragrant, about 1 minute more.
Add the broth and stir in the rice. Raise the heat and bring the broth to a boil.
Lower the heat and cover the pot. Allow it to simmer, covered, for 20 minutes.
While the eggplants roast and the rice simmers, make the sauce. Coat the bottom of a small pot with olive oil and place it over medium heat.
When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
Add the garlic and sauté for about 1 minute more, until very fragrant.
Stir in the crushed tomatoes, sugar and red pepper flakes. Raise the heat and bring the mixture to a boil.
Lower the heat and allow the mixture to simmer until thickened up a bit, about 15 minutes, stirring occasionally.
When the eggplants have finished baking, remove them from the oven and allow them to cool for a few minutes.
When the eggplants are cool enough to handle, scoop out a bit of the flesh from the middle of each one.
Finish making the filling by stirring the lemon juice, zest, olives, artichoke hearts and parsley. Season with salt and pepper to taste.
Stuff each eggplant half with the filling.
Season the sauce with salt and pepper to taste, then ladle a bit onto each of 4 plates. Place 2 eggplant halves on each plate, then top with additional sauce.
Serve.

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