Best 4 Greek Pilaf Stuffed Eggplant Recipes

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Embark on a culinary journey to the heart of the Mediterranean with our tantalizing Greek pilaf stuffed eggplant. This delectable dish is a symphony of flavors and textures, featuring tender eggplants stuffed with a savory filling of aromatic rice, succulent vegetables, and fragrant herbs. Indulge in the richness of the tomato sauce, which adds a vibrant depth to the dish, and relish the delightful contrast of crispy eggplant skin and soft, flavorful filling.

For those seeking a vegetarian delight, explore our hearty Greek-style stuffed eggplant with quinoa. This meatless marvel showcases the versatility of quinoa, a protein-packed grain that blends seamlessly with aromatic herbs, fresh vegetables, and tangy tomato sauce. Experience the symphony of flavors and textures as you savor each bite of this wholesome and satisfying dish.

If you're craving a classic Greek experience, delve into our traditional moussaka recipe. This iconic dish features layers of succulent eggplant, savory ground beef or lamb, and a creamy béchamel sauce, all baked to perfection. Immerse yourself in the rich tapestry of flavors and textures, from the tender eggplant to the hearty meat filling and the velvety béchamel.

For a taste of authentic Greek cuisine, look no further than our flavorful pastitsio recipe. This comforting dish combines layers of tender pasta, seasoned ground beef or lamb, and a rich tomato sauce, topped with a creamy béchamel sauce. Experience the harmonious blend of flavors and textures as you savor each bite of this classic Greek casserole.

These recipes are not only culinary delights but also offer a glimpse into the rich cultural heritage of Greece. Embark on this culinary adventure and discover the vibrant flavors and traditions of this Mediterranean gem.

Here are our top 4 tried and tested recipes!

GREEK STUFFED EGGPLANT



Greek Stuffed Eggplant image

This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.

Provided by Ali Ramee

Categories     Healthy Feta Cheese Recipes

Time 35m

Number Of Ingredients 13

2 large eggplants (about 1 pound each)
2 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
1 tablespoon tomato paste
½ teaspoon ground cumin
2 cloves garlic, minced
1 cup canned no-salt-added diced tomatoes
1 medium red bell pepper
½ cup chopped fresh flat-leaf parsley
⅓ cup pitted Kalamata olives, quartered
1 tablespoon red-wine vinegar
¾ cup crumbled feta cheese
Chopped fresh dill and oregano, for garnish

Steps:

  • Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
  • Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
  • Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
  • While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
  • Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 23.7 g, Cholesterol 25 mg, Fat 17.4 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 5.3 g, Sodium 542.3 mg, Sugar 12.8 g

GREEK PILAF STUFFED EGGPLANT



Greek Pilaf Stuffed Eggplant image

Make and share this Greek Pilaf Stuffed Eggplant recipe from Food.com.

Provided by PBShakes

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 eggplants
1 cup minced onion
2 minced garlic cloves
1 stalk minced celery
1/4 cup sunflower seeds
2 -3 tablespoons olive oil
2 1/2 cups cooked brown rice
1 -2 teaspoon mint (dried or fresh)
1 lemon, juice of
1/4 cup chopped fresh parsley
salt
pepper
crumbled feta (to taste)

Steps:

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

GREEK-STYLE STUFFED EGGPLANT



Greek-Style Stuffed Eggplant image

Categories     Tomato     Side     Broil     Vegetarian     Low Cal     Feta     Eggplant     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

three 1/2-pound eggplants
1 teaspoon salt
4 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced
1/3 cup minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 cup crumbled Feta cheese

Steps:

  • Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.
  • Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

EGGPLANT STUFFED WITH RICE AND TOMATOES



Eggplant Stuffed With Rice and Tomatoes image

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves six

Number Of Ingredients 14

2 1/2 to 3 pounds small or medium eggplants
Salt to taste
1 1/2 pounds tomatoes, grated on the large holes of a box grater
3 tablespoons extra virgin olive oil
4 to 6 garlic cloves to taste, minced
1/2 cup uncooked long-grain or basmati rice
1/2 cup finely chopped cilantro
3 tablespoons finely chopped mint
Freshly ground pepper to taste
Juice of 2 lemons
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
3 tablespoons tomato paste

Steps:

  • Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
  • Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
  • In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
  • Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
  • Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams

Tips:

  • Select the Right Eggplants: Choose firm, medium-sized eggplants with a deep purple color and smooth skin. Avoid eggplants with bruises or blemishes.
  • Properly Prepare the Eggplants: Before stuffing, score the eggplants lengthwise and microwave them for 5-7 minutes to soften them. This makes them easier to stuff and helps them cook evenly.
  • Use High-Quality Ingredients: For the best flavor, use fresh, high-quality ingredients. Fresh herbs, flavorful rice, and succulent tomatoes will elevate the dish.
  • Stuffing Consistency: The stuffing should be moist but not too wet. If it's too wet, it may leak out during cooking. If it's too dry, it will be less flavorful.
  • Baking Temperature and Time: Bake the stuffed eggplants at a high temperature (400°F) for 20-25 minutes, then reduce the heat to 350°F and continue baking for another 30-35 minutes. This ensures that the eggplants cook through and the stuffing remains moist.
  • Garnish for Presentation: Before serving, garnish the stuffed eggplants with fresh herbs like parsley, cilantro, or dill. This adds a pop of color and enhances the overall presentation.

Conclusion:

Greek Pilaf Stuffed Eggplant is a delicious and versatile dish that combines the flavors of Mediterranean cuisine. With its savory rice stuffing, tender eggplant, and tangy tomato sauce, this dish is sure to impress your taste buds. Whether you're looking for a main course, a side dish, or a vegetarian option, this recipe has something for everyone. So gather your ingredients, follow the steps, and enjoy this delightful culinary creation!

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