Baked Stuffed Eggplant with Feta and Mozzarella
Tender roasted eggplant slices are topped with a savory Mediterranean blend of feta cheese, fresh tomatoes, olives, and herbs, then finished with melted mozzarella. It is an easy, flavorful, and keto-friendly vegetarian dish perfect for lunch or dinner.
Ingredients for 6 servings
Instructions
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1
Preheat the oven to 360°F (180°C) and line a baking sheet with parchment paper.
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2
In a small bowl, whisk together 3 tbsp olive oil, 1/4 tsp salt, and 1 tsp dried oregano.
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3
Trim the top of the eggplant and slice it lengthwise into 6 even slices.
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4
Place the eggplant slices onto the prepared baking sheet and brush both sides thoroughly with the olive oil mixture.
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5
Bake in the preheated oven for 20 minutes until tender.
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6
While the eggplant bakes, finely chop the parsley, dice the tomatoes, slice the olives, and chop 2 of the green onions, reserving the third for garnish.
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7
In a mixing bowl, combine the chopped parsley, green onions, tomatoes, cubed feta cheese, olives, 50 g of shredded mozzarella, 1 tsp olive oil, 1/4 tsp cumin, 1/4 tsp black pepper, and salt to taste.
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8
Remove the baked eggplant from the oven and press down gently on the flesh with a fork to make space for the topping.
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9
Evenly spoon the vegetable and cheese mixture across all 6 eggplant slices.
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10
Return to the oven and bake for 15 minutes.
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11
Top each eggplant slice with the remaining 50 g of shredded mozzarella cheese and bake for another 5 minutes until fully melted.
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12
Garnish with the remaining chopped green onions and serve warm.
