Greek Stuffed Eggplant
Eggplant bursting with flavors of tomato, garlic and savory herbs, balanced beautifully by the distinct fruit layers and aromatics of our delicious Rosé.
Ingredients
- 2 large eggplants (about 1 pound each)
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium red onion, finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes
- 1 medium red bell pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup pitted Kalamata olives, quartered
- 1 tablespoon red-wine vinegar
- 3/4 cup cubed feta cheese
- Chopped fresh dill and oregano, for garnish
Directions
Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.Cut eggplants 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 hold. 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. Garnish with fresh oregano and dill.
Recipe provided by Chef Cat Cora
