Eric & I are in agreement about many things. Eggplant is not one of them. He is a huge fan of the purple nightshade fruits, while I am only a fan of their color, not of eating them. A staple of cuisines in the Mediterranean region, dishes made with eggplant are frequently a part of Eric’s current favorite cooking show, My Greek Table with Diane Kochilas.
With eggplant currently (still) in season, I decided to pick up a few for Eric to prepare as he wished. He had been talking about one recipe in particular from the Greek food show for a while and that is the one he decided to try. It is a vegan stuffed eggplant, loaded with onions and tomatoes. Raisins and grape molasses (petimezi) add just the right amount of sweetness to the savory filling.
I was very pleasantly surprised by the results. There was none of the bitterness I typically associate with eggplant dishes evident. We both enjoyed the meal and will definitely be making it more often when eggplant and tomatoes are in season!
Tomato & Onion Stuffed Eggplant
Tomato & Onion Stuffed Eggplant (adapted from dianekochilas.com) Total Time Required: 1-1/2 hours, Prep Time: 15 minutes, Cook Time: 75 minutes, Serves: 3-4
Ingredients:
- 1/4 cup extra virgin olive oil or more, as needed
- 3 red onions, coarsely chopped
- 2 garlic cloves minced
- 2 – 3 fresh tomatoes, coarsely chopped
- 2 tablespoons seedless raisins
- 1-1/2 tablespoons grape molasses
- 1 tablespoon balsamic vinegar
- 2 medium eggplants
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- salt & freshly ground black pepper to taste
- naan and Greek yogurt, for serving
Instructions:
In a deep skillet over medium heat, warm 3 tablespoons of olive oil and cook the onions until they are wilted and just starting to brown, about 12 to 15 minutes. Stir in the garlic.
Start by cooking the onions, then add in the garlic.
Add the tomatoes and stir to combine. Raise the heat to medium-high and cook for about 10 to 15 minutes all together, until most of the liquid from the tomatoes cooks off.
Add the tomatoes to the pan.
Stir in the raisins, grape molasses, and balsamic vinegar. Set the tomato-onion mixture aside to cool.
Stir in the raisins, grape molasses, and balsamic vinegar.
Preheat the broiler to high. Cut the eggplant down the middle lengthwise, keeping the stems intact. Using a sharp paring knife, criss-cross and score the open, flesh side of each eggplant half, being careful not to draw the knife completely down to the skin or to puncture the skin.
Score a criss-cross pattern on the flesh side of the eggplant halves.
Lavishly brush the eggplant halves, skin and flesh, with the olive oil.
Brush the eggplant halves with oil.
Place the eggplant halves on a roasting pan, flesh-side down. Broil them 8 inches from the heat source for about 5 to 7 minutes, until the skin starts to char lightly. Turn the halves over using kitchen tongs, and broil on the other side. Remove when the flesh is tender but still al dente, about 6 to 7 minutes. Pierce the flesh with a fork to gauge its readiness. Remove the eggplant from the oven and set them aside to cool.
Preheat the oven to 350ºF. Using a tablespoon, carefully remove most of the pulp from the eggplant halves, leaving 1/8 of an inch around the perimeter of each eggplant half to keep it firm and to hold the filling.
Scoop out the eggplant flesh.
Coarsely chop the eggplant pulp and mix it into the tomato-onion mixture. Add in the herbs and season the mixture with salt and pepper.
Add the eggplant pulp, herbs, and seasonings to the tomato-onion mixture.
Place the eggplant halves in an oiled ovenproof glass or ceramic baking dish just big enough to hold them snuggly. Spoon equal amounts of the tomato-onion mixture into the eggplant halves.
Add the stuffing to the eggplant shells.
Bake for 30 minutes, or until the filling is set and the onions are soft. Remove and cool slightly.
Bake the stuffed eggplant for 30 minutes.
Serve, drizzled with additional extra virgin olive oil, if desired. Serve with naan and Greek yogurt, if desired.
Serve with a drizzle of olive oil, naan, and Greek yogurt, if desired.
This is another Greek dish we’ll enjoy often! ~Linda
Tomato & Onion Stuffed Eggplant (adapted from dianekochilas.com) Total Time Required: 1-1/2 hours, Prep Time: 15 minutes, Cook Time: 75 minutes, Serves: 3-4
Ingredients:
- 1/4 cup extra virgin olive oil or more, as needed
- 3 red onions, coarsely chopped
- 2 garlic cloves minced
- 2 – 3 fresh tomatoes, coarsely chopped
- 2 tablespoons seedless raisins
- 1-1/2 tablespoons grape molasses
- 1 tablespoon balsamic vinegar
- 2 medium eggplants
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- salt & freshly ground black pepper to taste
- naan and Greek yogurt, for serving
Instructions:
In a deep skillet over medium heat, warm 3 tablespoons of olive oil and cook the onions until they are wilted and just starting to brown, about 12 to 15 minutes. Stir in the garlic. Add the tomatoes and stir to combine. Raise the heat to medium-high and cook for about 10 to 15 minutes all together, until most of the liquid from the tomatoes cooks off. Stir in the raisins, grape molasses and balsamic vinegar. Set the tomato-onion mixture aside to cool.
Preheat the broiler to high. Cut the eggplant down the middle lengthwise, keeping the stems intact. Using a sharp paring knife, criss-cross and score the open, flesh side of each eggplant half, being careful not to draw the knife completely down to the skin or to puncture the skin. Lavishly brush the eggplant halves, skin and flesh, with the olive oil.
Place the eggplant halves on a roasting pan, flesh-side down. Broil them 8 inches from the heat source for about 5 to 7 minutes, until the skin starts to char lightly. Turn the halves over using kitchen tongs, and broil on the other side. Remove when the flesh is tender but still al dente, in about 6 to 7 minutes. Pierce the flesh with a fork to gauge its readiness. Remove the eggplant from the oven and set them aside to cool. Preheat the oven to 350ºF.
Using a tablespoon, carefully remove most of the pulp from the eggplant halves, leaving 1/8 of an inch around the perimeter of each eggplant half to keep it firm and to hold the filling.
Coarsely chop the eggplant pulp and mix it into the tomato-onion mixture. Add in the herbs and season the mixture with salt and pepper. Place the eggplant halves in an oiled ovenproof glass or ceramic baking dish just big enough to hold them snuggly. Spoon equal amounts of the tomato-onion mixture into the eggplant halves. Bake for 30 minutes, or until the filling is set and the onions are soft. Remove, cool slightly, and serve, drizzled with additional extra virgin olive oil, if desired. Serve with naan and Greek yogurt, if desired.