Baked Stuffed Eggplant with Tomato
Roasted eggplant halves get filled with a savory rice and tomato mixture, topped with fresh tomato and feta, and baked until tender for a hearty main.
Roasting the eggplant halves before stuffing them softens the flesh enough to scoop out easily and gives the filling a head start on flavor. Folding the same scooped flesh back into the tomato filling means nothing goes to waste. A fresh tomato slice on top keeps the dish looking as bright as it tastes once it comes out of the oven.
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Serves
4
Level
Medium
Calories
300 / serving
Ingredients
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