Side Dish

Feta Stuffed Baby Eggplant is for Side Dish.

Feta Stuffed Baby Eggplant takes 20 minutes to prepare.

Feta Stuffed Baby Eggplant takes 40 minutes to cook.

Feta Stuffed Baby Eggplant makes 4 servings.

The ingredients for Feta Stuffed Baby Eggplant are:

1 teaspoon sea salt, divided
3 baby eggplants (about 1 1/4 pounds), cut in half lengthwise
2 teaspoons olive oil
1 cup finely chopped onion
1 cup finely chopped yellow bell pepper
2 garlic cloves, minced
2 tablespoons finely chopped fresh basil
1 jalapeño pepper, seeded and finely chopped
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon finely chopped fresh parsley

Here is how you make Feta Stuffed Baby Eggplant:

Preheat oven to 400F. Scoop pulp from eggplant halves, leaving 1/4-inch-thick shells. Discard all but 4 shells. Chop pulp. Sprinkle inside surfaces of eggplant shells with 1/4 teaspoon salt and drain over colander. Heat oil in a large nonstick skillet oven medium-high heat. Add onion, bell pepper, garlic, and 1/2 teaspoon salt; sauté 3 minutes. Stir in eggplant pulp, basil, and jalapeño; cover, reduce heat, and cook over low heat 10 minutes or until eggplant is tender. Remove from heat; stir in cheese and parsley.Spoon about 1/4 cup eggplant mixture into each eggplant shell, pressing gently; place shells, cut sides up, in baking dish. Cover and bake at 400F for 15 minutes. Uncover; bake an additional 10-15 minutes or until shells are tender.Number of Servings: 4Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Feta Stuffed Baby Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 144.5

• Total Fat: 6.9 g
• Cholesterol: 17.4 mg
• Sodium: 558.2 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 4.9 g
• Protein: 4.8 g