Walnut-Stuffed Eggplant

Malinda Coletta


This tasted great...the walnuts really make this dish!


★★★★★ 1 vote

15 Min
35 Min


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  • 2 medium
  • 3 1/3 Tbsp
    olive oil
  • 2 small
  • 1 pt
    grape tomato
  • 1/2 c
    chopped walnuts
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
    oregano, dried
  • 1/8 c
    bread crumbs
  • 1/2 c
    feta cheese

How to Make Walnut-Stuffed Eggplant


  1. Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants' shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
  2. Heat 1 teaspoon. olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent. Add eggplant pieces, grape tomatoes, chopped walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
  3. Preheat oven to broil. Toss breadcrumbs with 4 tsp. olive oil in bowl. Brush each eggplant shell with 1/2 tsp. oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.v
  4. Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top. Serve with lemon wedges, if using.

Printable Recipe Card

About Walnut-Stuffed Eggplant

Course/Dish: Vegetables
Other Tag: Quick & Easy

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