This stuffed eggplant is filled with veggies and flavors of the Mediterranean.
The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.
Cut each eggplant in half lengthwise.
Coarsely chop the flesh and set aside.
Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil.
Remove from oven and increase oven temperature to broil.
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.
Remove from heat; stir in parsley, olives and vinegar.
Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta.
Broil until the cheese is melted and golden, 6 to 8 minutes.
Sprinkle with fresh oregano and dill, if desired.
But research does not seem to back this up and even suggests the opposite for most people.
Eggplant skin is high in antioxidants, so be sure to leave it on.
Tomatoes can also provide a nice boost of fiber, as well as vitamins C and K and potassium.
Globe eggplants are best for stuffing and are the most common variety of eggplant.
When shopping for eggplants, look for ones without soft spots or cuts in the skin.
They should feel firm and a little heavy for their size, with shiny dark purple skin.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.