Savory, tender pieces of roasted eggplant, piled high with a cheese and herb stuffing.
For a quick and light weeknight (or weekend) meal, these Stuffed Eggplant Rounds are a great go-to meal. They are simple to prepare, with minimal prep and the oven does most of the work. When they are cooking, they fill you home with a delightful aroma and when they are done, they are a beautiful display worthy of any crowd you might have for dinner.
Here’s the recipe:
Stuffed Eggplant Rounds
- 2 medium size eggplant
- 2 c chopped tomato
- 2 c lor peynir (sub: feta or ricotta cheese)
- 1 c chopped parsley
- 6 scallions (chopped)
- 1/3 c + 3 T plain breadcrumbs
- 4 TBSP olive oil
- 2 TBSP thick yogurt
- 2 tsp dried oregano
- salt (to taste)
To make the filling: mix together the lord peynir, parsley, scallions, 1/3 c breadcrumbs, 2 TBSP olive oil, 2 TBSP thick yogurt, 1 tsp dried oregano and salt (to taste).
Place the chopped tomatoes at the bottom of your cooking pan. Drizzle over 1 TBSP of olive oil and season with 1 tsp of oregano and salt. Stir well.
Pre-heat the oven on 375F/190C.
To prepare the eggplant: Slice the eggplant into thick round pieces. Season with salt and then one by one, spoon the filling on top of each eggplant round to create a nice mound of filling. Sprinkle over a few breadcrumbs on top and bake in the oven for 30-40 minutes or until the eggplant is tender and the filling is lightly browned.
Serve and Enjoy with the eggplant and some of the tomatoes.
A refreshing salad packed with tender pieces of roasted eggplant, tomatoes, cucumbers, peppers and onions.
Ever since I started roasting eggplant, it has brought such joy to my recipes. Roasting eggplant is super simple, it pretty much guarantees that the eggplant will be tender and perfectly cooked and it is so delicious.
This salad is great to make ahead of time because you can put all of the ingredients together and pop it in the refrigerator. As all of the ingredients meld together, the flavor gets better and better.
Here’s the recipe:
Roasted Eggplant Salad
- 5 large eggplant (the long variety, sometimes referred to as “Japanese eggplant”)
- 2 large tomatoes (diced)
- 2 large cucumbers (halved & sliced)
- 1 sweet red pepper (diced)
- 1 sweet green pepper (diced)
- 1 red onion (thinly sliced)
- 1/4 c chopped parsely
- 1.5 lemons (juiced — approx. 1/2 c juice)
- 4 T olive oil
- 1 tsp dried cumin powder
- salt & pepper (to taste)
Pre heat the oven for 375 F.
Line a baking sheet with parchment paper and place the eggplant on the paper. Coat the eggplant with 1/2 a tablespoon of olive oil. Place in the oven and bake for about 40 minutes or until tender.
Allow the eggplant to cool and then peel off the skin and chop the roasted eggplant into bite size pieces (discard any excess liquid from the eggplant).
Chop the tomatoes, cucumbers, peppers, parsley and onions.
In a large bowl, combine the chopped vegetables with the roasted eggplant.
Drizzle over the olive oil, lemon juice, salt and pepper.
Toss thoroughly, then serve and enjoy!
The simplest, easiest and tastiest way to enjoy eggplant.
Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.
With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.
The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.
- 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
- 1 TBSP olive oil
Pre-heat the oven for 375F.
Place the eggplant on a parchment lined baking sheet.
Rub the olive oil on the eggplant until they are fully coated.
Using a sharp knife, cut small slits into the eggplant.
Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.
Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*
*Hint: check out the Babaganoush recipe