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.