Nourish PA: Marinated Stuffed Eggplant

This clever, Mediterranean-inspired appetizer combines thin slices of eggplant with a creamy feta filling, flecked with fresh herbs. Salting the eggplant ahead of time draws out some of its moisture, which gives it a better texture when cooked. Serve these before your main dish, or pair with bread or rolls and a salad for a light vegetarian supper!

Marinated Stuffed Eggplant

Yield
Serves 4-6 (as an appetizer)
Prep Time Cook Time Total Time
30 min 10 min 40 min

Ingredients

  • 1 small eggplant (stem removed, sliced lengthwise into 1/4-inch planks, skin on)
  • 1/4 teaspoon salt
  • 1/4 cup extra-virgin olive oil, divided
  • 1 ounce crumbled feta cheese
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons fresh parsley, minced
  • 1 clove fresh garlic, minced
  • 1/2 cup red wine vinegar

Method

  1. Lightly salt eggplant slices on each side and let sit for 20 minutes. Pat the slices dry on both sides with paper towels.
  2. In a large skillet, heat 1/4 cup olive oil over medium-high heat. When it’s hot, reduce heat to medium and carefully add eggplant slices, a few at a time. Be careful not to overcrowd the pan. Cook until tender and golden brown, about 1 to 2 minutes per side. Remove to a plate to cool.
  3. Turn off the skillet and allow remaining olive oil to cool for 10 to 15 minutes.
  4. Meanwhile, in a small bowl, mix feta cheese, fresh basil and parsley. Break up any large clumps of cheese.
  5. Sprinkle each slice of eggplant lightly with feta mixture and roll up into a tube. Secure with a toothpick and gently place in a small, deep dish or pie plate. Repeat until all the eggplant is rolled.
  6. In a bowl, add any remaining cooled olive oil from the skillet, minced garlic, red wine vinegar. Using a fork, whisk to combine. Pour over eggplant rolls. Cover gently with plastic wrap (careful that the toothpicks don’t poke holes) and refrigerate for a minimum of 1 hour.
  • Feature photo: Big Stock
  • Recipe: Liza Naylor

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