Recipes

Stuffed Eggplants with Orzo, Tomatoes, and Feta Cheese Recipe

Are you a fan of Mediterranean cuisine? Look no further! We have an incredible recipe that will transport you straight to the sun-kissed shores of Greece. stuffed eggplants with orzo, tomato, and feta cheese are bursting with flavours and textures that will delight your taste buds.

Ingredients

2 medium-sized eggplants

1 cup orzo pasta (cooked according to package instructions)

1 cup diced tomatoes (fresh or canned)

1/2 cup crumbled feta cheese

2 cloves garlic, minced

1/4 cup chopped fresh basil

2 tablespoons olive oil

Salt and pepper to taste

Instructions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise, and scoop out the flesh, leaving a thin layer of flesh attached to the skin. Chop the scooped-out eggplant flesh into small pieces and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

Step 4

Add the chopped eggplant flesh to the skillet and cook for about 5 minutes until it becomes tender.

Step 5

Meanwhile, cook the orzo pasta according to the package instructions. Once cooked, drain and set aside.

Step 6

Add the diced tomatoes to the skillet with the cooked eggplant. Cook for another 2-3 minutes until the tomatoes soften slightly.

Step 7

In a mixing bowl, combine the cooked orzo, eggplant mixture, crumbled feta cheese, and chopped basil. Mix well until all the ingredients are evenly incorporated. Season with salt and pepper to taste.

Step 8

Carefully fill each eggplant half with the orzo mixture, pressing it down gently to ensure it’s tightly packed.

Step 9

Place the stuffed eggplants on a baking sheet or in a baking dish. Drizzle a little olive oil over the top.

Step 10

Bake in the preheated oven for about 25-30 minutes or until the eggplants are tender and the filling is golden brown.

Step 11

Once cooked, remove from the oven and let them cool for a few minutes before serving.

A Nutritious Pasta Alternative

Looking for the perfect orzo to use in this recipe? Look no further than RiceSelect Orzo! RiceSelect is a trusted brand that offers a wide range of high-quality rice and pasta products. Their orzo is made from premium durum semolina wheat and is a great source of carbohydrates and dietary fiber.

Calories in cooked orzo are relatively low, making it a fantastic choice for those watching their calorie intake. It’s also naturally gluten-free, making it suitable for individuals with gluten sensitivities or dietary restrictions.

To get the best results with your stuffed eggplants, consider using RiceSelect Orzo. You can find this delicious orzo product at the following link: calories in cooked orzo.

Health Benefits of the Stuffed Eggplants Recipe

Rich in Nutrients: Eggplants are a great source of dietary fiber, vitamins, and minerals. They are low in calories and fat, making them a healthy addition to your diet.

Heart-Healthy: The combination of orzo, tomatoes, and feta cheese adds a range of heart-healthy ingredients to the recipe. Tomatoes are loaded with lycopene, an antioxidant that supports heart health, while feta cheese provides a good amount of calcium and protein.

Vegetarian Delight: This recipe is perfect for vegetarians and those looking to incorporate more plant-based meals into their diet. The blend of ingredients ensures a satisfying and delicious dish without the need for meat.

Secret Tips for a Perfectly Stuffed Eggplants Recipe

To make the most of this delectable stuffed eggplants recipe, here are some secret tips:

Choosing the Right Eggplants: Look for eggplants that are firm, glossy, and free of blemishes. Smaller eggplants are ideal for this recipe, as they tend to be less bitter and have fewer seeds.

Scooping Out the Flesh: When hollowing out the eggplants, leave a thin layer of flesh attached to the skin to help retain their shape and ensure they don’t become too soft while baking.

Seasoning and Herbs: Don’t forget to season the eggplant flesh before filling it with the orzo mixture. A sprinkle of salt and pepper, along with herbs like thyme or oregano, will enhance the overall flavor profile.

Cheese and Toppings: Feta cheese is the star ingredient in this recipe, but you can experiment with other types of cheese if desired. Consider adding a sprinkle of grated Parmesan or a dollop of creamy goat cheese before baking for an extra layer of richness.

Serving Suggestions and Variations

  • Serve with a Side Salad: Accompany the stuffed eggplants with a refreshing side salad, such as a Mediterranean salad or a simple green salad dressed with lemon vinaigrette.
  • Garnish with Fresh Herbs: Before serving, garnish the stuffed eggplants with additional fresh basil or parsley for a burst of freshness and added visual appeal.
  • Add Protein: If you want to incorporate more protein into the dish, consider adding cooked chickpeas or grilled tofu to the orzo mixture.
  • Spice it up: For those who enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the orzo filling for a spicy kick.

Proper Storage and Preservation

  • Allow the stuffed eggplants to cool completely before storing.
  • Place them in an airtight container and refrigerate for up to 3 days.
  • When reheating, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
  • Avoid freezing the stuffed eggplants, as the texture of the eggplant may become mushy after thawing.

These stuffed eggplants with orzo, tomatoes and feta cheese are a delightful combination of flavours and textures. The orzo pasta adds a unique touch to the dish, providing a tender and chewy element that perfectly complements the creamy feta cheese and the savoury tomatoes. 

Incorporate this stuffed eggplants recipe into your culinary repertoire and impress your family and friends with its exquisite flavours and presentation. It’s a versatile dish that can be enjoyed as a main course or a side dish. So don’t hesitate to try this recipe and experience the goodness of stuffed eggplants with orzo, tomatoes, and feta cheese.

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