Vegetarian Stuffed Eggplant with Esti Greek Yogurt Recipe by Diane Kochilas

Ingredients

• 2 large Eggplant (sliced lengthwise, scored, keep a ½‑inch rim)
• ½ cup Extra Virgin Olive Oil (generous amount for broiling, filling and baking)
• 1 large Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 3 medium Fresh Tomatoes (peeled and diced (or use 1 cup good‑quality canned tomatoes))
• 1 tablespoon Balsamic Vinegar
• 1 tablespoon Grape Molasses (Petimezi) (old‑world sweetener)
• ¼ cup Raisins (golden or regular)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Mint (chopped, plus extra for garnish)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 cup Greek Yogurt (plain, for serving)

Instructions

1. Prepare Eggplants

   Slice each eggplant lengthwise, score the flesh in a crosshatch pattern, brush both sides generously with olive oil, and place on a broiler pan.

   Time: PT12M

   Temperature: Broiler high (≈500°F)

2. Make the Filling

   Heat 2‑3 tbsp olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt and sauté 5 minutes until translucent. Stir in minced garlic and cook 1 minute. Add the diced tomatoes and cook down 8 minutes, stirring occasionally. Mix in balsamic vinegar, grape molasses, raisins, pepper, and a little more salt; cook another 5 minutes until the mixture caramelizes.

   Time: PT15M

   Temperature: Medium (≈350°F stovetop)

3. Finish the Filling with Herbs

   Remove the skillet from heat and stir in chopped parsley and mint. Set aside.

   Time: PT2M

4. Scoop Eggplant Flesh

   When the eggplants are tender but still al dente, remove them from the broiler, let cool for 2 minutes, then gently scoop out the softened flesh, leaving the rim intact.

   Time: PT5M

5. Assemble the Dish

   Place the eggplant halves in a baking dish, spoon the tomato‑onion filling into each cavity, allowing it to mound slightly over the top. Drizzle a little extra olive oil over the filled halves.

   Time: PT5M

6. Bake

   Reduce oven temperature to 350°F, bake the assembled eggplants for about 30 minutes, or until the vegetables are fully tender and the flavors have melded.

   Time: PT30M

   Temperature: 350°F

7. Garnish and Serve

   Remove from oven, garnish with a sprinkle of fresh mint and a dollop of Greek yogurt on the side. Serve warm or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

22 g

Fiber

8 g