Herb-Stuffed Eggplant with Feta Cheese

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender eggplant slices filled with herby feta mixture, baked until golden and flavorful for a vegetarian delight. This Greek recipe (vegetarian), ready in about 40 minutes, pairs Eggplants, Feta cheese, Fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 1/2 cup crumbled feta cheese, 1/4 cup chopped parsley, 2 tbsp chopped dill, 2 minced garlic cloves, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; mix until well combined.
  2. Step 2: Cut 2 large eggplants (about 1 lb each) lengthwise into 1/2-inch thick slices (about 12 slices total). Place slices on a baking sheet lined with parchment paper.
  3. Step 3: Spoon 2 tablespoons of the herb mixture onto each eggplant slice and spread gently to cover. Bake for 20-25 minutes, or until eggplant is tender when pierced and edges are golden brown.

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