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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 182 kcal

Ingredients
 

  • 1 medium eggplant
  • 1 medium sweet bell pepper
  • 6 oz farmer’s cheese or well-drained cottage cheese
  • 5 garlic cloves minced or pressed
  • 4 tablespoons Greek yogurt
  • small handful fresh parsley chopped

Instructions
 

  • Wash the eggplant under cold water, pat it dry, then cut it in half lengthwise.
    Whole eggplant washed, then sliced lengthwise into two halves
  • Using the tip of a sharp knife, score the flesh of each eggplant half in a crosshatch pattern to form small diamond shapes, without cutting through the skin.
    Eggplant halves with the flesh scored in a crosshatch diamond pattern
  • Line a baking tray with parchment paper, then place the eggplant halves cut side up alongside the whole sweet pepper.
    Eggplant halves and a whole red bell pepper arranged on a parchment-lined baking tray
  • Roast in the oven at 430°F (220°C) for 20–25 minutes, until the eggplant flesh softens and the pepper skin chars in spots.
    Roasted eggplant halves and blistered red pepper coming out of the hot oven
  • For the filling, peel the roasted pepper, remove the seeds, then finely chop the flesh into small pieces.
    Peeled roasted red pepper on a board, seeds removed and finely chopped
  • Add the farmer’s cheese or cottage cheese to the chopped roasted pepper; use a medium-fat, soft cheese similar to 5% farmer’s cheese.
    Bowl with chopped roasted pepper topped with crumbled soft cheese
  • Add the minced or pressed garlic (similar to a garlic paste or garlic sauce) to the cheese and pepper mixture.
    Garlic being added to the cheese and roasted pepper mixture in a bowl
  • Spoon the Greek yogurt into the bowl with the cheese mixture to make the filling creamy.
    Greek yogurt being spooned into the bowl with cheese, pepper, and garlic
  • Using a fork, mix everything together until you get a smooth, creamy filling with small pieces of roasted pepper evenly distributed.
    Creamy cheese and yogurt filling mixed with roasted pepper in a bowl
  • Spoon the prepared filling generously over the roasted eggplant halves, spreading it evenly. Return to the oven at 350°F (180°C) for 18–20 minutes, until the top is lightly set and just starting to color.
    Eggplant halves topped with creamy cheese filling, baked until lightly golden
  • Sprinkle with freshly chopped parsley, if you like, then serve the stuffed eggplant warm and enjoy this simple, healthy dish.
    aked stuffed eggplant on a plate, garnished with fresh parsley and ready to serve

Notes

  1. Choose an eggplant that feels firm and heavy; small to medium sizes usually have a milder flavor and fewer seeds.
  2. If you are sensitive to garlic, start with fewer cloves and add more next time once you know your preference.
  3. For a thicker filling, drain the cottage cheese through a fine mesh strainer for fifteen to twenty minutes before mixing.
  4. Let the stuffed eggplant rest for five minutes after baking so the filling sets slightly and is easier to serve.
  5. A squeeze of lemon juice and an extra spoonful of Greek yogurt on top brighten the flavors right before serving.
  6. This recipe works well as a meatless main course but can also be served as a side dish alongside grilled chicken or fish.

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 23g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 286mg | Potassium: 789mg | Fiber: 8g | Sugar: 13g | Vitamin A: 394IU | Vitamin C: 55mg | Calcium: 144mg | Iron: 1mg
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