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“These savory stuffed eggplants are rather simple to make and take advantage of fresh summertime fruit (eggplants and tomatoes are fruit).”
4 stuffed zucchini halves

Ingredients Nutrition


  1. Scoop out the insides of the eggplant to within 1/4 inch of the edges. (Score with a sharp paring knige, then scoop out with spoon.) Set eggplant shells aside, and chop the inside. Meanwhile, start sauteing the onion in the olive oil over medium heat in a large frying pan. (You'll need to add the other ingredients later, so make it a large pan.).
  2. When onions are soft - about 10 minutes, add garlic and chopped eggplant, and more olive oil if needed (the eggplant will soak it up). Continue to saute for several more minutes, until the eggplant is cooked. Add tomato, cinnamon, basil and oregano.
  3. Remove from heat and stir in bread crumbs, and salt and pepper, to taste. Add lemon juice and crumbled feta cheese, combining thoroughly.
  4. Lightly salt eggplant shells, then stuff them with the mixture, mounding it on top. (If you have leftover mixture, place in a greased casserole dish and bake alongside the eggplant.) Bake in 350°F oven for 35 minutes.
  5. Serve with Bechamel Sauce and chopped parsley for garnish.
  6. Bechamel Sauce -.
  7. Melt butter in a saucepan over medium heat. Add flour, stirring until combined. Slowly pour in milk, stirring constantly. Continue to stir until thickened, about 5-7 minutes. Add spices with stirring.

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