Vegetarian Greek Stuffed Eggplant with Feta - Slender Kitchen

Vegetarian Greek Stuffed Eggplant with Feta

Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content


Stuffed vegetables are one of my favorite vegetarian meals and this Greek Stuffed Eggplant Feta will not disappoint. It's filled with vegetarian crumbles (or cannellini beans), tomatoes, mushrooms, spinach, roasted red peppers, and Kalamata olives. Then everything is topped with creamy, salty feta cheese and baked until the eggplant it tender - I'm getting hungry just thinking about it. If you're not a huge fan of feta, you could definitely substitute mozzarella cheese instead but the feta really makes the dish feel Greek. And if you are wondering why I am using Italian seasoning - it's because it is just a combination of basil, rosemary, thyme, and oregano - which are all used in Greek cooking as well. You could add each spice individually, I just think the pre-made seasoning is easier.

One more thing, I like to make up a big batch since they freeze well and keep them in the freezer for night when I need a quick meal. Then they can just be reheated in the microwave or oven until everything defrosts.

Prep Time

Vegetarian Greek Stuffed Eggplant with Feta

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U eggplants
  • 1 tbsp olive oil
  • 1/2 U onion, diced
  • 1 lb. vegetarian crumbles
  • 2 U garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 2 tsp. Italian seasoning
  • 4 cups spinach
  • 14 oz. canned diced tomatoes, drained
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1 cup reduced fat feta cheese

Nutritional Facts

Serving Size: 
1/2 eggplant
Amount Per Serving
Calories 348
Calories from Fat 100
% Daily Value *
Total Fat 11g
Saturated Fat 4g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 14mg
Sodium 1 619mg
Total Carbohydrate 37g
Dietary Fiber 18g
Sugars 9g
Protein 41g


  1. Preheat the oven to 375 degrees. Cut the eggplant the half and scoop out the inside using a spoon leaving about 1/4 inch border. Chop half the eggplant you scooped out and set aside. The rest can be saved or discarded.
  2. Heat the olive oil in a pan over medium high heat. Add the onion and cook about 5 minutes until beginning to brown. Add the crumbles, garlic, mushrooms, eggplant, and Italian seasoning. Cook about five minutes until eggplant and mushrooms are tender.
  3. Add the spinach and tomatoes. Cook until spinach wilts, about 1 minute. Turn off the heat and stir in the roasted red peppers and olives.
  4. Place the eggplant halves into a baking dish sprayed with cooking spray. Fill the eggplant with the vegetarian crumble mixture and top with feta cheese. Bake for 30-35 minutes until eggplant is fork tender.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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