This stuffed eggplant is packed with vegetables and Mediterranean flavors. It's easy to make and the addition of cumin gives it a sweet earthy note.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 How To Cook Great | 2020-12-28 09:50:18 |  1,283 Views |
Stuffed Eggplant – Spinach & Feta Cheese Roasted Eggplant – Youtube
Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. Ali graduated from the College of Charleston with a major in communications and began her culinary career working in the kitchens of chef Hugh Acheson in her hometown of Savannah Georgia. After an internship at America’s Test Kitchen in Boston Ali moved to San Francisco to continue her culinary education at some of the city’s top restaurants like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for meal kit company Sun Basket before moving on to Dotdash Meredith Food Studios.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
2 large eggplants (about 450 grams each)
