Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Eggplants with Pumpkin and Feta Middle Eastern Style


  • 4 medium (1.2kg) eggplants, halved
  • coarse cooking salt
  • 1/4 cup (60ml) olive oil
  • 200g piece pumpkin, finely chopped
  • 1 small (80g) onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 2 tablespoons brown sugar
  • 1 cup cooked long-grain rice
  • 2 tablespoons chopped fresh coriander leaves
  • 1/3 cup (50g) hazelnuts, toasted, chopped
  • 100g feta cheese, crumbled


Sprinkle cut surface of eggplants with salt, place on wire rack over dish, stand 30 minutes. Rinse eggplants, pat dry with absorbent paper. Brush cut surface of eggplants with half the oil, place on wire rack over baking dish. Bake, uncovered, in moderate oven about 40 minutes or until eggplants are tender; cool 10 minutes. Scoop flesh from eggplants, leaving 5mm shells. Chop eggplant flesh. Heat remaining oil in pan, add pumpkin, onion, garlic and cumin, cook stirring, until pumpkin is just tender. Stir in eggplant flesh, sugar, coriander and nuts. Divide pumpkin mixture between eggplant shells, place on oven tray; top with cheese. Bake, uncovered, in moderate oven about 30 minutes or until cheese is lightly browned. Serves 4.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Throw Together Potluck Saladvideocam

We love this Throw Together Potluck Salad so much, we make it whenever possible! What's not to love about a meaty, cheesy salad tossed… Continue reading: "Throw Together Potluck Saladvideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It