Greek Stuffed Eggplants

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    Greek Stuffed Eggplants

    Greek Stuffed Eggplants

    (109)
    50min


    101 people made this

    These delicious healthy eggplants are stuffed with vegetables and feta cheese and baked in the oven. You can reduce the quantity of breadcrumbs if you like a moister dish.

    Ingredients
    Serves: 4 

    • 2 large eggplants
    • 1/2 cup (125ml) olive oil for frying
    • 2 medium onions, chopped
    • 2 cloves garlic, minced
    • 2 small tomatoes, chopped
    • 1 green capsicum, seeded and chopped
    • 1 tablespoon chopped fresh parsley
    • 1 pinch salt and pepper to taste
    • 4 cups (375g) dry breadcrumbs
    • 1 cup (125g) crumbled feta cheese

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Remove the leaves from the eggplants and slice in half lengthways. Carefully scoop out the centres of the eggplants, leaving a 1cm shell so they resemble canoes. Cut the centre portion into small pieces and set aside.
    2. Preheat the oven to 180 degrees C.
    3. Heat the oil in a large frypan over medium heat. Add the onions and garlic and saute for a few minutes, until tender. Add the eggplant pieces and cook until soft, about 5 minutes. Stir in the tomato, green capsicum and parsley. Simmer for about 10 minutes.
    4. Remove from the heat and transfer to a large bowl. Stir in the breadcrumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking tray.
    5. Bake for 15 to 20 minutes in the preheated oven until the tops are browned and the cheese is melted. Serve hot or cold.
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    Reviews and Ratings
    Global Ratings:
    (109)

    Reviews in English (105)

    KatieGrimshaw
    0

    I'm gluten free so substituted the bread crumbs with rice. Served it with an Italian salad. Hubby and I agreed it was a very tasty, hearty vegetarian meal. Will make again, great way to cook up our home grown eggplants.  -  04 Aug 2015

    by
    33

    This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the recipe as is. I also had to add a little extra olive oil when mixing with the bread crumbs. Everything turned out wonderfully. I am sure it would be just as great without the meat but my husband is a meat eater and I had to put it in somewhere. Thanks for the awesome recipe!  -  20 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    20

    After a horrible eggplant parmesan, I went on the quest for finding a new, tasty eggplant recipe -- and this was it! I adjusted the recipe, however. I used 1/4 onion, 2 cloves garlic, and 1 celery stick. I also added Parmesan cheese to the stuffing mixture. I stuffed the eggplants and drizzled some olive oil over the raw eggplant. I baked it for 20min uncovered and it was perfect! Topped off with some grated marble cheese. Mmmmmm tasty!  -  19 Feb 2006  (Review from Allrecipes USA and Canada)

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