This dish also hails fromAsia Minor, and although you need very few ingredients, it is extremely tasty. It is perfect for vegetarians and meat lovers as well! You can serve them accompanied by a generous piece of feta cheese and brown bread and you will have a perfect, satisfying meal.

I am not giving you exact  weights and measures, because it is a recipe that doesn’t have special requirements. Bear in mind that you will need about 2 – 3 eggplants per person, so you can chop up as many tomatoes as you need to fill each eggplant.


Eggplants (slim, elongated ones)
Tomatoes chopped up
1 – 2 onions chopped up
1 – 2 cloves of garlic minced
1 bunch parsley chopped up
Some mint chopped up
Salt, pepper
Grated cheese of your liking – 1 tablespoonful per eggplant
Olive oil



Wash the eggplants, remove the stem and cut them carefully vertically, taking care not to separate the two halves. You can place them in a bowl with salted water for about half an hour if you like.

In the meantime, chop up the tomatoes, onions, garlic, parsley add salt and pepper and mix everything well.

Squeeze the eggplants to remove as much water as possible and dry them. You can either sauté them in a frying pan, or you can brush them with oil and broil them. When they are somewhat soft, open them gently, as much as possible, so that they can brown on the inside as well. If you saute them, you can spoon hot oil in the opening, so the inside is cooked and browned.

Line up the eggplants in a baking pan, and fill the opening with the tomato mixture. It doesn’t matter if the filling overflows. This will give you a nice sauce. Spoon any extra stuffing around the eggplants in the pan. When you have stuffed all the eggplants, you can sprinkle a tablespoon of sharp, grated cheese on top of each one. Drizzle some oil over the eggplants and bake them in a preheated oven at 170oC for about half an hour.


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