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    You are in: Home / Recipes / Greek-Style Stuffed Eggplant (Aubergine) Recipe
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    Greek-Style Stuffed Eggplant (Aubergine)

    Greek-Style Stuffed Eggplant (Aubergine). Photo by awalde

    1/1 Photo of Greek-Style Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr 30 mins

    30 mins

    Kittencalskitchen's Note:

    If you are an eggplant lover, then this is a must try.

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    Units: US | Metric


    1. 1
      Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
    2. 2
      With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
    3. 3
      Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
    4. 4
      Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
    5. 5
      Transfer to a colander; toss with salt, and let them drain for 30 minutes.
    6. 6
      Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
    7. 7
      Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
    8. 8
      In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
    9. 9
      Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
    10. 10
      Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
    11. 11
      Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
    12. 12
      Divide the filling among the shells mounding/heaping it.
    13. 13
      Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!

    Ratings & Reviews:

    • on April 19, 2012


      Looking for an eggplant recipe stuffed with feta, but different from mine, I found this jewel.
      Yes this was delicious, easy, light and sooo beautigful.
      All my family loved this very much and I was glad I prepared more than what I needed. My children will be glad to enjoy this for lunch at school.
      Thanks a lot for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek-Style Stuffed Eggplant (Aubergine)

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.0
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 10.3 g
    Cholesterol 50.0 mg
    Sodium 1221.8 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 8.0 g
    Sugars 10.9 g
    Protein 11.3 g

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