Stuffed Eggplants in Tomato Sauce

READY IN: 1hr
Recipe by Nadia Melkowits

This recipe comes from a Bulgarian cook magazine. It's one among my favorite recipes for eggplants.

Top Review by personalchef

Made for Spring 2010 PAC Easy and very good. I'm not sure why I didn't think it was a 5 star recipe, I just didnt. I liked everything in this dish, and the tomato topping was a very nice addition. I used fresh plum tomatoes and cooked them until they were very soft. If you like eggplant, I would definately you try this dish.

Ingredients Nutrition

Directions

  1. Cut the eggplants lengthwise and sprinkle with salt. Let them drain from the bitter juice for about 30 minute Rinse and dry and scoop out the inner part and reserve on a side.
  2. Dip the the skins of the eggplants in boiling water until they soften.
  3. Preheat the oven to 180 C/355°F.
  4. In a blender shred the reserved eggplant. In a bowl, mix the eggs, the feta cheese,the garlic and the shredded eggplant. Add salt and pepper to your taste.
  5. Use the mixture to fill in the eggplant boats. Sprinkle on top with your melting cheese. Bake for about 40 minute.
  6. Meanwhile prepare the sauce:.
  7. Saute onions in oil, add the tomatoes, salt and pepper. Boil till slightly thickened.
  8. Pout over eggplants and continue to bake for 5 more minute.
  9. Serve each plate sprinkled with parsley.

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