Baked Eggplant Stuffed with Vegetables & Feta

Full of veggies and delish

Full of veggies and delish!


  • 1 large eggplant
  • 1 medium onion
  • 1 small red bell pepper
  • 1 large tomato
  • 6 green or black olives
  • 3 medium mushrooms
  • 2 garlic cloves
  • 100g feta cheese
  • 1 spoon oil
  • salt, pepper, paprika, chilli, oregano and basil


  • Half the eggplant, sprinkle with salt and leave for 20 min
  • Meanwhile, thinly chop onion, mushrooms, bell pepper and mushrooms, and fry for 10 min on a little bit of oil
  • While the veg are frying, dry the eggplant, remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
  • Add crushed garlic, olives, eggplant’s flesh and chopped tomatoes to the veg mix, fry for another few minutes
  • Add a splash of water, and crumble feta in (live a little piece of feta for garnish)
  • Mix well, until feta melts, add salt, pepper, paprika, chilli, oregano and basil
  • Fill the eggplant’s half with the vegetable and feta mix, sprinkle with the remaining feta and bake for around 40 min in 185°C
  • Serve hot with Tzatziki or Low-calorie garlic sauce

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