Baked Eggplant Stuffed with Vegetables & Feta

Full of veggies and delish!

Ingredients

• 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

Preparation

• 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