Full of veggies and delish
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
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