Baked eggplants with vegetables and feta cheese

2 servings

60 minutes

Eggplants baked with vegetables and feta cheese represent a harmony of flavors and textures that embody the richness of Mediterranean cuisine. The roots of the recipe trace back to Europe, where vegetables are traditionally the foundation of many dishes. Baked eggplants become soft and tender, gaining a rich flavor from garlic and melted butter. The filling of potatoes, sweet peppers, tomatoes, and onions makes the dish juicy, while feta adds a tangy saltiness and creamy texture. Herbs complete the composition with freshness and aroma. This dish not only looks beautiful but is also perfect for family dinners or festive tables.

Energy value per serving

• Calories: 545.1
• Proteins: 15.8g
• Fats: 35.6g
• Carbohydrates: 41.6g

Ingredients

• Eggplants: 1 pc
• Potato: 2 pc
• Tomatoes: 2 pc
• Onion: 1 pc
• Sweet pepper: 1 pc
• Green: 30 g
• Feta cheese: 100 g
• Melted butter: 50 g
• Salt: 1 tsp
• Ground dried garlic: 1 tsp

Cooking steps

1. Prepare the products.

2. Cut the eggplant in half lengthwise, without cutting off the stem.

3. Cut a little skin from the back side (to make a flat bottom and prevent the half from wobbling in shape).

4. Next, make grid cuts not all the way through, but only halfway into the flesh of the eggplant.

5. Place the eggplant halves in a baking dish and salt them.

   Required ingredients:

   • Salt: 1 teaspoon

6. Then sprinkle with ground garlic.

   Required ingredients:

   • Ground dried garlic: 1 teaspoon

7. Slightly heat the melted butter in the microwave until it becomes liquid, and pour it over the eggplants so that it seeps inside through the cuts and leaves a little on top (i.e., to soak the flesh).

   Required ingredients:

   • Melted butter: 50 g

8. Then place in the oven for 20-30 minutes at 180 degrees.

9. Then dice the potatoes into small cubes and place them in a bowl.

   Required ingredients:

   • Potato: 2 pieces

10. Chop the onion finely as well.

    Required ingredients:

    • Onion: 1 piece

11. Then chop the pepper finely.

    Required ingredients:

    • Sweet pepper: 1 piece

12. Put all the vegetables in a bowl and chop the tomato finely.

    Required ingredients:

    • Tomatoes: 2 pieces

13. Pour the vegetables into the pan and fry until cooked in melted butter (about 15 minutes).

    Required ingredients:

    • Melted butter: 50 g

14. When the eggplants are ready, scoop out the flesh with a spoon, but not completely — leave a boat shape with edges for the filling.

15. Add the removed pulp to the other vegetables and mix.

    Required ingredients:

    • Eggplants: 1 piece

16. Fill the boats with the obtained vegetable mixture.

17. Crumble feta cheese on top.

    Required ingredients:

    • Feta cheese: 100 g

18. Chop the greens finely.

    Required ingredients:

    • Green: 30 g

19. Add a little on top of the stuffed eggplants.

    Required ingredients:

    • Green: 30 g

20. Send to the oven for 10 minutes at 180 degrees.

21. When the eggplants are ready, take them out of the oven, sprinkle with herbs, and let cool slightly.

    Required ingredients:

    • Green: 30 g

22. Divide into portions.