Baked Eggplants with Vegetables and Feta Cheese
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
In this recipe, it is better to use large eggplants as they are more convenient for cooking. The other vegetables can be small. You can also substitute the vegetables with any preferred ones. Feta cheese can be replaced with soft cheese. Fresh garlic can be used. It is better to use clarified butter or ghee, as it enhances the flavor of the dish. Enjoy your meal.
Ingredients
- Eggplants - 1 piece
- Salad Potatoes - 2 pieces
- Tomatoes - 2 pieces
- Onion - 1 piece
- Orange Bell Peppers - 1 piece
- Herbs - 1.1 oz
- Feta cheese - 3.5 oz
- Clarified Butter - 1.8 oz
- Salt - 1 teaspoon
- Ground Dried Garlic - 1 teaspoon
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Cut the eggplant in half lengthwise, leaving the stem intact.
Step 3
From the back side, cut a little of the skin off (to create a flat base so that the half doesn't wobble in the dish).
Step 4
Next, make crisscross cuts in the flesh of the eggplant, not cutting all the way through, just halfway.
Step 5
Place the eggplant halves in a baking dish and sprinkle with salt.
Step 6
Then sprinkle with ground garlic.
Step 7
Slightly heat the clarified butter in the microwave until it becomes liquid, and pour it over the eggplants so that it seeps into the cuts and leaves some on top (i.e., to soak the flesh).
Step 8
Then place in the oven for 20–30 minutes at 356°F.
Step 9
Next, dice the potatoes into small cubes and place them in a bowl.
Step 10
Finely chop the onion.
Step 11
Then finely chop the bell pepper.
Step 12
Combine all the vegetables in the bowl and finely chop the tomato.
Step 13
Pour the vegetables into a skillet and sauté until cooked in the clarified butter (about 15 minutes).
Step 14
When the eggplants are ready, scoop out the flesh with a spoon, but not completely — leave a shell with edges for stuffing.
Step 15
Add the scooped-out flesh to the other vegetables and mix.
Step 16
Fill the eggplant shells with the vegetable mixture.
Step 17
Crumble the feta cheese on top.
Step 18
Finely chop the herbs.
Step 19
Sprinkle a little on top of the stuffed eggplants.
Step 20
Return to the oven for 10 minutes at 356°F.
Step 21
When the eggplants are ready, remove them from the oven, sprinkle with herbs, and let cool slightly.
Step 22
Serve in portions.
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