These eggplants are the perfect addition to any dinner table, especially with the onset of winter! They are so tasty you can even have them on their own with a fresh green salad and some warm crusty bread - dinner done! They are super easy to make, and topped with baked feta cheese makes them just about irresistible. What are you waiting for?  

 For a complete video tutorial, click here



10 Medium Eggplants

½ Cup Fresh Parsley, chopped 

½ Cup Fresh Mint, chopped

2 Onions, thinly sliced

2 Cloves of Garlic, thinly sliced

3 Cups of Fresh Tomatoes, diced 

¾ Cup of Olive Oil

1 Tablespoon of White Wine Vinegar

1 Teaspoon of Pepper

100g Feta, cubed.


Preparing the eggplants.

  1. Cut both ends of each eggplant and discard.
  2. Peel the skin of the eggplant in thick strips, leaving the eggplant striped with some skin still remaining. 
  3. Slit the eggplant on all sections that have had the skin peeled. 
  4. Salt the eggplant, ensuring the inside of each slit is also salted, and set aside for 20-25 minutes.

Preparing and stuffing the eggplants.

  1. Combine all the remaining ingredients together in a large bowl, aside from the feta, and combine well.
  2. Rinse the eggplants thoroughly and squeeze them well to get rid of most of the water. 
  3. Using the filling, stuff each slit of the eggplant.
  4. Place them in the baking tray, side by side
  5. Throw the rest of the filling on top and spread evenly over the dish.
  6. Place in the oven at 200*C for 20 minutes or until cooked and the eggplants have become soft and golden.
  7. Place a few pieces of feta on top of each eggplant and place in the oven for a further 10 minutes.
  8. Ready to serve!



TIP: You might be tempted, but don’t add water to the baking dish otherwise you will end up with a soup. A lot of water gets drawn out from the ingredients that are used already. 

TIP: Did we forget to mention salt? There is no need to salt this dish because using feta gives it enough salt already.

Happy Cooking


Yia Yia Mary xx