Stuffed eggplant


  • 1 large eggplant
  • salad mix
  • Feta cheese on your taste
  • cherry tomatoes
  • olive oil
  • 1 clove garlic, minced
  • dill freshly chopped
  • Salt and freshly ground black pepper
  • italian spices


Preheat oven to 350℉ Wash and cut an eggplant in half. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Season halves with salt just a little bit and put them into the oven for 10 min. Wash salad mix. Cut feta cheese in cubes and cherry tomatoes in half. Lay out salad mix, chopped tomatoes and feta cheese on the eggplants, season with salt, pepper, italian mix, garlic and olive oil. Place on a greased oven tray and bake for 25 minutes.

Serve with fresh chopped dill and sour cream.

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