Stuffed eggplant


by: Christina

A delicious Greek recipe that takes some time to prepare but is worth trying. The eggplant is not fried as the traditional dish, it is baked thus contributing in a light consistency, by


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serves: 4-5

slices 500gr (1 pound eggplant) cut 1/2cm (¼ inch)

Greek extra virgin olive oil for brushing the eggplant

Salt and pepper

500gr ground beef or lamb

1/4 cup Greek extra virgin olive oil

1 medium red onion, chopped

1 large garlic clove, minced

1 green pepper, chopped

4 tablespoons fresh parsley, chopped

4 tablespoons pine nuts

1 teaspoon ground allspice

2 teaspoons tomato paste diluted in 1/4 cup water

1 teaspoon salt

1/2 teaspoon freshly grated pepper

1/8 teaspoon red pepper flakes or Greek boukovo

125gr (1/4 pound) Greek Feta cheese, crumbled

3/4 cup grated Greek Kefalograviera or Romano cheese

Nutrition Facts
Stuffed eggplant

Servings Per Recipe: 4

Amount per Serving

Calories: 592

  • Total Fat: 47.6 g
  •     Saturated Fat: 18.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 101.2 mg
  • Sodium: 1427.1 mg
  • Total Carbs: 16.6 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 8.5 g
  • Protein: 27.3 g

how is this calculated?

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1.  We start by the eggplant: we brush the eggplant slices on both sides with olive oil. We lightly salt and pepper them. We bake them on prepared baking sheet at 200*C (375*F) for 20 minutes or till they can be pierced easily with a fork. We set aside.

2.  We prepare the ground meat: we heat the oil in a heavy pan and we fry the onion, garlic and green pepper till they soften, about 10 minutes. We add the ground meat and we continue frying for 3-4 minutes or till it browns lightly. We add the tomato paste, salt and pepper, ground allspice and red pepper flakes, we lower the heat and we let it absorb all the liquid in the pan (it only takes 1-2 minutes). We take it off the heat and we add Feta cheese, pine nuts and parsley.

3.  We assemble our dish: We put about a tablespoon of the ground meat mixture in the centre of each eggplant slice and we roll up. We place the rolls side by side in lightly oiled rectangular baking dish (22X33cm or 8X12inches). We sprinkle the cheese on top. We bake in a 180*C (350*F) oven for 20 minutes. We serve warm or at room temperature.

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wow! that looks amazing! I love eggplant