Stuffed eggplant with tomatoes and feta in the oven

Name: Stuffed eggplant with tomatoes and feta in the oven
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean Recipes
Ingredients: aubergines; 2 tbsp olive oil; 80 g feta cheese; 1-2 tomatoes; leek, to taste; 4 tbsp tomato sauce; 2-4 stalks of chives, for garnish

4 persons | 60 minutes

The baked aubergines are a great vegetable dish from the oven. Stuffed aubergines with tomatoes and feta are suitable as a side dish or as a starter. Easy and delicious to prepare and full of flavor.

Rating: Ø 5 ( 1 votes )

Stuffed eggplant with tomatoes and feta in the oven

4 persons | 60 minutes

The baked aubergines are a great vegetable dish from the oven. Stuffed aubergines with tomatoes and feta are suitable as a side dish or as a starter. Easy and delicious to prepare and full of flavor.

Rating: Ø 5 ( 1 votes )

Fruity mulled wine with cinnamon, cranberries and orange juice

To the recipe

Spring, Summer | Europe | Bake | Main dishes, Recipes with Video, Side dishes, Vegetable dishes | Mediterranean Recipes

Ingredients

2 aubergines
2 tbsp olive oil
80 g feta cheese
1-2 tomatoes
leeks, to taste
4 tbsp tomato sauce
2-4 sprigs of chives, for garnish

Instructions

Preheat the oven to 180 °C.
Have the aubergines in half lengthways and cut the insides in a lattice pattern.
Gross with olive oil and bake in the oven for 30 minutes at 180 °C.
Chop the leeks into small pieces.
Have the tomatoes in half and cut as small as you like.
Spread the tomato sauce on the aubergine halves.
Fill the aubergines with the leeks and tomatoes.
Crumble the feta on top.
Bake the aubergines in the oven at 180 °C for a further 15 minutes.
The filled aubergines with Garnish with finely chopped chives and enjoy warm.