VEGAN: Super Jam-Packed Stuffed Eggplant

A fun way to make eggplants seem more appetizing and a full-packed fish.

How crazy are you about eggplants? My eldest son love it when I make eggplant chips (I will share the recipe for this in another post). But I make sure to have a variety of eggplant recipes that he will learn to appreciate.

Now this eggplant recipe is one that is included in his favorites list of eggplant dishes. Well, I personally love it as much as he does and I am sure you will too if you get to try this.

The colorful outcome of the eggplant stuffing makes it more appetizing. And the aroma is just heavenly. Not only is rich in  flavors, it is actually super healthy as any vegan dish you can image.

Check out the recipe below.


Super Jam-Packed Stuffed Eggplant

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one eggplant

2 medium tomatoes

2 cloves of garlic

2 shallots

2 tbsp. of olive oil

1/4 cup of dry white wine

sea salt and freshly ground black pepper, to taste

2 tbsp. of feta cheese

2 tbsp. of coarsly chopped parsley


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Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.

Scald tomatoes and remove the skin, dice them.

Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.

Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.

Before serving, top with fresh parsley.


A very huge thank you to for this delicious recipe.