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Stuffed eggplants

Mediterranean delight from the garden with fresh eggplant. The filling with crunchy peppers, feta cheese and onions is given a spicy note with red wine vinegar.


75 min.


4 Piece Eggplants
2 Bars Celery
2 Piece Paprika, red
4 Piece Tomatoes
2 Piece Garlic cloves
1 Piece Onion, red
120 g Feta cheese
1 TL Ras El Hanout
250 g Yoghurt
½ Piece Organic lemon
3 Handles Mint

Preheat the oven to 200°C top/bottom heat. Wash the eggplants and cut in half lengthwise. Score the cut surfaces crosswise and drizzle with a total of 6 tablespoons of Roast Olive Mild. Place the eggplants on a baking tray and bake for 25 minutes.


Finely chop the celery, peppers, onions and garlic. Sauté the onion in 2 tablespoons of olive oil. Add the peppers, celery and garlic. Sauté over a medium heat for a further 2-3 minutes. Season with salt, pepper and ras el hanout. Add the red wine vinegar. Quarter and deseed the tomatoes and add to the pan. Simmer for a further 5 minutes.


Remove the eggplants from the oven and scrape out the insides with a spoon. Add the flesh to the stir-fried vegetables and stir in. Fill the eggplants with the vegetables and place in the oven for a further 25 minutes. 10 minutes before the end of the cooking time, crumble the feta cheese over the eggplants.


Mix the yogurt with 2 tablespoons of lemon juice, the zest of half a lemon, salt and pepper. Chop the mint and mix in.


Arrange the eggplants on a plate, sprinkle with chopped mint and serve with the fresh lemon yogurt.

Recipe properties

Prepared with the following Byodo products

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