Greek Stuffed Eggplant | Easy Vegetarian & Vegan Recipe | Χορτοφαγικά παπουτσάκια

Preheat the oven to 375 degrees F.

Wash and cut shallow lines into the eggplant flesh.

Place the eggplants on a large tray covered with parchment paper. Sprinkle them with fresh thyme, salt, and pepper, and lightly oil them with Greek extra virgin olive oil. Place the eggplants flesh side down and roast in the oven for 35 to 40 minutes or until the flesh is tender and deeply browned.

While the eggplants are roasting, heat 3 tablespoons of extra virgin olive oil in a large heavy skillet. Add chopped onions and brown sugar, and brown the onions over medium-high heat until softened and slightly caramelized. Add garlic and stir, then add white wine. When the alcohol is dissolved, add tomato sauce or paste, diced tomatoes, and water. Stir and add fresh herbs (thyme and basil), salt, and pepper. Let it cook for 20 minutes or until the stuffing is not watery.

When the eggplants are ready, remove them from the oven and turn them flesh side up. Gently push the eggplant flesh down to make room for the stuffing. Spoon the stuffing mixture into the eggplant cavities. Top with shredded mozzarella and crumbled feta cheese, and finish with oregano. Bake in the oven for 15 to 20 more minutes or until nicely golden.

Equipment Needed

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Allergens