Today I offer you a vegetarian dish or an enhanced side, stuffed eggplants with olives and feta. It's a dish with Mediterranean flavors, light and fragrant. If you love eggplants, I highly recommend it.
Cut the eggplants in half lengthwise, removing the stem beforehand. Scoop out the flesh with a knife. Cut it into small cubes.
Peel the onions and chop them.
Heat a pan with olive oil. Add the onions and turmeric and sauté for 2 minutes.
Add the diced eggplant and tomatoes and cook for 15 minutes covered. Stir occasionally.
After this time, add salt, pepper, and mix well. Set aside.
Add the olives cut in half or in thirds. Mix to incorporate them.
Preheat the oven to 180°C, static heat.
Place the eggplant shells on a baking sheet. Fill with the prepared filling. Sprinkle with crumbled feta.
Bake and cook for 30 minutes.
To finish, serve with green salad or as an accompaniment to meat.
0 servings
3
TH 
EN