Greek Stuffed Eggplant


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A wonderful recipe with a lot of fresh herbs and feta cheese soaked in chicken broth.

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  • 2 medium eggplants
  • 4 scallions (including green tops), chopped
  • 6 cloves garlic, peeled and minced
  • 1 C. chopped celery, including some leaves
  • 2 medium tomatoes, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/2 tsp. crumbled bay leaves
  • 1/2 tsp. dried oregano
  • 1 tsp. dried mint
  • 3 Tbs.s diced fresh parsley
  • 1/4 C. olive oil, divided
  • 1 C. chicken broth
  • Freshly ground black pepper
  • Kalamata olives (optional)
  • Feta cheese (optional)

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Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well. Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325 degree oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

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