Eggplant stuffed with spinach and feta cheese

Greek cuisine is full of natural flavors and is considered one of the tastiest cuisines in the world. What is Greek cuisine associated with? With olive oil, olives, fresh vegetables and herbs.

Once again I tested the eggplant in a slightly different version and in a slightly different company. Check it out too, because I love this taste!


4 servings

  • 2 eggplants
  • 100 ml of oil
  • 100g of spinach (fresh or frozen)
  • 100g of onion
  • 100g of dried tomatoes
  • 200g of feta cheese
  • 50g of dill
  • salt and pepper


  • 50ml of olive oil
  • 2 tomatoes
  • 1 small red pepper
  • 30g of black olives
  • 10g capers
  • 1 teaspoon of dried coriander (or 20g fresh)

Slice the eggplants lengthwise into thin slices (approximately 14-16 slices). Preheat the grill pan and brown on both sides, first brushing them with oil. Put it back on a plate.

Put a tablespoon of oil in the frying pan, add spinach, finely chopped onion and sun-dried tomatoes. Fry for about 5 minutes.

Put the fried ingredients in a bowl, add feta cheese and dill. Season with pepper and salt. Mix thoroughly.

For each slice of eggplant, place a portion of the stuffing (about 1.5 teaspoons) and roll into a roll. Put them side by side in a baking dish. Put in an oven preheated to 175 degrees Celsius and bake for about 12-15 minutes.

Meanwhile, prepare the sauce. Dice the tomato, pepper, and ring olives. Preheat the pan with olive oil, add the prepared vegetables. Fry for 2 minutes. Chop the capers a little and add to the vegetables. Fry it all together for 5 minutes. Finally, add the dried coriander.

Take the rolls out of the oven. Place a portion of the tomato sauce on the plate and the ready-made rolls on top of it.

Enjoy the taste of Greek cuisine! Enjoy your meal!

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