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  • 4 slim, elongated eggplants, about 700 gr.
  • 150 ml olive oil
  • salt and pepper
  • 450 gr. onions, thinly sliced
  • 3-4 cloves garlic, peeled and sliced
  • 450 gr. tomatoes, peeled and sliced
  • 1 teaspoon oregano
  • 1 teaspoon sugar


  • Cut the stalks off the eggplants and rinse them. Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through.
  • They should open like a wallet, so you can put the stuffing in the opening.
  • Shallow-fry them gently all around in 4 tablespoons olive oil.
  • If not enough you can add some more oil in the frying pan.
  • Take out and arrange side by side in a small oven dish and season them.
  • Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden.
  • Add fresh tomatoes and half a cupful of water.
  • Season. Add the oregano and sugar and cook gently, covered, for 15 minutes.
  • With a spoon, fill the eggplants with this stuffing, opening them slightly.They should be quite soft by now.
  • Virtually pile the stuffing in them, filling them generously.
  • Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish.
  • Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking

Categories: Greek  Main Dish  Vegetable  Vegetarian 
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