Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Greek-Style Stuffed Aubergines Recipe
    Lost? Site Map

    Greek-Style Stuffed Aubergines

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    hectorthebat's Note:

    Greek-style stuffed aubergines

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash the aubergines, cut them in half lengthways. Loosen the flesh from the sides of the skin and cut across the flesh several times. Sprinkle with salt and place cut side down in a colander on a plate. Leave to drain for 20-30 minutes to get rid of the bitter juices.
    2. 2
      Heat the oven to 400F/200C/Gas Mark 6-7. Rinse and dry the aubergines, arrange them cut side up in a greased ovenproof dish, dot with half the butter, cover with a lid or cooking foil, and bake for 15-20 minutes until soft.
    3. 3
      Meanwhile, peel and finely chop the onion and garlic, and wash and chop the tomato. Mince or finely chop the lamb. Heat the remaining butter with the olive oil in a pan over a moderate heat and fry the onion and garlic for 3-4 minutes until soft. Add the chopped tomato and cook for a further 2-3 minutes. Stir in the minced lamb, season to taste with the lemon juice, salt, pepper, and herbs, and heat gently until the mixture is hot.
    4. 4
      Take the aubergines from the oven and allow to cool slightly. Then carefully scoop the cooked aubergine from the centres, leaving enough flesh to make a firm case. Dice the aubergine and stir it into the hot meat mixture. Adjust the seasoning. Pile the hot stuffing into the aubergine cases, sprinkle with the grated Parmesan cheese, and reheat in the hot oven for 5-10 minutes until golden and bubbling.

    Ratings & Reviews:


    Nutritional Facts for Greek-Style Stuffed Aubergines

    Serving Size: 1 (751 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 590.8
    Calories from Fat 370
    Total Fat 41.1 g
    Saturated Fat 20.6 g
    Cholesterol 126.3 mg
    Sodium 294.5 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 18.1 g
    Sugars 16.5 g
    Protein 24.4 g

    The following items or measurements are not included:

    mixed herbs

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes