Baked eggplant in Greek

Baked eggplant in Greek

Baked eggplant in Greek

Ingredients:

eggplant – 3 PCs.
onion – 1 PC.
tomatoes – 6 pieces
garlic – 1 clove
Fig – 80 g
tomato juice – 2-3 tbsp
green onions – 1 bunch
oregano – 3-4 sprigs
grated cheese – 150 g
salt and pepper – to taste
olive oil – to taste

Preparation:

1. Finely chop the onion, garlic, green onions. Tomatoes cut into slices. Boil rice until half done.
2. Each eggplant cut in half, removing the halves of the pulp, chop it and within 5 minutes to fry in olive oil with onions and garlic. Add rice, tomato juice, oregano leaves and green onions, stuffing mix, salt and pepper to taste.
3. The resulting mixture to stuff the eggplant, from above to lay out the sliced tomatoes, sprinkle with grated cheese, drizzle with olive oil. Put into a preheated 180 degree oven for 30 minutes.

Bon appetit!

Baked eggplant in Greek

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