Discover the irresistible taste of Greece with this Clay-Baked Whole Eggplants recipe, stuffed with creamy feta and juicy tomatoes—straight from the heart of the Mediterranean diet and Athens kitchens! Whether you’re craving healthy vegetarian comfort food or a show-stopping dish for your family table, this video brings you every flavorful step.
What You’ll Need for This Recipe:
4 medium eggplants
½ cup extra-virgin Greek olive oil
1 large red onion
3 garlic cloves
3 medium, firm ripe tomatoes
1 scant teaspoon dried Greek oregano
Pinch sugar
Salt and freshly ground black pepper
1½ cups crumbled Greek feta
Heaping ¼ cup grated graviera or other mild, nutty yellow sheep’s milk cheese (or Gruyère)
4 teaspoons chopped fresh flat-leaf parsley
These classic Mediterranean ingredients capture the sun, soil, and spirit of Greek cuisine, just like you’ll find in Athens!
If you enjoyed this eggplant recipe, make sure to check out more Greek classics on my site—like Greek-Style Eggplants Baked with Cheese, Panfried Eggplant with Crumbled Feta, and Eggplants Stuffed with Onions, Raisins, and Grape Molasses. For even more Athens-inspired food, order my new cookbook: Athens: Food, Stories, Love and bring the flavors of Greece to your kitchen.
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Get even more classic Greek eggplant recipes at dianekochilas.com! If you love this dish, don’t miss Greek-Style Eggplants Baked with Cheese, Panfried Eggplant with Crumbled Feta, and Eggplants Stuffed with Onions, Raisins & Grape Molasses. Find all these and more in my new Athens cookbook: Order “Athens: Food, Stories, Love” and bring authentic Greek flavors home.
Subscribe for more Mediterranean diet inspiration, vegetarian recipes, and kitchen tips from Athens!
This gooey, delicious stuffed eggplant dish baked with feta and Tomatoes is a tivera classic. And of course, it’s from my book Athens Food Stories Love. You can find it at the link in my bio. And here’s how to make the recipe. Slit the eggplants down the middle lengthwise, keeping the stems intact. Bake them in an oiled ceramic or earthnware baking dish in a hot oven until tender for about 20 minutes. While that’s happening, sauté the onions until translucent. Stir in the garlic and add the tomatoes. Season with oregano, a pinch of sugar, salt, and pepper. Cook until thick and almost jammy. Remove the eggplants from the oven. Gently pry them open. Mash the flesh inside the skin, keeping the skin intact like an eggplant bode. Spoon the tomato mixture inside each eggplant. Spoon the feta on top. Sprinkle with some graviera cheese. Bake for another 10 to 15 minutes until bubbly and melty. Serve hot. and enjoy.
Dining and Cooking