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Ingredients

Adjust Servings:
Eggplants – 6 lb (2 ½ kg)
Carrots – 2 ¼ lb (1 kg)
Garlic – ½ lb (240 g)
Yellow Onions – 1 lb (500 g)
Tomatoes – ¾ lb (350 g)
Parsley – 1 bunch
Vegetable Oil – ½ cup (100 ml)
Salt – 2 tbsp
Sugar – 2 tbsp
Vinegar – 1 tsp
Water – 8 cups (2 l)

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Greek Stuffed Eggplant Recipe

Greek Stuffed Eggplant Recipe

Features:
  • Gluten-Free
  • Low-Calorie
  • Vegan
Cuisine:
  • 40 min
  • Serves 25
  • Medium

Ingredients

Recipe

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Eggplant is an amazing vegetable that contains fiber, pectin, proteins, potassium, calcium, and iron. It also has vitamins C, B1, B2, B5, and PP. If you’re a fan of eggplants, like us, you should definitely try this Greek stuffed eggplant recipe.

Juicy eggplant stuffed with carrots and tomatoes won’t leave you indifferent! For this simple vegan recipe you won’t even need an oven.

Steps

1
Done

Wash the eggplant and cut the stem. Make an incision in the middle and cook from 5 to 10 minutes, depending on the size of the vegetable. It is better to take small eggplants.

2
Done

Cool in cold water, lay in rows on a board or baking sheet and place something heavy on it. This way the excess juice will come out of the eggplant.

3
Done

Meanwhile, prepare the filling. Grate carrots on a coarse grater and stew in a preheated deep frying pan with vegetable oil over high heat for 5 minutes. Then add diced onions and tomatoes, stew for another 5 minutes. Add the minced garlic and parsley and cook the filling in the pan for another minute. Cool the filling, do not salt it.

4
Done

Stuff the eggplants with the filling, laying them tightly in a pan.

5
Done

Prepare the brine: boil the water, add sugar, salt and vinegar. When the sugar and salt are dissolved, pour the brine on the eggplants so that it doesn't cover about 1 inch of the vegetable, cover the eggplants with a plate.

6
Done

Put a small weight on top of the plate (about 4 lb), you can use a bottle of water.

7
Done

After 3-7 days, put it in jars and close with nylon covers.

Be sure to freeze some of the stuffed eggplants for the winter, so that in cold season you can enjoy your favorite vegetable with such a delicious filling!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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