Baked, stuffed vegetables such as peppers, courgettes and aubergines are always a great idea for a quick and simple dish. That’s why today’s light and full of flavour eggplant stuffed with feta.

Aubergines are a good source of fibre and help digest fatty meats. 90% consists of water and only 2% of sugars. Aubergines provide the body with potassium, calcium and magnesium. It is also a good source of fibre.


  • 1 eggplant
  • feta cheese
  • parsley
  • fresh chilli peppers
  • Parma ham
  • parmesan
  • half a teaspoon of salt


Wash the eggplant thoroughly and cut it in half. Salt a little and bake in the oven for 25 minutes at 180 degrees. While baking aubergines, make the stuffing. Mix chopped parsley and chopped chilli pepper in a bowl. After the aubergines are baked and cooled, remove the pulp with a spoon and put the stuffing in its place.

Bake everything together in 180 degrees again for about 10 minutes. At the end of baking, place 2 slices of Parma ham and Parmesan cheese on top.

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Recipe Name
Aubergines stuffed with feta cheese
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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