Greek Stuffed Eggplants

Ingredients

• 4 medium eggplants
• 10 tbsp olive oil
• 4 tomatoes
• 2 onions
• 2 Garlic cloves
• 1 bunch flat‑leaf parsley
• oregano
• Salt
• freshly ground pepper
• 8 small eggs (size S)

Instructions

1. 1.

   Wash the eggplants, trim the stems and cut them in half lengthwise. Score the flesh into 1 cm squares.

2. 2.

   Heat 4 tbsp olive oil in a non‑stick pan. Fry the eggplant halves for about 10 minutes, turning occasionally. Repeat with the remaining halves in another 4 tbsp of oil.

3. 3.

   Wash tomatoes; peel onions and garlic. Dice everything. Rinse herbs (reserve some oregano for garnish), dry, strip leaves from stems, then chop. Scoop a portion of eggplant flesh into a bowl. Heat the remaining olive oil. Sauté tomatoes, eggplant flesh, onions, garlic, and herbs for 5 minutes. Season with salt and pepper.

4. 4.

   Arrange the fried eggplant halves in a greased baking dish, leaving space for an egg in each. Crack one egg at a time into a small cup, then gently slide it into the center of each half. Bake in a preheated oven at 200 °C (or 170 °C fan) for 15–20 minutes. Serve the Greek stuffed eggplants topped with oregano.

5. 5.