Recipe Stuffed Eggplant Nicholas Charles - Updated December 17th, 2023 1 min read time RECIPE: STUFFED EGGPLANT Ingredients one eggplant2 medium tomatoes2 cloves of garlic2 shallots2 tbsp. of olive oil1/4 cup of dry white winesea salt and freshly ground black pepper, to taste2 tbsp. of feta cheese2 tbsp. of coarsly chopped parsley Method Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.Scald tomatoes and remove the skin, dice them.Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.Before serving, top with fresh parsley. Written By Nicholas Charles Nicholas Charles is an experienced writer and researcher who focuses on inspiring others to lead a healthier lifestyle. He runs the Sprint Kitchen Youtube Channel which creates in-depth hands-on reviews of kitchen products and services.