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Adjust Servings:
600 g Eggplants
4 tbs Olive oil
50 g Green peppers
300 g Tomatoes
100 g Onions
200 g Potatoes
100 g Mushrooms
1 clove Garlic
2 g Chilli peppers
Red pepper
Black pepper
Basil Fresh, for decoration

Stuffed eggplants with veggies

Main dish

  • Vegetarian

Sophisticated and delicious

  • 120 min
  • Serves 2
  • Medium



A bouquet of flavors and colors in this super tasty meal of eggplants. Vegetarian and rich, just embrace everything in an eggplant’s hug. And thus, deliciousness has stepped into the kitchen. Soo Tasty with Soo Foodies!

  • In addition, you can spice it up a little more with extra chilli
  • Put chopped meat in the filling if vegetarian is too light for you
  • You may grate some cheese over to have it melting
  • For example, serve with tomato salca on the side or fresh green salad



Cut the eggplants in the middle and excavate their inner meat. Flavor with salt and leave aside to release their natural juices. Slice the inner eggplant meat. Wash and cube all of the other veggies.


In deep saucepan pour the olive oil and start adding one by one the eggplant meat, the green pepper, the tomatoes, the onions, the potatoes, the mushrooms, the chilli pepper and the garlic clove. Stir all well to mingle flavors.

Stew for 20 minutes, then withdraw and spice the mixture up with some salt, red and black pepper. The veggie mix should be half-ready at this point as it will continue cooking in the oven.


Wash the excavated eggplants to get rid of their bitterness and fill them in with the stewed veggies. Put in preheat oven at 180 C for 45-60 minutes. Garnish with some fresh basil.

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