Traditional recipe from Macedonia with eggplant


  • 2-3 eggplants

  • 2-3 tablespoons olive oil

  • 250 gr minced meat

  • 1 onion finelly chopped

  • 2-3 cloves of garlic cut in thin leaves

  • 1-2 peppers cut in circles or half circles

  • a handfull of okra

  • 1-2 tomatoes (or 1 cup tomato sauce)

  • salt pepper

  • 1 teaspoon paprika

  • a bunch of parsley leaves

  • grated cheese


  • 1.

    Cut the eggplant horizontally or vertically in 4-7 mm thick. Brush both sides with olive oil, arrange on a baking sheet over baking paper or allumium foil, not overlapping and bake at 200°C for 10-15 minutes, until they soften.

  • 2.

    You can use them right away for the moussaka (or this salad) or you can freeze the baked eggplant once it's cooled.

  • 3.

    While the eggplant is baking, make the minced meat filling. Heat oil in a pan and add the onion. When it starts to soften, add the minced meat and stir while it browns. Add the peppers, okra, 1/2 teaspoon salt (or according to taste), black pepper and paprika.

  • 4.

    Put the tomatoes in boiling water for 1 minute, then peel them, chop and add to the meat. Cook until the water evaporates, or add a little water if they are dry. Add the garlic and parsley when you are satisfied with the consistency of the filling.

  • 5.

    In an oiled baking pan arrange eggplant in a single layer. Spread half of the meat filling. Repeat with one more layer of eggplant and then spread the rest of the filling and finish with eggplant. Spinkle with grated cheese and bake at 200°C for 15-20 minutes or until the cheese is melted and golden.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 281kj
  • Fat Total 12g
  • Saturated Fat 2g
  • Protein 18g
  • Carbohydrate 29g
  • Sugar 16g
  • Sodium 1290mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve it warm with a nice cabbage salad.

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