This gorgeous vegetarian dish is full of flavour and will even please the carnivores. 


  • 4 medium eggplant

  • 1/2 cup Classico olive oil

  • 1 onion, diced

  • 3 cloves garlic, crushed

  • 1 teaspoon chilli flakes (optional)

  • 3 large tomatoes, diced

  • 2 large handfuls parsley, chopped

  • 80g feta, crumbled


  • 1.

    Preheat the oven to 180C and line a baking tray with baking paper. Cut the eggplants in half and make a few slashes through the flesh of each half.

  • 2.

    Heat 1/3 cup of the oil in a large frypan and fry the eggplant on both sides until golden and place on the prepared baking tray.

  • 3.

    Heat the remaining oil in the frypan and fry the onion until golden, add garlic and chilli flakes and cook for one minute before adding the tomatoes. Cook for 3-4 minutes then add parsley and season.

  • 4.

    Spoon the tomato mix into the eggplant halves and bake for 45 minutes or until soft. Sprinkle with feta and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 468kj
  • Fat Total 32g
  • Saturated Fat 7g
  • Protein 10g
  • Carbohydrate 41g
  • Sugar 24g
  • Sodium 207mg

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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This recipe is best created with Bertolli Classico

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