Greek vegetarian "papoutsaki"

Greek vegetarian "papoutsaki"

Based on 1 ratings
Sofia Marie

Sofia Marie

Community member

"Enjoy with some bread aside. If you want to make this dish vegan you just have to replace the feta cheese with some vegan feta cheese or any vegan cheese of your choice!"

Difficulty

Easy 👌

Preparation

1 min

Baking

50 min

Resting

5 min

Ingredients

2Servings
1
eggplant
30 g
feta cheese
Salt
pepper
rosemary
6
cherry tomatoes
100 ml
tomato sauce
oregano
1
Green pepper
3
button mushrooms
  • Step 1/4

    • 1 eggplant
    • Salt
    • pepper

    Preheat the oven to 180°C. Cut the eggplant in half and sprinkle both halves with salt and pepper. Put the eggplant in the oven for about 25-30 min.

  • Step 2/4

    • 100 ml tomato sauce
    • oregano
    • 1 Green pepper
    • 3 button mushrooms

    Meanwhile we will make the filling for the eggplants. Sprinkle I little bit of olive oil on a pan on medium-high heat. Cut the pepper and the mushrooms in small pieces and put them in the pan. When they start having a slightly brown caramelized color, lower the heat and spill the tomato sauce in the pan. Add the oregano and some salt and stir for 5-7 min

  • Step 3/4

    • 30 g feta cheese
    • rosemary
    • 6 cherry tomatoes

    When the eggplants are ready take them out of the oven and shower them with the sauce you made. Sprinkle with some feta and rosemary and then add the final touch... the cherry tomatoes. After that put the eggplants back in the oven for another 15-20 min until the feta cheese starts melting a little bit

  • Step 4/4

    Take them out of the oven and let them cool for 5 min before you enjoy

  • Enjoy your meal!

    Greek vegetarian "papoutsaki"

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