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    • 10 eggplants small to medium
    • 1 cup excellent virgin olive oil ALTIS / SOLON / ELANTHI
    • 2 onions in thin slices
    • 3 cups grated tomatoes
    • 4 cloves garlic
    • 1/2 bunch parsley
    • 1/2 bunch spearmint
    • 2 tablespoons white balsamic cream with orange and lemon KALAMATA PAPADIMITRIOU
    • salt
    • freshly cut pepper
    • feta cheese «ΔΙΒΑΝΗ»


    Wash the eggplants. Remove their stalk. Peel lengthwise the eggplants. Carve the six sides lengthwise and create cases for the stuffing. 
    Salt them with coarse salt and let them for 30'. Wash them and drain them well. Place in a bowl the onions, the garlic, the tomatoes, the spices, the white balsamic cream KALAMATA PAPADIMITRIOU, salt pepper and the olive oil. Fill the eggplants with the stuffing. 
    Arrange them in a pot sideways. Drizzle with the rest of the stuffing. Cover them and simmer them for approximately 40' until they have almost nothing but their olive oil. 
    Serve with feta cheese «ΔΙΒΑΝΗ» and fresh bread.