Baked eggplants, stuffed with mushrooms and plums

Try cooking your favorite vegetable in a different version. Give your dish another dimension, always adding products from Greek producers participating in the Initiative!


6 eggplants (medium size)
3 mushrooms of your choice
grated feta cheese
6 tbsp. tomato-plum sauce
3 tbsp. chopped parsley
Salt mix Color my salt red
Adam Herbs organic oregano
A shot of ouzo
Extra Virgin olive oil

Cooking instructions:

Wash the eggplants and cut them in half. Empty their content and put it in a frying pan, along with the mushrooms and some extra virgin olive oil. Once the mixture is golden brown, add a shot of ouzo and the tomato-plum sauce. Add a pinch of “Color my Salt red” to enhance the flavor with the herbs and spices it contains and add the mixture to the empty eggplants. Grate some feta cheese on top and sprinkle with oregano. Cover the pan with foil and bake in a preheated oven for 35-40 minutes. Before serving, sprinkle with chopped parsley!

Wise Greece products we used: