Stuffed Eggplant


Greek baked stuffed eggplants (Papoutsakia) | Akis Petretzikis

Video taken from the channel: Akis Petretzikis


Stuffed Eggplant with Baked Meat

Video taken from the channel: Kaon Ta


STUFFED EGGPLANT ����| @avantgardevegan by Gaz Oakley

Video taken from the channel: avantgardevegan


Baked Eggplant with chicken vegetable stuffing

Video taken from the channel: Recipe30


Turkish Stuffed Eggplant KARNIYARIK Best Eggplant Dish EVER!

Video taken from the channel: Turkish Food Travel


Turkish Stuffed Eggplant (Karniyarik) Food Wishes

Video taken from the channel: Food Wishes


Greek stuffed eggplants Papoutsakia | Akis Petretzikis

Video taken from the channel: Akis Petretzikis

Steps 1 Heat oven to 350°F. 2 Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when 3 Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add 4 In a bowl, mix together.

DIRECTIONS Preheat oven to 350°F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when Meanwhile, in a medium saute. Directions Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender.

Add the mushrooms, Divide mixture evenly between the eggplant. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add. In a large skillet over medium heat, heat oil.

Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Coo. Heat olive oil in a large skillet over medium high heat.

Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir. Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Meanwhile, in a medium saute pan.

Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It’s everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. Add onion mixture and chopped tomato to eggplant pulp.

Add eggs, basil, shredded mozzarella, and 1/2 cup of the breadcrumbs; toss to coat. Coat a 13x 9-inch baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in bottom of dish. Place eggplant shells in dish.

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel.

Carefully remove pulp, reserving peels.

List of related literature:

Preheat the oven to 500°F. Trim the ends from the eggplant, cut them in half lengthwise, and scoop out the seeds.

“The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia” by Darra Goldstein
from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
by Darra Goldstein
University of California Press, 1999

In a separate bowl, mix the cheeses, bread crumbs, eggs, garlic, and 4 Tbsp. sunflower oil; then add the eggplant, stirring and mashing as you go along to make a lumpy paste.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

To Prepare the Eggplant: Preheat the oven to 450°F 2jo°C. Cut the eggplant lengthwise into four sections around the core and discard the seedy core.

“My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes” by Melanie Dunea
from My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes
by Melanie Dunea
Bloomsbury, 2007

Preheat the oven to 475°F. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Add the flour mixture and drained tomae toes to the eggplant mixture; mix well.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Dredge an eggplant slice in flour, dip it in the egg mixture, then dredge in the breadcrumbs, pressing them so they adhere to both sides.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Lightly dredge both sides of the eggplant slices in the almond flour mixture.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

When it is hot, add enough eggplant slices to fill the pan, sprinkle lightly with salt and pepper, and cook over medium heat for 3 minutes on each side.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Place the chopped tomato on top of the stuffed eggplant.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Add the remaining eggplant in a layer, top with the remaining tomato sauce, and sprinkle on the remaining Parmesan.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • Your editing and music is awesome!! I feel so fancy cooking your recipe:) thank you for sharing this I’m also crazy about stuffed veggies ❤️❤️��

  • gwapa kln nindot kaayo mag watch sa imo video oi kay makagutom omg kalami…nagkatawa ko sa ilang talong dha kay lingin…love you gwapa amping pirmi

  • Akis, while you were making this dish my mouth was watering, because this is ny favorite veggie. Need to make this recipe right away or else I will go through eggplant withdrawal.

  • oo, you’re back in Wales??…………….. well, you do have nice weather there:) if it’s Wales;

    just a question: so is your accent not one of the…’London accents’?

  • Love the sign language! But…, I think the SL window should be better placed in the upper left corner as a lot op action and titles are obscured now.

  • Hi Akis… this weekend we’re having… garden squash and tomatoes sautéed in olive oil…. with white beans and fresh basil. Oregano, and parsley from my herb garden

  • Lovely recipe.

    I like your choice of music as well. I can feel a gentle breeze at the end of a summer’s day. The cocktail hour is upon us… Friends clinking glasses and then enjoying a nice dinner together:D


  • Chef I will try this but with Kamals tips it looks amazing and thanks for the different national recipes. I try them then tweek them if not spiced enough then teach them to my Mexican friends for something different. We love them and keep them coming.

  • You can make a sauce with tomato paste and carrots and some of the broth this goes very well with stuffed peppers and stuffed cabbage

  • Chef Joel…. this looks delish! More eggplant recipes please, I’m looking to incorporate more dishes that use veggies as the primary ingredient… Anna 😉

  • Just made this! Amazing! Really easy and fast, not many or complicated ingredients! Still it taste exquisite!
    My eggplants where a bit bigger so next time I will keep them in the oven a bit longer. Family loved this, even my 12 year old who still hates my new Vegan cooking found it delicious!

  • Salam sister, I’m from Iraq and we have the same recipe, sometimes we stuff those long eggplants with meat (like yours) and sometimes we stuff the eggplants (small and round here) with rice and meat with a lot of sauce to be cooked nicely and perfectly����������

  • i doubt the eggplant is properly baked in 30 minutes, it was not v thin. i once made smth like that and I had to bake it much longer for it to be properly baked and so cheese burnt.

  • Hello Akis, thanks for sharing your Greek cooking tips I have a question plz,, what the closest Greek cheese that similar to parmigiana reggiano, but Greek one, I only tried Greek feta and Greek goat, I wanna have idea,thank youuu

  • Hello, I like what you cook, the only thing is missing from your video is the quantities of ingredients you use. I would be great if you can mention the quantity when you address adding the ingredients. Thank you ��

  • PLEASE don’t add Turkey’s fu king ugly recipes no one made that bull shit in home very bad taste also… Only look good and ugly taste

  • The ground meat, was cooked way to long in the pan. Can’t believe after that, you stuffed the eggplants and put the tray in the oven for such time. I will have shorten the time. And the cheese should be added at the end, just sprinkled on top

  • Hi chef! I am a new vegan and came across this recipe and…..yup I think I can make this vegan! Thank you so much, I love your videos:)

  • Great cook, delicious recipes, sense of humor, and handsome smiley face blend all together = AWESOME! I always enjoy your cooking show! Thank you so much!:)

  • Traditionally the eggplant of the karnıyarık would fried in vegetable oil befofe it meets the inner meet sauce, which also traditionally has parsley, as you saied, in it and no cheese. Theese look delicious btw

  • Hey Chef John. We make this with a tomato seasoning (tomatoes, onions and ginger, spices) which is totally vegan, named masala baingan! Also, do check eggplants seasoned in curd (dahi baingan) from India.
    love, an Indian ��

  • This is one of my favorite dishes. The version I had was eaten with rice and yogurt and contained more tomato sauce and fried pine nuts. There is another version (vegetarian) with cheese. So yummy! It’s funny that I never make it. But now watching the recipe with Chef John, I feel like making it

  • Thanks for the recipe. Will try it today.
    Ps. A suggestion? Change the tshirt next time, this is an intl audience and now it can be perceived as divisive (“Real men”?)

  • This is Greek not Turkish. Turks not only stole of all of our lands but our cuisine too. They have nothing to be proud of. A suggestion, add some feta cheese on top and it will be heaven.

  • Traditionally baby eggplants (small long and skinny) are used. This cuts the cooking time in half and are more flavorful.
    This dish is called “sheikh el mehshi” in Lebanon.

  • Oh..mouthwatering! I never know how much Greek Foods are amazing and perfect!!
    Although i just look over several recipe but it is really mindblowing!!! Greek Foods are really PERFECT

  • This is some interesting, yummy and awesome stuff. I am subbing ya. Hope you support our small channel too. Thank you and keep it up! Ciao!

  • Made these yesterday and they were delicious, thank you Chef John! I “decorated” them with chunks of mozzarella instead of peppers.

  • I have just made this as its my absolute favourite dish when we go to Oludeniz and also to Istanbul. Thank you for such a lovely and easy recipe. I love your channel. Thank you. I wish I could show you the picture I took of the finished meal. Xx

  • This dish was the one i liked the most when i traveled to Turkey. I have made this recipe today! It is really good, i have used regular green pepper, since where i live we don’t have the turkish sweet green peppers. Also changed de red pepper paste for a little bit more tomato paste. Really good!! Thank you a lot for sharing you recipe!! Next time i will make your red pepper paste recipe and try the recipe with it!

  • Omg this aubergine dish looks amazing Gaz, I picked up a yellow sticker aubergine yesterday but didn’t have a clue how I wanted to cook it but you have just inspired me, thank you! ��

  • F yes Chef John. I a, growing 3verieties of eggplant this year because I love them. You added one more weapon to my arsenal. I can now do venison stuffed with a southwest thing going on, I just made adobo 2 days ago ( try it on an English muffin with eggs, but cook it a little first, raw garlic ca be harsh.); I can do Italian style, actually eggplant lasagna started this love affair. I can eat a whole pan, and it happens every time I make it. I will eat 2 eggplant, a pound of sausage, a pound of cheese, and a can of tomatoes in one sitting and smile the entire time. It’s better than regular lasagna. Heck, I had regular pan fried eggplant and eggs for breakfast yesterday.

  • Chef i ve been cooking this for a while…. i ussually scrape with a spoon a bit of eggplant before stuffing,use it to saute it in olive oil with garlic and a bit of tahini…then mix it with the meat….prior to baking also squeeze in some feta cheese… parsley is a good addition prior to serving…. just a tip of my own version

  • When you said ‘I decided to brush these with a little bit of olive oil to kind of shine up the outside I was waiting for you to say it again…you know, like this……*shine the outside, shine the outside*…lol

  • The recipe was very good…but plz upload some vegetarian dishes of Turkey…I’m an indian and big fan of Turkey… I wanna come to your country..but think there is not too much food options for vegetarians…if you have any recipe for vegetarians plz upload!.love from India❣️

  • For the sauce to cook in is not stock it is water tomato pure garlic cumin salt added a bit higher then you have put as the aubergines need to cook prolly nothing worst then uncooked aubergine

  • Im trying to stay away from fried foods. Could I just stuff the vegetables and �� in the eggplant raw, Then place in the oven for 30 minutes on the recommended temperature?

  • 6:30 “Racing Stripes”: “Yarış Armaları” (literally translates to, Racing Crest/Coat of Armor) Ya + Rish (Like Rush but like the re in redundant) Arma is pronounced like Armour with but with British Schwa + La + ri <= same re in redundant.. =]

  • This looks great…. The only thing I don’t understand is why coat the aluminum foil with oil, when the egg plant surface making contact with it is very small, seems to me it makes more sense to coat the eggplant outter skin and not have so much extra oil burnig off in the oven! Am I missing something?��

  • I agree, no cheese in these Turkish recipes. Turkish tomato paste is essential. This looks like a good variation. Good job Chef John!

  • This looks wonderful! Eggplant is one of my favorite foods. I would love to know more about that round grater you used, and if I can get one in the US.

  • This is really delicious…I made it two times now…it’s smells like you are on holiday in Greece!!! Thank you AKIS ������ Your Moussaka is also the best I have ever tasted ����‍�� Grts from Belgiuim ������

  • My grandmother made the Syrian version and the yogurt sauce and rice or bhurgul wheat are optional but a great addition as is a Israeli style salad. You can also stuff zucchini in a similar way but the eggplant has greater flavor in my opinion. This dish also pairs very well with a cold-yogurt soup.

  • I made this Melitzanes Papoutsakia for some of my Greek friends on Sifnos one Summer. There was less pressure because i had practiced this classic aubergine dish at home after seeing this youtube film, thanks for posting Akis! Buying all the ingredients was fun, as i didn’t know the Greek for ‘parsley’ or anything else in this dish for that matter and had to bring a bilingual friend to help me. Essentially, making this dish is very similar to making the classic Greek Moussaka, but I love the Greek name and the idea each dinner guest gets two “little shoes” on their plate.

  • Great recipe however may I suggest,please adjust your speech to eliminate the up and down,sing song nature of speech pattern.

  • I had a fling with this Turkish exchange student back in uni and she used to make these. I knew the thumbnail looked familiar lmao

  • ayun pala! bakit ba ang slow ko palagi? ito na pala yung batutang may keso sa ibabaw! haha! grabe yung preparation mo halos meticulous ka sa mga ingredients mo at style of cooking. an sarap sarap mo magluto! So kailan kaya tayo makakapag collab sa kusina niyan?

  • Thank you for sharing your recepie! Just made it and entire family loved it!
    Ironically, thanks to Coronavirus, staying at home trying new recipes… Went grocery shopping yesterday and the only veggies I could get were eggplants, zucchini, celery and tomatos….Just a perfect combo for this dish…:-)

  • I know I would love this. Not sure how I would find those really great small eggplants in that quantity in my grocery store. Will look for them, tho. Her voice is so lovely to listen to while she is cooking.

  • Grrrrrr that sexy chef…. Fiahno simera ta paputsiakia ☺️ vegetarian version with onions and feta cheese…. I like the bechamel soase idea. Thank you chef ��❣️

  • That looks beautiful! And may I say I love the style of your videos done with such a creative and artistic flair! Everything speaks for itself!

    Chapeau à vous, Chef!������

  • I love eggplant but not red meat so much, however this is one of my favourite Turkish dishes and now I know the name and know-how to cook it:) thank you again!

  • Love your recipes so much. You should have a cookbook! �� thank you for teaching me more about my husband’s native foods. Your recipes are some of the best we’ve found.

  • Hey Joel, I am making your roasted eggplant spears right now, they look & smell magnificent, I have a few more eggplants, so now I will try stuffed your way. Thanks bro for sharing, nice videos/presentation! Take care!

  • So funny that I am watching your video for some time now and I keep finding some new recipes that I never saw. I love to do stuffed aubergine so it is so nice to find some new varieties of cooking it.

  • Thank you so much for all your fantastic recipes! The best food channel on youtube. You are my new (and now my only) “cookbook”. Absolutely delicious food!!!! Please keep up the good work, you’ve made cooking fun and you are an inspiration to your followers!

  • Yassoo Akis. Made this dish for Sunday lunch and it was a hit. I always loved to cook and now have more time to learn and experiment. Love your show and follow you religiously. Haristopoli!!

  • Bonjour Joel, made this for diner and it was delicious, goes really well with a salad on the side. Definitely a keeper! FYI, on your website, the breadcrumbs are in the list of the ingredients but you forgot to add them on the printed recipe itself (step 6). ��

  • What a great recipe. Here in Greece we stuff our eggplant with caramelized onions and bechamel on the top. Yours looks more healthy. Thanks for sharing.

  • Hello, recipe30.

    If I didnt have any chicken mince, but only had chicken thighs that were cut up very small, could I follow the recipe in the exact same way?

    Thank you.

  • JOEL, quick tip from professional chefs in the states, 1 is sicilian, 3 are italian, you may already know, but if you can find eggplant from sicily, it is a little smaller than the italian variety, but has far less seeds which is where any bitterness may came from. The state of California is also starting to ship eggplant internationally, but has the seed content of the italian variety, anyway,the seed difference is as much as an english seedless cucumber vs. A regular cucumber, i can tell the difference in taste, sicilian is less bitter

  • MA SHAA ALLAH,,,awesome dear,,,thanks for your beautiful recepies,,,,I’ll sure try this,,,IN SHAA ALLAH,,Love from Bangladesh dear��

  • Omg so delicious I love eggplant, excellent recipe, like I always said, you are the best Chef, I make a lot of your recipes, thank you for sharing

  • 7:58 “As I was doing this, I thought of a couple dozen variations I wanted to try, again*none of them involving turkey.*” Thank you, Chef John. Not sure about the lamb, but definitely feel like turkey burger sucks.

  • I tried the dish out. We adored it. We all love aubergines. Thank you for showing us how to make these lovely stuffed aubergines. Greek food is delicious. Thank you.

  • You are like a magician, hypnotizing us with amazing soulful music, before presenting the whole symphony of a delicious recipe. Thank you very much:)!

  • Hey Gaz, like everytime it looks amazing!!!! what about the Pesto, cant buy it in Germany. Is it similar like red thai base? Or how can I imitate this paste? greetings

  • hello ate KLN! ganyan yung natikamn ko dati sa isang food shop dito di pa ko nagvlovlog nagsara na sila sayang, sarap noon may giniling at bacon pa hehehe…

  • Why Americans pronounce everything American way? I’m Russian and I at least try to say karniyarik the way Turks do it. And Americans never try

  • Hey beautiful people. I started go fund campaign for a vegan coffee
    truck and every drop really helps. If you can’t donate please share it
    means world to me. Thank you

  • Tide Ford doesn’t seem to be selling the vegan sun-dried tomato pesto anymore. Anyone know where else you can get it? Or can you substitute regular vegan pesto?

  • Ang galing naman ng presentation mo sis, talagang in order! The dish is so yummers! Maka pag luto nga niyan. My favorite eggplant. Thank you sis ganda for sharing. By the way I like the color of your nails. ����

  • OMG where do I start, I used this recipe this evening to make this amazing looking meal and it was absolutely delicious! Thank you so much for sharing this who knew aubergines could taste this good!
    I did make my own pesto from scratch and use spelt grains instead of Quinoa which I did not have in the kitchen and mushrooms in place of courgettes but never the less turned out fab and my husband loved it!:) Many thanks! Definitely will be using this as a staple dish for something hearty since turning vegan this is now my fave dish!

  • Hi Gaz! I am making as I message you thank you so much for your amazing recipes and a amazing ��‍��. Thank you I wish I could share my photo with you of your amazing recipe. Anyone that is reading this message this recipe is ��% delicious, so much flavor and deliciousness in these eggplants. OMG WOW����❤️ Much ❤️

  • Where have you been all my life �� thanks for the great recipes I have devoured this hour. Oh and the sign language add in is brilliant

  • Yesterday we made these fabulous eggplants for dinner and they are amazing!!! I had to make my own homemade pesto because I live too far to get the one you used but it was easy to find a recipe and now I’m going to use the rest of it in a minestrone soup… Keep up the good work!!!

  • Just made these. I’m not a fan of capers so I used green olives instead and I also added a bit of chermoula (only discovered it in the supermarket today). They taste great! Thanks, Gaz! ��

  • Gaz, stuffed eggplant is a great idea, but selling out to sponsors I believe is not right for you. You are better than that. Keep yourself clean from those who want to ride your star to the top. Stay authentic to yourself, and do not sell out to anyone for any reason. Your obligations are to yourself and your reviewers, like me, who are interested in learning about vegan cooking, honing this skill set, and eating healthfully. Thank you.

  • Aaaaahh!!!! I didn’t get (blame on the tray ��) how many minutes did you left the aubergines in the oven after filling them?
    Btw I love your channel and I’m watching all your videos on loop on my biiiiiiiiiig hd television and I can tell that their quality is insane ������������

  • Yummy i love this! �� never seen it cooked like this..sarap beh! Save ko and might try this hehe pag may mahanap ako taong dito �� talong yan d ba…? Hehe

  • hi gaz, awesome video, I wanted to recommend a delicious meal made in venezuela, they are called ‘cachapas’ it would be incredible that here on your channel a clear vegan version. I hope you read this message thanks for your videos. I write you from venezuela, by the way.

  • Liked, nice video Sis really enjoyed watching your stuffed eggplant look really tasty I would love to try this Sis, please stay in touch Sis and Take Care always!

  • I guess you will make me love eggplant����, although i couldn’t even taste it..
    You are active here these days and that’s great.. Keep inspiring us❤

  • HI
    This is the best version of stuffed eggplants I have seen so far! I like that you don’t scoop out the middle which I have been doing and which makes the cooked shells too flimsy to handle. Just pressing down the cooked flesh is a much better idea! Thank you, for great recipe! Shalo to us only in Christ Yeshua.

  • I tried this today, July 12, 2020, it was soooo good. My family love it sooo much. The only difference while cooking it is that I added more spices.It was extremely wonderful, very yummy. No disappointment at all, believe me from an African chef from Senegal..Thanks Kaon Ta.

  • Had this for supper with some couscous and a glass of Cape Merlot. Delicious and filling, with wonderful layers of interesting flavour combinations, and plenty leftovers for lunch tomorrow. Definitely recommend. Thanks Akis!

  • First, let me say this looks delissshh!!!! I can honestly see why people gave it a thumbs down tho…. There’s no description on measurements or clarification for when using a conventional oven vs a toaster oven, which cooks things faster. Hopefully this comes out well cuz Im definitely giving this a shot!!! Pray for me!!!! New to the world of eggplant!!!!����

  • Palangga ang galing mong magluto sana sumikat ka na ang ganda ng kuko mo kakulay ng eggplant puede pala sa talong yon kala ko sa peppers lang magaya nga

  • So delicious! I made it vegetarian with lentils instead of the meat. Also did dilled yogurt for topping instead of the béchamel since I was pressed for time. Nest time, I will do the béchamel. Cheers!

  • kamay mo palang sis naeenlab na ko.. ganda, bago nail polish.. napakatabang talong niyan may naalala tuloy ako haha.. basta mga luto ni kln matik na to.. ay bongga, naglalaway na ko sis.. ganda ng presentation, at ang daming cheese ah.. walang tikiman portion sis, waa inaabangan pa naman kita kumain.. anayways salamat sa pagshare nito <3

  • Akis, I am a late starter to see your vlogs and love them! You are a true showman with awesome authentic Greek recipes! Please keep sharing! I live in New Zealand.

  • Every recipe on your Channel is looks so amazing and delicious! I make you Spanish Chicken tonight and absolutely loved it! I’m have been making Stuffed Eggplants for years and never thought to add chicken. (Or any meat to it) You’re an amazing Chef. Thank you ��

  • Nice recipe to watch. But your speech is not clear enough to follow. Please add scripts of what you’re adding to the mince meat in the skillet and decorating the eggplants with before baking them. Thank you

  • sarap sarap nito sis! nakakagutom. nasa family nyo po magagaling magluto? Ngayon lang ako nakarinig ng Berenjenas Rellenas de Carne

  • We Persian cu from top and dig the meat out as much as we can with sharp spoon and for the inside we have lots chop herb and cook rice and cooked yellow peas and sauté meat and onion, with seasoning and after we fill up the egg plant and all color big peppers, poor some tomato sauce with salt and pepper over all our eggplant and peppers and bake it for 45 minute or until we thing is cooked ��

  • Eggplant is a staple for me, love it, and this looks so delicious (except for the capers, I’m one of those that hate the taste of them).

  • YUM!!!  Im definitely making this, also my husband walked in while I was watching you cooking the green Thai dish, he said you can make that for me ; ). I need your book!

  • Soooo delicious �� and creative too, I’ve never thought that chicken and eggplant could be cooked together in one dish! Thanks a lot, I’m definitely gonna try it ����

  • I like the recipe but Good God that music Loop gets old really quickly. Also this video could have been edited down to about 6 minutes. Buddha bless!

  • Aki giasou. Piga stop super market poromenos na ftiaxo to kima me to menta.Mou anoixes tin orexi. Then eixan omos eggplants. No problem ta eftiaxa me makaronia. To gevma eitan excelent chef.

  • I am so happy to have discovered your channel., I love it! Having grown up in Canada to home cooked Greek meals, your recipes are confort food for me. I managed to impress my family and my mom as well! In fact, I have discovered that she is also fan!!
    Thank you for helping me keep Greek tradition alive in my kitchen! Can’t wait to try this recipe:)

  • I find it interesting that you are making these videos to be accessible for your deaf viewers. Don’t get me wrong, I appreciate accessibility for disabilities. However, I would appreciate accessibility for all disabilities. You have some videos such as your recently posted three ingredient cake that are absolutely in accessible to the blind. There is just music playing. I can turn on the radio if I want to hear music but I want your recipes and I have no access to them. Please use dialogue in all your videos. And make more vegan videos.

  • btw akis…my bf is dutch(im half greek,mommy dutch daddy greek,so yes im FULLLLLL greek heheheee) he looooooves my GREEK spaghettie….i use the secret ingredient lot of people dont know,cinnamon and loadssssss of parstly(NOT THE FLAT ONE).XAXAXAXAXAXAXAXA…love youuuuuu…dont tell DA boyfriend,he might get jealous.

  • I think the sign language is a great addition but it would be good if it were in some way optional as it does obscure what you are doing when you are on the stove.

    EDIT nevermind I worked out that this is from an older upload that I missed, I’ll leave the comment in case there are other people like me who didn’t realise.

  • Ok, now I have a problem. I want to eat this! Like NOW!! The problem is: I have no eggplants at home. Secondary problem: I have my homemade pizza dough rising in the oven (made fresh using my special starter). So, I guess that dinner tonight is fixed, BUT I already know what to make for dinner tomorrow!!:-)