Greek Stuffed Aubergine with Lemon Potatoes and Tomatoes



My love for Greek food started from an early age. I spent a lot of family holidays on little Greek islands hunting around for the best restaurants. The flavors and style of cooking are hard to beat.

This meal is one of my favorites and I always look forward to not only eating it but also making it. In traditional Greek cooking LOTS of oil is used, in this recipe I have tried to minimize the amount I used while still keeping that lovely olive oil taste that is so typical of Mediterranean food. I recommend using good quality extra virgin olive oil, as this will give you the best taste.

I used chicken as my protein source in this recipe, but I have also used tofu before to make this recipe vegetarian. You could also experiment with beans and chickpeas, which would both taste amazing in this recipe.


Serves 2


  • 2 chicken breasts.
  • 1 medium to large aubergine (mine was 280g).
  • 2 small zucchinis (I used 250g).
  • 440g new potatoes.
  • 3 large ‘on the vine’ or beef tomatoes (mine totaled 320g).
  • 25g feta.
  • Olive oil (approximately 2 tbsp.).
  • 2 tbsp. diced parsley.
  • Lemon.
  • Oregano.
  • Salt and pepper.


  • Preheat oven to 180 degrees.
  • Scrape the potatoes and slice into 1 cm thick rounds, par boil for 5 minutes.
  • Warm a baking tray sprayed with olive oil.
  • Drain the potatoes and place on the warmed tray, season with salt, pepper and oregano. Spray with olive oil and a squeeze of lemon.
  • Cook for 25 minutes.
  • Top and tail the aubergine and cut in half. Using a desert spoon, scrape out the inner flesh leaving a 1cm thick boat.
  • Season with salt and pepper and spray with olive oil. Cook for 15 minutes on the top shelf (hottest part of the oven).


  • Finely chop the aubergine flesh.
  • Dice the chicken into 1cm cubes.
  • Heat a frying pan and spray with olive oil.
  • Add the chicken and season with salt, pepper and oregano.
  • Fry the chicken for 5 minutes on a low heat.
  • Chop the zucchini into 0.5cm cubes.
  • Add the zucchini and aubergine flesh to the chicken and cook for another 7 minutes on a low to medium heat, ensuring that the chicken is cooked through.
  • Add the diced parsley to the frying pan.
  • Slice the tomatoes horizontally into thin rounds, season with salt, pepper and oregano and dress with olive oil to taste.
  • Remove the aubergine shells from the oven and stuff with the chicken, zucchnini and aubergine flesh – expect a bit of an overflow!
  • Cut the feta into thin slices and top the stuffed aubergine.
  • Cover with tin foil and place in the oven. Bake for 15 minutes.
  • Check potatoes, turn and add a squeeze with lemon. The potatoes will be slightly soft when poked with a knife and will be crunching up nicely at the edges. Put back in the bottom of the oven for up to 15 minutes. Remove when crisped to your taste.
  • Serve with a squeeze or lemon.
  • Take a picture, post it on Instagram and tag @wavesfitness and use the hash tag #wavescreations !

Macros: 563 kcal, 53g carbs, 12g fibre, 19g fat, 45g protein.


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