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Hungarian Stuffed Eggplants

preparation time

10 mins

Cooking time

40 mins



Hungarian Stuffed Eggplants


4 eggplants

1 jar Beerenberg Slow Cooker Hungarian Beef Goulash

2 tomatoes, thinly sliced

200g Bocconcini cheese

100g cheddar cheese

1 tablespoon fresh oregano, chopped


Cut the eggplants in half lengthways keeping the stem intact. Place an eggplant half onto a workbench flesh side down. Cut 6 long slits from below the stem to the base of the eggplant. Press the eggplant outwards to form a fan.

Preheat the oven to 180°C and grease two baking dishes. Spread the jar of Beerenberg Slow Cooker Hungarian Beef Goulash sauce between each eggplant slice and place onto the baking dish. Place some tomato and Bocconcini cheese between each eggplant slice before sprinkling with cheddar and oregano.

Place in the oven for 40 minutes or until the eggplant is soft.