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Eggplants with Onions & Garlic (Patllixhan me Qepë dhe Hudhra)

Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Eggplants with Onions & Garlic (Patllixhan me Qepë dhe Hudhra)

Stuffed Eggplants Onion Garlic

 6 baby eggplants
 ½ cup vegetable oil
 28 oz crushed tomatoes28 oz can
 6 garlic clovessliced
 4 onionssliced finely in semi circle
 4 tbsp olive oil
 3 tbsp fresh parsleychopped
  cup white wine
 1 tsp oregano
 1 pinch saltto taste
 1 pinch black pepperto taste

Peel the skin of the eggplants on top and the sides, leaving the bottom intact. When buying the eggplants look for smooth and shiny skin and no wrinkles or blemishes on them.


With a paring knife, make a cut on the top of the eggplant lengthwise (see pictures).


Lightly brown the eggplants with vegetable oil and put them aside.

Eggplant Filling

Preheat oven at 380 degrees Fahrenheit.


Add vegetable oil on a frying pan. Sauté onions and garlic for about 1-2 minutes, stirring continuously until caramelized.


Pour in the white wine and cook until it's evaporated.


Add in crushed tomatoes and season with salt, pepper, oregano and parsley. Simmer for couple minutes until everything is incorporated together.


Place the eggplants in a small baking pan next to each other. Stuff the eggplants with onion, tomato, garlic sauce. If you have leftover stuffing place it around the eggplants and add one cup water on the baking pan. Drizzle some olive oil on the top and bake on the preheated oven.


Cover with aluminum foil for the first 15-20 minutes than bake uncovered until eggplants are tender about one hour. The time depends on the type of baking pan (metal or stone ware).

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 273Calories from Fat 185.88
% Daily Value *
Total Fat 21.25g33%

Saturated Fat 1.95g10%
Trans Fat 0.11g
Sodium 674.82mg29%
Potassium 596.53mg18%
Total Carbohydrate 19.19g7%

Dietary Fiber 6.40g26%
Sugars 10.11g
Protein 3.16g7%

Vitamin A 1.52%
Vitamin C 17.18%
Calcium 5.53%
Iron 7.91%
Vitamin E 34.59%
Vitamin K 30.28%
Thiamin 10.93%
Riboflavin 7.92%
Niacin 10.66%
Vitamin B6 23.87%
Folate 13.00%
Phosphorus 10.76%
Magnesium 9.37%
Zinc 4.87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.