Feta Steaks with Filled Aubergine

In the mood to put some Mediterranean flavors on the table? These Feta Steaks with Filled Aubergine are a culinary twist you’ll definitely want to try. It's rich in flavors and a healthy choice because aubergine is packed with vitamins, minerals, and fiber. Plus, the meat and feta add protein, which is essential after bariatric surgery. Other than looking delicious, it also tastes great. So remember, eating well after weight-loss surgery doesn't have to be dull!

Did you know…

That aubergine contains a high amount of nasunin, a powerful antioxidant? Nasunin gives aubergines their deep purple color. This antioxidant has many health benefits. It protects cell membranes from damage, especially in the brain. Also, cell membranes are crucial for letting in nutrients and letting out waste.

You'll need

For 2 servings

  • 200 grams of minced meat
  • 1 aubergine
  • 40 grams of feta cheese
  • 2 sun-dried tomatoes 
  • ½ egg
  • ½ yellow onion* 
  • 6 cherry tomatoes
  • 1 clove of garlic
  • 2 teaspoons capers
  • 8 olives
  • a handful of fresh basil
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 eggs
  • 3 teaspoons of cottage cheese
  • basil leaves
  • a pinch of salt and pepper
  • 2 teaspoons rapeseed oil
  • optional: 25 grams of smoked salmon

*You may not tolerate onion well after weight-loss surgery. If this applies to you, leave out the onion.


What else you need

  • knife
  • cutting board
  • bowl
  • kitchen paper
  • oven tray
  • frying pan


How to create Feta Steaks with Filled Aubergine

  1. Preheat the oven to 175 degrees. 
  2. Slice the aubergine in half. Sprinkle the slices with salt and leave to drain on an angled cutting board for about 15 minutes.
  3. Cut the sun-dried tomatoes into strips and the feta into small cubes.
  4. Grate the onion and mix with the minced meat, egg, sun-dried tomatoes, salt, pepper, and basil and set aside.
  5. Halve the cherry tomatoes and put them in a bowl. Coarsely chop the olives, squeeze the garlic, and add to the bowl along with the capers. 
  6. Dab the aubergine with kitchen paper and scoop out the flesh until about 1 centimeter remains. Coarsely chop the flesh and mix it with the tomato mixture. Add a tablespoon of olive oil.
  7. Grease an ovenproof tray, place the aubergine in it and fill with the tomato mixture. Brush with the remaining olive oil and place in the oven for 20-25 minutes. 
  8. Make 2 burgers from the minced meat. Create a small dimple in the middle and add some feta. Pan-fry them over medium-high heat until done. And your delicious, Mediterranean meal is ready!

Tip from our dietician Solenne

Aubergines can have a slightly bitter taste. Therefore, it helps to “sweat” an aubergine with salt to draw out moisture and compounds that contribute to bitterness. This makes the veggie tastier.

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