Stuffed aubergines with pork, bacon and talagani (halloumi-like cheese)

Stuffed aubergines with pork, bacon and talagani (halloumi-like cheese)
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  • Complexity: medium


  • 4 small aubergines
  • 200g pork, cubed
  • 100g talagani cheese
  • 100g bacon, chopped
  • 2 cloves garlic
  • 2 onions, chopped
  • 1 hot red pepper, chopped
  • 150g tomato puree
  • 50ml white wine
  • salt, pepper, and thyme


    1. Wash and pierce the aubergines. Bake in a preheatedoven at 180°C for 20 minutes.

    2. In a pan with a little hot oil, sautee the onion, garlic, pepper, bacon, and pork. Add the wine and tomato puree, salt, pepper, and thyme. Add a little water and continue simmering until the meat is soft and the sauce is well combined.

    3. Take the  aubergines out of the oven and cut them halfway through, but not completely. With a fork, mash the flesh of the aubergines and fill it with the pork and bacon mixture. 

    4. Cut the talagani into thin slices and spread it over the meat. Place the aubergines on the oven grill for about 5-10 minutes, until golden brown.


Talagani is a handmade Greek cheese made from 100% sheep's and goat's milk. It is named after the traditional overcoat worn by shepherds, also called talagani. Talagani can substitute halloumi in nearly any recipe in which halloumi is used, and tastes great as saganaki.