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Ingredients
| eggplants: 2 |
| olive oil: 1/2 cup (for frying) |
| onions: 2 (chopped) |
| garlic: 2 cloves (minced) |
| red tomatoes: 2 (chopped) |
| green bell pepper: 1 (seeded and chopped) |
| parsley (chopped): 1 Tbl (fresh) |
| salt (to taste) |
| black pepper (to taste) |
| bread crumbs: 4 cups |
| feta cheese (crumbled): 1 cup |
Summer Nights Eggplants
Credit: AllRecipes
User rating:
"I named this recipe after the beautiful summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways."
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Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Directions
- Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
- Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.