Summer Nights Eggplants
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 large
Eggplant1 cup
Olive Oil (for frying)2 medium
Onion (chopped)2 cloves
Garlic (minced)2 small
Tomatoes (chopped)1 tbsp
Parsley (chopped fresh)1
Salt4 cups
Bread Crumb (dry)1 cup
Crumbled Feta CheeseDirections:
1
Remove the leaves from the eggplants, and slice in half lengthwise
2
Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'
3
Cut the center portion into small pieces, and set aside
4
Preheat the oven to 350 degrees F (175 degrees C)
5
Heat the oil in a large skillet over medium heat
6
Add the onions and garlic, and saute for a few minutes, until tender
7
Add the eggplant pieces, and cook until soft, about 5 minutes
8
Then, stir in the tomato, green pepper, and parsley
9
Simmer for about 10 minutes
10
Remove from the heat, and transfer to a large bowl
11
Stir in the bread crumbs until evenly blended
12
Divide the mixture evenly between the four eggplant shells
13
Sprinkle feta cheese over the top
14
Place the eggplant halves on a baking sheet
15
Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted
16
Serve hot or cold
17
I prefer them chilled