Summer Nights Eggplants recipe
All Recipes World Cuisine Recipes European Greek
Ingredients
- 2 large eggplants ½ cup olive oil for frying 2 medium onions, chopped 2 cloves garlic, minced 2 small tomatoes, chopped 1 green bell pepper, seeded and chopped 1 tablespoon chopped fresh parsley salt and pepper to taste 4 cups dry bread crumbs 1 cup crumbled feta cheese
Nutrition Info
- 645.2 caloriescarbohydrate: 101.3 gcholesterol: 33.4 mgfat: 17.1 gfiber: 12.3 gprotein: 23.4 gsaturatedFat: 7.4 gservingSize: -sodium: 1221.7 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Summer Nights Eggplants
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.