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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
2 large eggplants |
1/2 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 |
Directions:
1. 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.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. 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.
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