Summer Nights Eggplants recipe

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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 calories
carbohydrate: 101.3 g
cholesterol: 33.4 mg
fat: 17.1 g
fiber: 12.3 g
protein: 23.4 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1221.7 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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