summer nights eggplants

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.