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
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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