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Greek Style Stuffed Eggplant




Source of Recipe


internet






List of Ingredients



• three 1/2 lb eggplants
  
• 1 tsp salt
  
• 4 T olive oil
  
• 2 cups chopped onions
  
• 2 garlic cloves, minced
  
• 1/3 cup minced fresh parsley leaves
  
• 3 T minced fresh mint leaves
  
• 3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
  
• 1 cup crumbled feta cheese
  






Instructions



1. Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2" thick shells. Sprinkle the shells with salt and invert them onto paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2" pieces. In a colander toss the pieces with the salt, and let them drain for 30 minutes.
   
2. Pat the shells dry with paper towels. Brush them with 1 T of the oil. Broil them on the rack of a broiler pan under a preheated broiler about 4" from heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 T oil over moderately high heat until it is hot but not smoking. Saute the eggplant pieces, patted dry, stirring, until they are golden.
   
3. Stir in the onion and the garlic and cook mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, salt, and pepper to taste. Divide filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is golden and bubbly.
   






Final Comments


Serves 4