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SUMMER NIGHT EGGPLANT
  • 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
    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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