Greek Island Stuffed Eggplants
4 large, long and thin eggplants
Trim the stems off the eggplants. Cut in half lengthwise. Heat 4-6 tablespoons of olive oil in a large heavy skillet and sauté the eggplant halves over medium low heat until softened. Turn them to cook on all sides. This will have to be done in batches. Add more oil as needed. Remove and drain the eggplants on paper towels. Let cool slightly.
3/4 cup olive oil
3 medium onions, finely chopped
1 cup finely chopped fresh flat-leaf parsley
1 cup crumbled Greek feta
1/3 cup chopped fresh oregano
1/2 teaspoon cayenne
salt to taste
2 teaspoons balsamic vinegar
1 egg, slightly beaten
3-4 tablespoons plain breadcrumbs
Using a teaspoon, gently scrape out the eggplant flesh, discarding as many of the seeds as possible. Oil a shallow baking dish and place the shells, hollowed side up, side by side in the dish. Roughly chop the pulp and place in a mixing bowl.
Heat 2 tablespoons of olive oil in a skillet and sauté? the onions over low heat until soft and clear, about 6-8 minutes. Remove and mix in with the eggplant pulp. Add the parsley, feta, oregano, salt, and cayenne. Mix thoroughly. Add the balsamic vinegar and the egg and combine well. Add two tablespoons of olive oil and mix.
Preheat the oven to 350 degrees Fahrenheit. Place several tablespoons of filling in each eggplant shell until the entire filling is used up. Sprinkle the breadcrumbs over the top of each filled eggplant. Bake the eggplants uncovered for 50 minutes to one hour, until tender and until the breadcrumbs are golden brown. Check the eggplants abut halfway through, and add about half a cup of water if necessary to keep them from burning.
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