Eggplants with Feta

Melitzanes me Lathi

6 long oriental eggplants (1 pound)
olive oil, for frying
2 1/4 pounds ripe tomatoes, peeled
1 onion, finely chopped
6 cloves garlic, crushed
1/2 cup chopped parsley
ground black pepper
1 tablespoon granulated sugar
1/2 cup crumbled feta cheese with herbs or sun-dried tomatoes

Cut off stem end of each eggplant; make a deep cut lengthwise. Do not cut through. Heat oil in a skillet; sauté eggplants over low heat 10 minutes, turning occasionally. Remove and set aside.

Chop 2 tomatoes; set the rest aside. Add chopped tomatoes, onion, garlic and parsley to skillet. Season with salt and pepper to taste. Cook 15 minutes over low heat.

Preheat oven to 325 degrees. Stuff eggplants with tomato mixture; place in a baking dish. Push remaining tomatoes through a sieve; pour puree over eggplants. Sprinkle with salt, pepper and sugar.

Cover; bake 45 to 60 minutes. Serve cold, sprinkled with cheese.

Yield: 6 servings.

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