Ingredients for Greek Style Stuffed Eggplant Aubergine
- Eggplants
- Salt to taste
- Olive Oil
- Onions
- Minced Fresh Garlic Cloves
- Fresh Parsley Leaves
- Fresh Mint Leaves
- Plum Tomatoes
- 1 cup crumbled feta cheese
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How to Make Greek Style Stuffed Eggplant Aubergine
- Preheat your broiler.
- Halve two medium eggplants (about 1 pound total) lengthwise. Score the flesh deeply with a sharp knife, creating a crosshatch pattern.
- Using a grapefruit knife or spoon, carefully scoop out the eggplant pulp, reserving it. Leave about 1/2-inch thick shells.
- Sprinkle the eggplant shells generously with salt and pepper.
- Invert the shells on paper towels to drain for 30 minutes.
- Cut the reserved eggplant pulp and one additional whole medium eggplant (about 1 pound) into 1/2-inch pieces.
- Transfer the chopped eggplant to a colander, toss with 1 teaspoon of salt, and let them drain for 30 minutes.
- Pat the eggplant shells dry with paper towels. Brush them with 1 tablespoon of olive oil.
- Broil the shells on a rack set over a baking sheet, about 4 inches from the heat, for 5 minutes, or until tender.
- In a large skillet, heat 3 tablespoons of olive oil over moderately high heat until hot but not smoking.
- Add the drained eggplant pieces and sauté, stirring frequently, until golden brown (about 8-10 minutes).
- Add 1 medium onion (chopped), and 2 cloves garlic (minced) to the skillet. Cook over medium heat until the onion is softened (about 5 minutes).
- Remove the skillet from the heat.
- Stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1 (14.5 ounce) can of diced tomatoes (drained), and 1 cup crumbled feta cheese. Season with salt and pepper to taste.
- Stir to combine the filling.
- Divide the filling evenly among the eggplant shells, mounding it generously.
- Place the stuffed eggplants in a large flameproof baking dish.
- Broil for 5-7 minutes, or until the filling is bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
43g
Fat
51g
Carbs
7g
