Summer Nights Eggplants

Summer Nights Eggplants

71 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
LIOTAKI
Recipe by  LIOTAKI

“I named this recipe after the beautiful summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (71)

Rate This Recipe
HBURKE1
26

HBURKE1

This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the recipe as is. I also had to add a little extra olive oil when mixing with the bread crumbs. Everything turned out wonderfully. I am sure it would be just as great without the meat but my husband is a meat eater and I had to put it in somewhere. Thanks for the awesome recipe!

XXXNAUGHTY
19

XXXNAUGHTY

After a horrible eggplant parmesan, I went on the quest for finding a new, tasty eggplant recipe -- and this was it! I adjusted the recipe, however. I used 1/4 onion, 2 cloves garlic, and 1 celery stick. I also added Parmesan cheese to the stuffing mixture. I stuffed the eggplants and drizzled some olive oil over the raw eggplant. I baked it for 20min uncovered and it was perfect! Topped off with some grated marble cheese. Mmmmmm tasty!

dibie1221
15

dibie1221

Made a few changes: Cut waaaay back on oil-only used about 2T; diced baby eggplants; more garlic-6 cloves!; 1/2 teaspoon italian seasoning; sauteed in skillet w/1/2c water until tender; added 3c cooked couscous (no breadcrumbs) after tender; stirred in 1/2 c feta; poured it all in a greased casserole dish and topped w/ 1/2c feta and 1/4c dried breadcrumbs-----yummmmmmmy!

More Reviews

Similar Recipes

Aunt Mary's Eggplant Balls
(159)

Aunt Mary's Eggplant Balls

Summer Vegetable Ratatouille
(95)

Summer Vegetable Ratatouille

Summer Squash Casserole
(53)

Summer Squash Casserole

Aunt Eileen's Stuffed Eggplant
(34)

Aunt Eileen's Stuffed Eggplant

Melitzanes Imam
(18)

Melitzanes Imam

End of Summer Vegetable Casserole
(14)

End of Summer Vegetable Casserole

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 645 cal
  • 32%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 101.3 g
  • 33%
  • Protein
  • 23.4 g
  • 47%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 1319 mg
  • 53%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Summer Vegetable Ratatouille

>

next recipe:

Stuffed Yellow Summer Squash