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Summer Nights Eggplants

Summer Nights Eggplants

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 101.3g
  • 33%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1222 mg
  • 49%

Based on a 2,000 calorie diet

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.
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Reviews

HBURKE1
30
9/20/2005

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
2/19/2006

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
17
8/15/2007

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!