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.
Original recipe yields 4 servings
- 2 large eggplants
- ½ cup olive oil for frying
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 2 small tomatoes, chopped
- 1 green bell pepper, seeded and chopped
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 4 cups dry bread crumbs
- 1 cup crumbled feta cheese
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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
645 calories; protein 23.4g 47% DV; carbohydrates 101.3g 33% DV; fat 17.1g 26% DV; cholesterol 33.4mg 11% DV; sodium 1221.7mg 49% DV.