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GREEK STYLE STUFFED EGGPLANTS

Submitted by: Mary on 02/11/2005
2229 views
2.52 avg rating
153 votes
 
 
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Ingredients

Three 1/2-pound eggplants
1 t Salt
4 T Olive oil
1 C Chopped onion
2 Garlic cloves, minced

1/3 C Minced fresh parsley leaves
3 T Minced fresh mint leaves
3 Plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 C Crumbled Feta cheese

Directions

Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes.



Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.



Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender.



In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it saut

Servings

4

Calories

8.5

Time to prepare

20 minutes

Difficulty

Easy
 

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