2 large eggplants1/2 cup olive oil for frying2 medium onions, chopped2 cloves garlic, minced2 small tomatoes, chopped1 green bell pepper, seeded and chopped1 tablespoon chopped fresh parsleysalt and pepper to taste4 cups dry bread crumbs1 cup crumbled feta cheeseRemove 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.
Amount Per Serving Calories: 645 | Total Fat: 17.1g | Cholesterol: 33mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 645
Total Fat: 17.1g
Cholesterol: 33mg
Sodium: 1319mg
Total Carbs: 101.3g
Dietary Fiber: 12.3g
Protein: 23.4g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe
now!
![]()
View the original article here
No comments:
Post a Comment