Greek-Style Stuffed Eggplant (Aubergine)

Greek-Style Stuffed Eggplant (Aubergine)

Time: 2 hrs

Ingredients

• 3 (1/2 lb) eggplants
• 1 teaspoon salt
• 4 tablespoons olive oil
• 2 cups chopped onions
• 3 -4 minced fresh garlic cloves, to taste
• 1/3 cup minced fresh parsley leaves
• 3 tablespoons minced fresh mint leaves, to taste
• 3 fresh plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
• 1 1/2 cups crumbled feta cheese, to taste

Directions

• 1 Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
• 2 With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
• 3 Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
• 4 Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
• 5 Transfer to a colander; toss with salt, and let them drain for 30 minutes.
• 6 Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
• 7 Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
• 8 In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
• 9 Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
• 10 Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
• 11 Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
• 12 Divide the filling among the shells mounding/heaping it.
• 13 Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!