These are seriously some old school favorites in our house; a dish that has been in the family for forever. i also love it because its a great way to incorporate the ever elusive, yet nutritious, eggplant into our meals. How many times can one eat grilled eggplant?
- 4 medium size aubergines/eggplants
- 1 beefsteak tomato, sliced
- 1 medium sweet onion, sliced
- 3 cloves garlic, chopped
- 1/2 bunch mint leaves, chopped
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1/3 cup olive oil
- 1/3 cup crumbled feta cheese
Preheat oven to 400 F.
Rinse eggplants to clean. Next, cut the “stems” off and then the openings on one side, as pictured above. Scoop out the eggplant “flesh” leaving a 1/2 inch shell. SET ASIDE THE FLESH – DO NOT DISCARD. Season the eggplant shells with some salt, pepper and lightly drizzle with olive oil. Bake them for 35-40 minutes on a baking sheet.
While the eggplants are in the oven… chop up the eggplant flesh that you scooped out. Next, in a medium pot, heat the olive oil on medium high. Add the onion and garlic and sauté for a few minutes. Then, add the eggplant flesh, tomato, salt & pepper and simmer for 10 minutes, stirring occasionally. Lastly, add the mint and saute for 2 minutes then remove from heat.
Fill the eggplants with the mixture/sauce, top with feta and place back in the oven for another 2-3 minutes on Broil.
Yields 4 servings.
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