Summer Nights Eggplants Recipe

Ingredients
<br>- 2 large eggplants
<br>- 1/2 cup olive oil for frying
<br>- 2 medium onions, chopped
<br>- 2 cloves garlic, minced
<br>- 2 small tomatoes, chopped
<br>- 1 green bell pepper, seeded and chopped
<br>- 1 tablespoon chopped fresh parsley
<br>- salt and pepper to taste
<br>- 4 cups dry bread crumbs
<br>- 1 cup crumbled feta cheese
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 2 large eggplants
- 1/2 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

Directions
step 1: 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.
step 2: Preheat the oven to 350 degrees F (175 degrees C).
step 3: 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.
step 4: 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.
step 5: 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.

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