CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Dairy |
Greek |
September 1 |
1 |
Servings |
INGREDIENTS
|
|
Three, 1/2-pound |
|
|
eggplants |
1 |
t |
Salt |
4 |
T |
Olive oil |
2 |
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 |
INSTRUCTIONS
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 saute the eggplant
pieces, patted dry, stirring, until they are golden. Stir in the onion
and the garlic and cook the mixture over moderate heat, stirring,
until the onion is softened. Remove the skillet from the heat, stir in
the parsley, the mint, the tomatoes, the Feta, and salt and pepper to
taste, and divide the filling among the shells, mounding it. Broil the
stuffed eggplants in a large flameproof baking dish for 5 minutes, or
until the filling is bubbling and golden. Serves 4. Gourmet
September 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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