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Greek-style Stuffed Eggplant

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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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