Summer nights aubergines

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    Summer nights aubergines

    Summer nights aubergines

    (109)
    50min


    96 people made this

    About this recipe: I named this recipe after the beautiful summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of aubergines and cook them in various ways.

    Ingredients
    Serves: 4 

    • 2 large aubergines
    • 125ml olive oil for frying
    • 2 medium onions, chopped
    • 2 cloves garlic, minced
    • 2 small tomatoes, chopped
    • 1 green pepper, seeded and chopped
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    • 425g dried breadcrumbs
    • 150g crumbled feta cheese

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Remove the leaves from the aubergines, and slice in half lengthways. Carefully scoop out the centres of the aubergines, leaving a 1cm shell so they resemble boats. Cut the centre portion into small pieces, and set aside.
    2. Preheat the oven to 180 C / Gas mark 4.
    3. Heat the oil in a large frying pan over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the aubergine pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper and parsley. Simmer for about 10 minutes.
    4. Remove from the heat, and transfer to a large bowl. Stir in the breadcrumbs until evenly blended. Divide the mixture evenly between the four aubergine shells. Sprinkle feta cheese over the top. Place the aubergine halves on a baking tray.
    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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    Reviews & ratings
    Average global rating:
    (109)

    Reviews in English (105)

    by
    33

    This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the recipe as is. I also had to add a little extra olive oil when mixing with the bread crumbs. Everything turned out wonderfully. I am sure it would be just as great without the meat but my husband is a meat eater and I had to put it in somewhere. Thanks for the awesome recipe!  -  20 Sep 2005  (Review from Allrecipes US | Canada)

    by
    20

    After a horrible eggplant parmesan, I went on the quest for finding a new, tasty eggplant recipe -- and this was it! I adjusted the recipe, however. I used 1/4 onion, 2 cloves garlic, and 1 celery stick. I also added Parmesan cheese to the stuffing mixture. I stuffed the eggplants and drizzled some olive oil over the raw eggplant. I baked it for 20min uncovered and it was perfect! Topped off with some grated marble cheese. Mmmmmm tasty!  -  19 Feb 2006  (Review from Allrecipes US | Canada)

    by
    19

    Made a few changes: Cut waaaay back on oil-only used about 2T; diced baby eggplants; more garlic-6 cloves!; 1/2 teaspoon italian seasoning; sauteed in skillet w/1/2c water until tender; added 3c cooked couscous (no breadcrumbs) after tender; stirred in 1/2 c feta; poured it all in a greased casserole dish and topped w/ 1/2c feta and 1/4c dried breadcrumbs-----yummmmmmmy!  -  15 Aug 2007  (Review from Allrecipes US | Canada)

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