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.
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
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Method Prep:20min › Cook:30min › Ready in:50min
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.
Preheat the oven to 180 C / Gas mark 4.
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.
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.
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.