Summer nights aubergines

    (109)
    50 min

    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.


    96 people made this

    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 (86)

    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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