Stuffed Eggplant

Ingredients

• 1 large eggplants
• 1/2 cup olive oil for frying
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tomatoes, chopped
• 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
• 1 tbsp chopped fresh parsley
• 1/2 tsp curry powder
• 1/2 tsp paprika
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 2

Ingredients

• 1 large eggplants
• ½ cup olive oil for frying
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tomatoes, chopped
• ½ green bell pepper and ½ yellow bell pepper, seeded and chopped
• 1 tbsp chopped fresh parsley
• ½ tsp curry powder
• ½ tsp paprika
• salt and pepper to taste
• 1 cup dry bread crumbs
• ½ cup crumbled feta cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant 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 bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

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