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
- 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.
- 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.
- 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.
- Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
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
- 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.
- 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.
- 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.
- Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!