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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Greek-Style Stuffed Eggplant Recipe

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This recipe for Greek-Style Stuffed Eggplant is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c water
1 c chopped onion
1 c chopped plum tomato
1/4 c white wine
3 garlic cloves, minced
1 c (4 oz) crumbled feta cheese
2 eggplants (about 3 lbs), cut in half lengthwise
1/2 c chopped fresh parsley, divided
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
2 - 1 oz slices French bread
2 T grated parmesan cheese
Directions:
Directions:
Remove the pulp from each eggplant, reserving the shells. Coarsely chop the pulp to measure 6 c. Place eggplant shells, cut sides down, in a 10 in. square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.

Preheat broiler.

Heat a large skillet coated with cooking spray over medium-high heat. Add eggplant, wine, onion, tomato, and garlic and saute until tender and liquid almost evaporates. Remove from heat, add feta, 1/4 c. parsley, and salt and pepper. Evenly divide the mixture into each eggplant shell.

Pulse bread in food processor. Combine remaining parsley, 1/4 tsp. salt, and Parmesan cheese and stir well. Sprinkle breadcrumb mixture evenly over each shell. Arrange shells on a sheet coated with cooking spray and broil 2 minutes or until lightly browned.
Number Of Servings:
Number Of Servings:
4

 

 

 

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