Best Summer Nights Eggplants Recipe

I named this formula after the excellent summer evenings I went through with my family on the gallery eating this scrumptious formula, in light of the fact that at this season in Greece we have a lot of eggplants and cook them in different manners.


  • 2 large eggplants
  • ½ cup olive oil for frying
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 small tomatoes, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
  • 4 cups dry bread crumbs
  • 1 cup crumbled feta cheese


  1. Expel the leaves from the eggplants, and cut into equal parts the long way. Cautiously scoop out the focuses of the eggplants, leaving a half-inch shell so they take after 'kayaks'. Cut the inside part into little pieces, and put in a safe spot. 
  2. Preheat the stove to 350 degrees F (175 degrees C). 
  3. Warmth the oil in a huge skillet over medium warmth. Include the onions and garlic, and saute for a couple of moments, until delicate. Include the eggplant pieces, and cook until delicate, around 5 minutes. At that point, mix in the tomato, green pepper, and parsley. Stew for around 10 minutes. 
  4. Expel from the warmth, and move to a huge bowl. Mix in the bread morsels until equally mixed. Partition the blend equitably between the four eggplant shells. Sprinkle feta cheddar over the top. Spot the eggplant parts on a preparing sheet. 
  5. Heat for 15 to 20 minutes in the preheated stove, until the tops are cooked and the cheddar is softened. Serve hot or cold. I incline toward them chilled.
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