Vaya Tyffyn

0 0
Summer Nights Eggplants

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 eggplants (large)
2 onions —chopped
1/2 cup olive oil
1 green bell pepper — seeded, chopped
2 garlic cloves — finely chopped
2 tomatoes — chopped
salt
pepper
1 tbsp fresh parsley — chopped
1 cup crumbled feta cheese
4 cups dry breadcrumbs

Nutritional information

645
calories
101.3 g
carbohydrates
23.4g
protein
17.1 g
fat
1222 mg
sodium
33 mg
cholesterol

Summer Nights Eggplants

Features:
  • Veg
Cuisine:
    • 50 mins
    • Serves 4
    • Medium

    Ingredients

    Share

    Baked Eggplants make a great meal in late summer when you want to try various ways of cooking eggplants that are aplenty. The combination of cheese and eggplants bring out a great dish that is perfect for dinner nights with your family. Bakes eggplants can be rustled up in minutes, mostly with the ingredients you have in your pantry.

    Health Benefits

    Eggplants are rich sources of flavonoids including anthocyanins which are water-soluble pigments that are o the source of the purple color of the eggplant. The skin of eggplants is a rich source of fiber, antioxidants, magnesium, and potassium.

    (Visited 4 times, 1 visits today)

    How to make Summer Nights Eggplants

    • Slit the eggplants into halves lengthwise, removing all the leaves. Scoop the centers from the eggplants to obtain shells resembling canoes.
    • Chop the center portion into pieces and keep them aside.
    • Preheat your oven to 175°C.
    • Heat oil in a skillet and keep the flame medium. Add garlic and onions. Sauté until they are tender. Add the eggplant pieces and cook until they are soft. This should take about 5 minutes.
    • Add green pepper, tomato, and parsley while stirring. Cook on low heat for 10 minutes.
    • Remove from the flame and transfer the contents into a bowl. Add the breadcrumbs and stir. Allow them to blend evenly. Divide this mixture equally between the 4 shells.
    • Sprinkle and cover with feta cheese. Place the eggplant halves filled with the mixture on the baking sheet and bake for 15-20 minutes. The tops will turn brown and the cheese will melt. You could serve them hot or chilled as per individual liking.

    We recommend the use of aluminum foil to keep the preparation moist and ensure even cooking.

    Trivia

    Did you know eggplants are not really vegetables but berries? It is believed that they trace their origins to India. Interestingly enough, eggplants also have a high level of nicotine when compared with the other vegetables. It’s still very small though, so there’s no need to worry!

    vasanthavasan

    previous
    Smoked Salmon Sushi Roll
    next
    Zucchini Tomato Pie
    previous
    Smoked Salmon Sushi Roll
    next
    Zucchini Tomato Pie

    Add Your Comment