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!