Greek-Style Stuffed Eggplant


  • 2 cups onion
  • 3 plum tomatoes
  • 1 cup crumbled Feta cheese
  • 4 tablespoons olive oil
  • 3 tablespoons fresh mint leaves
  • 1/3 cup fresh parsley leaves
  • 1 teaspoon salt
  • + 2 more ingredients
    • 3 1/2-pound eggplants
    • 2 garlic cloves

Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 min...

View full recipe at Epicurious


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