Greek-Style Stuffed Eggplant


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

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


Best Wine Deals

See More Deals

Snooth Media Network