Greek-Style Stuffed Eggplant

Greek-Style Stuffed Eggplant
Photo by Photography: Becky-Stayner

Ingredients

  • Cooking spray
  • ¾ teaspoon salt, divided
  • 2 eggplants, cut in half lengthwise (about 3 pounds)
  • ¼ cup white wine
  • 2 (1-ounce) slices French bread
  • ¼ cup white wine
  • 1 cup chopped onion
  • + 19 more ingredients
    • 1 cup chopped plum tomato
    • ½ cup chopped fresh parsley, divided
    • ¼ teaspoon freshly ground black pepper
    • 1 cup (4 ounces) crumbled feta cheese
    • ½ cup chopped fresh parsley, divided
    • ¼ cup water
    • 2 eggplants, cut in half lengthwise (about 3 pounds)
    • 3 garlic cloves, minced
    • 2 (1-ounce) slices French bread
    • 3 garlic cloves, minced
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • ¾ teaspoon salt, divided
    • ¼ cup water
    • 1 cup chopped onion
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 cup chopped plum tomato
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 cup (4 ounces) crumbled feta cheese

Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm. Preheat broiler. Heat a large n...

View full recipe at My Recipes

Comments

Variations on Greek-Style Stuffed Eggplant

  • 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
    • +2 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network