• Ingredients: 29
  • Serves: 4

Greek-style stuffed eggplant with three 1/2-pound eggplants, salt, olive oil, chopped onion, garlic cloves, minced, minced fresh parsley leaves, minced fresh mint leaves, plum tomatoes, halved lengthwise, seeded, and cut into julienne strips, crumbled feta cheese.

Ingredients

  • three 1/2-pound eggplants
  • 1 tsp. salt
  • 4 tbsps. olive oil
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup minced fresh parsley leaves
  • 3 tbsps. minced fresh mint leaves
  • 3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
  • 1 cup crumbled Feta cheese

For the marinade:

  • Dipping Sauce

For dressing

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 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.
  2. Step 2 Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.

    For this step you will need

  3. Step 3 Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender.

    For this step you will need

  4. Step 4 In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden.

    For this step you will need

  5. Step 5 Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened.

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  6. Step 6 Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it.

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  7. Step 7 Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

Nutrition information

Calories 350 Carbohydrates 32 g (11%)
Fat 22 g (35%) Protein 11 g (21%)
Saturated Fat 8 g (38%) Sodium 1,016 mg (42%)
Polyunsaturated Fat 2 g Fiber 15 g (61%)
Monounsaturated Fat 12 g Cholesterol 33 mg (11%)