We make a very summery dish with eggplants stuffed with tomato, onion and herbs.
Materials for four servings:
12 eggplants
Three large onions, sliced
Three tomatoes peeled, grated
4-5 cloves of garlic, sliced
One bunch of parsley, chopped
One pinch of dried oregano
150 ml extra virgin olive oil
feta cheese and bread to accompany (optional)
salt, black pepper
Procedure
Step 1
Wash the eggplants well. Cut them lengthwise in half, not completely. Put them in a bowl of salted water for about 15 minutes.
Step 2
Put the onion, tomatoes, garlic, parsley and oregano in a bowl with half of the olive oil and mix well.
Step 3
Divide the mixture among the opened eggplants. Season them generously with salt and pepper, and transfer them to a tray lined with non-stick baking paper.
Step 4
Bake in a preheated oven at 170°C for about 1 hour. They are served warm, with bread and feta cheese if you want.
Sotiris Evangelou is a columnist for Cantina. Translated by Paul Antonopoulos.
READ MORE: Baked potatoes with olives and dill.