Ingredients
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2 large eggplants
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½ cup olive oil for frying
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2 medium onions, chopped
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2 cloves garlic, minced
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2 small tomatoes, chopped
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1 green bell pepper, seeded and chopped
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1 tablespoon chopped fresh parsley
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salt and pepper to taste
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4 cups dry bread crumbs
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1 cup crumbled feta cheese
Directions
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Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
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Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
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Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.
Nutrition Facts (per serving)
| 645 | Calories |
| 17g | Fat |
| 101g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 645 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 7g | 37% |
| Cholesterol 33mg | 11% |
| Sodium 1222mg | 53% |
| Total Carbohydrate 101g | 37% |
| Dietary Fiber 12g | 44% |
| Total Sugars 20g | |
| Protein 23g | 47% |
| Vitamin C 39mg | 43% |
| Calcium 422mg | 32% |
| Iron 7mg | 36% |
| Potassium 958mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
