Summer Nights Eggplants Recipe

Recipesfull introduces to you: Greek Recipes. (Summer Nights Eggplants Recipe). I named this recipe after the beautiful summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Summer Nights Eggplants Recipe

Ingredients

2 large eggplants

½ cup olive oil for frying

2 medium onions

chopped

2 cloves garlic

minced

2 small tomatoes

chopped

1 green bell pepper

seeded and chopped

1 tablespoon chopped fresh parsley

salt and pepper to taste

4 cups dry bread crumbs

1 cup crumbled feta cheese

Yia Yia's Avgolemono

World Cuisine

Directions

Step 1

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.

Step 2

Preheat the oven to 350 degrees F (175 degrees C).

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Summer Nights Eggplants Recipe

Servings Per Recipe:4

Calories: 645.2

% Daily Value *

Protein: 23.4g 47%

Carbohydrates: 101.3g 33%

Dietary Fiber: 12.3g 49%

Sugars: 19.9g

Fat: 17.1g 26%

Saturated Fat: 7.4g 37%

Cholesterol: 33.4mg 11%

Vitamin A Iu: 901.2IU 18%

Niacin Equivalents: 14mg 108%

Vitamin B6: 0.6mg 40%

Vitamin C: 38.6mg 64%

Folate: 184.4mcg 46%

Calcium: 421.9mg 42%

Iron: 6.5mg 36%

Magnesium: 98.3mg 35%

Potassium: 958.4mg 27%

Sodium: 1221.7mg 49%

Thiamin: 1mg 96%

Calories From Fat: 153.5

*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.