Greek Style Stuffed Eggplant

Name: Greek Style Stuffed Eggplant
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 stuffed zucchini halves, 4 serving(s)
Ingredients: 2 small eggplants (aubergine); 236.59 ml olive oil; 1 medium onion, minced; 4 garlic cloves, minced; 236.59 ml chopped tomato; 2.46 ml cinnamon; 4.92 ml dried basil; 4.92 ml dried oregano; 1.23 ml black pepper (to taste); 1.23 ml salt (to taste); 354.88 ml breadcrumbs; 236.59 ml crumbled feta cheese; 29.58 ml lemon juice or 29.58 ml juice of one lemons; 29.58 ml chopped parsley, for garnish; 29.58 ml butter; 29.58 ml flour; 473.18 ml milk; 0.25 ml nutmeg; 0.25 ml cinnamon; 0.25 ml mace

Submitted by ElizabethKnicely

"These savory stuffed eggplants are rather simple to make and take advantage of fresh summertime fruit (eggplants and tomatoes are fruit)."

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Ready In:: 50mins
Ingredients:: 20
Yields:: 4 stuffed zucchini halves
Serves:: 4

ingredients

2 small eggplants (aubergine)
236.59 ml olive oil
1 medium onion, minced
4 garlic cloves, minced
236.59 ml chopped tomato
2.46 ml cinnamon
4.92 ml dried basil
4.92 ml dried oregano
1.23 ml black pepper (to taste)
1.23 ml salt (to taste)
354.88 ml breadcrumbs
236.59 ml crumbled feta cheese
29.58 ml lemon juice or 29.58 ml juice of one lemons
29.58 ml chopped parsley, for garnish
Bechamel Sauce
29.58 ml butter
29.58 ml flour
473.18 ml milk
0.25 ml nutmeg
0.25 ml cinnamon
0.25 ml mace

directions

Scoop out the insides of the eggplant to within 1/4 inch of the edges. (Score with a sharp paring knige, then scoop out with spoon.) Set eggplant shells aside, and chop the inside. Meanwhile, start sauteing the onion in the olive oil over medium heat in a large frying pan. (You'll need to add the other ingredients later, so make it a large pan.).
When onions are soft - about 10 minutes, add garlic and chopped eggplant, and more olive oil if needed (the eggplant will soak it up). Continue to saute for several more minutes, until the eggplant is cooked. Add tomato, cinnamon, basil and oregano.
Remove from heat and stir in bread crumbs, and salt and pepper, to taste. Add lemon juice and crumbled feta cheese, combining thoroughly.
Lightly salt eggplant shells, then stuff them with the mixture, mounding it on top. (If you have leftover mixture, place in a greased casserole dish and bake alongside the eggplant.) Bake in 350°F oven for 35 minutes.
Serve with Bechamel Sauce and chopped parsley for garnish.
Bechamel Sauce -.
Melt butter in a saucepan over medium heat. Add flour, stirring until combined. Slowly pour in milk, stirring constantly. Continue to stir until thickened, about 5-7 minutes. Add spices with stirring.