Greek-Style Stuffed Eggplant (Aubergine)

READY IN: 2hrs




  • Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
  • With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
  • Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
  • Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
  • Transfer to a colander; toss with salt, and let them drain for 30 minutes.
  • Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
  • Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
  • In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
  • Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
  • Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
  • Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
  • Divide the filling among the shells mounding/heaping it.
  • Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!