-
1
Wash the eggplant and slice it in half.
-
2
Using a sharp knife, cut all around the eggplant half, 1/4 inch from the skin.
-
3
Slice the inside lengthwise and horizontally.
-
4
Use a large spoon to scoop out the middle and place in a bowl.
-
5
Spray a baking pan with nonstick cooking spray.
-
6
Lay the eggplant halves on the baking sheet, scooped side up.
-
7
Spray the inside of the eggplant.
-
8
Broil for 7 minutes then flip them over and broil another 6-7 minutes until tender.
-
9
Set aside.
-
10
Preheat the oven to 350 degrees F. Place the peppers in a small loaf pan with 1/4 cup of water at the bottom.
-
11
Bake for 25- 30 minutes until a knife can easily be inserted into the pepper.
-
12
Heat the oil in a large saute pan.
-
13
Cook the ground veal until browned, remove from pan and set aside.
-
14
To the pan, add the garlic, onion, eggplant insides, mushrooms, and cook until tender.
-
15
Add tomato, water and barley and bring to a boil.
-
16
Cover and reduce heat to simmer mixture for 30 minutes or until barley is tender.
-
17
Uncover and add salt, spinach and feta.
-
18
Cook 5 minutes until spinach and feta are heated throughout mixture.
-
19
Divide the mixture.
-
20
Place the mixture into the peppers and eggplant and bake them for another 15 minutes.
