Greek-Style Stuffed Eggplant (Aubergine)

1. 1

   Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).

2. 2

   With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.

3. 3

   Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.

4. 4

   Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.

5. 5

   Transfer to a colander; toss with salt, and let them drain for 30 minutes.

6. 6

   Pat the shells dry with paper towels, brush them with 1 Tbsp oil.

7. 7

   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.

8. 8

   In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.

9. 9

   Saute the eggplant pieces (that have been patted dry), stirring until they are golden.

10. 10

    Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.

11. 11

    Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.

12. 12

    Divide the filling among the shells mounding/heaping it.

13. 13

    Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!

* Per serving · 4 servings · Values may vary.