Picture credit: https://recipesmaren.com/mediterranean-stuffed-eggplant-recipe/
Recipe for 3-4 servings.
Ingredients:
4 eggplants (medium size)
3-4 tablespoons oil
1 onion, finely sliced
4 cloves garlic, crushed
1 green bell pepper, chopped
6 tomatoes, chopped
lemon juice
salt and pepper
1 cup cheddar cheese, grated or 1 cup yogurt
1 tablespoon chopped fresh parsley
Directions:
- Heat oven to 325 degrees.
- Pierce eggplant with fork in several places and bake 20 - 25 minutes.
- Meanwhile, heat oil in a pan, add onion and cook until soft.
- Stir in garlic. Stir in bell pepper and when it has softened, add tomatoes. Cook gently a few minutes.
- Remove eggplants from oven and when they are cool enough to handle, slice them in half lenghtwise.
- Remove as much pulp as you can without damaging the skins.
- Chop the pulp and add it to vegetables in pan.
- Squeeze in some lemon juice and season with salt and pepper to taste.
- Arrange eggplant halves in overproof dish and pile the cooked mixture into them. Top with cheese, if using. Bake 10 minutes, or until cheese has melted.
- Garnish with parsley and serve either hot or cold, with yogurt, if using.
Recipe credit: Madison Area Community Supported Agriculture Coalition