Vegetable, Eggplant, Stuffed (Greek)
- 2 medium eggplants
- 4 scallions (including green tops), chopped
- 6 cloves garlic, peeled and minced
- 1 cup chopped celery, including some leaves
- 2 medium tomatoes, chopped
- 1 green bell pepper, seeded and chopped
- 1/2 teaspoon crumbled bay leaves
- 1/2 teaspoon dried oregano
- 1 teaspoon dried mint 3
- tablespoons diced fresh parsley
- 1/4 cup olive oil, divided
- 1 cup chicken broth
- Freshly ground black pepper
- Kalamata olives (optional)
- Feta cheese (optional)
- Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl.
- Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
- Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats.
- Cover and bake in a preheated 325°F. oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese, if desired.
From www.e-cookbooks.net
Nutritional Information: -
Serves: -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 10/12/2005
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