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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. | 2. Preheat the oven to 350 degrees F (175 degrees C). | 3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. | 4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. | 5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato	2		chopped	32.76	7.0798	1.6016	0.364
green bell pepper	1		seeded chopped	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt pepper	to taste			-	-	-	-
bread crumb	4	cups		1706.4	310.9536	57.672	22.896
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.