| Servings |
2
|
Ingredients
Ingredients
|
|
Instructions
- Cut eggplants in half on the long side, empty them with a knife or a spoon.
- Dice the pulp and sautee it in a pan with oil and garlic then adjust salt and pepper.
- Put pulp in a bowl with crumbled feta, breadcrumbs and pine nuts slightly roasted in a pan, mix well.
- Stuff the eggplant's halves, pour a little oil then bake at 356°F for about 20 minutes.
