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