9/09/2014

Stuffed eggplants "greek style".



It's not a greek recipe, it's just what I had in the fridge last week :)
I used to live, when I was a student, with greek and english people and even now, after more than ten years, in my home there always are feta and tea :D
This recipe is a perfect vegetarian second course or single course, it's easy to make and quick to bake.

2 servings:

2 medium eggplants

1 cup feta cheese

1/2 cup breadcrumbs

1/2 cup peeled almonds

1 garlic clove

extra-virgin olive oil

oreganon

salt & pepper

Wash eggplants, cut them on the long side and dig the pulp untill you empty the halves.
Dice the pulp and sautee it in oil with the garlic clove. 
When the pulp is cooked and golden put it in a mixer with feta, oreganon, breadcrumbs and almond.
Ground the mixture but not too finely, just a bit to mix everything well.
Fill the eggplants halves with the mixture then pour some extra-virgin olive oil.
Bake at 360°F for about 20 minutes.
Serve warm.

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