Greek Stuffed Eggplant Recipes

Steps:

• Heat oven to 350°F.
• Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
• While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
• combine remaining ingredients in medium bowl and add onion mixture.
• Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
• Scoop mixture into hole in eggplant halves and serve.

Steps:

• Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
• With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
• Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
• Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
• Transfer to a colander; toss with salt, and let them drain for 30 minutes.
• Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
• Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
• In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
• Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
• Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
• Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
• Divide the filling among the shells mounding/heaping it.
• Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!

Steps:

• Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.
• Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.