A traditional Middle Eastern vegetarian dish that is very tasty and rather easy to cook. Accompany with a salad (lettuce or boiled leafy greens go nicely), Greek feta cheese, and oven potatoes. All Greek 'ladera' - oily dishes - taste better when cool. This dish often tastes even better the next day reheated.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat olive oil over medium heat in a large frying pan. Add eggplants, flesh down. Fry, turning frequently, until soft and fully saturated in oil, about 10 minutes. Transfer to a shallow, square baking dish and let cool slightly.

  • While eggplants are cooling, add onions and garlic to the hot frying pan over medium heat, adding more oil if needed. Season with salt and pepper. Fry until onions are softened, 5 to 7 minutes. Add tomatoes and parsley; reduce heat to medium-low and fry lightly, 1 to 2 minutes. Remove from heat.

  • Push down soft, fleshy insides of eggplants using a spoon, creating space inside of them. Pour onion mixture evenly into each half. Sprinkle each with bread crumbs and Parmesan cheese. Drizzle with additional olive oil.

  • Bake in the preheated oven until soft and mushy and topping is crispy, about 40 minutes.

  • Remove from the oven and let sit for 30 minutes to 1 hour before serving.

Tips

Cook's Notes:

This dish is much heavier than it looks, so 1/2 eggplant is plenty for one person.

Use good-quality olive oil, and soft and mature tomatoes.

You can use Greek graviera cheese instead of Parmesan cheese, if desired.

Nutrition Facts

287 calories; protein 6.2g; carbohydrates 34.6g; fat 16.4g; cholesterol 1.1mg; sodium 85.9mg. Full Nutrition
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