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Summer Nights Eggplants

LIOTAKI

"I named this recipe after the beautiful summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways."
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Ingredients

50 m servings 645 cals
Original recipe yields 4 servings

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Directions

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  1. Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 645 calories; 17.1 g fat; 101.3 g carbohydrates; 23.4 g protein; 33 mg cholesterol; 1222 mg sodium. Full nutrition

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Reviews

Read all reviews 85
  1. 104 Ratings

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Most helpful positive review

This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the ...

Most helpful critical review

I would actually give this 3 1/2 stars if I could. It was pretty good, I did a lot of tweaking though. I cut out most of the breadcrumbs, just sprinkled some on top. I used cous cous in the s...

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This recipe was great! Very tasty. I decreased the amount of bread crumbs to 3 cups and added about ½ lb of ground meat. I browned the meat while sautéing the onion and garlic then followed the ...

Made a few changes: Cut waaaay back on oil-only used about 2T; diced baby eggplants; more garlic-6 cloves!; 1/2 teaspoon italian seasoning; sauteed in skillet w/1/2c water until tender; added 3c...

After a horrible eggplant parmesan, I went on the quest for finding a new, tasty eggplant recipe -- and this was it! I adjusted the recipe, however. I used 1/4 onion, 2 cloves garlic, and 1 cel...

I would actually give this 3 1/2 stars if I could. It was pretty good, I did a lot of tweaking though. I cut out most of the breadcrumbs, just sprinkled some on top. I used cous cous in the s...

I was somewhat skeptical of this recipe after reading some of the reviews, but it turned out to be DELICIOUS!! here are the few minor changes i made: 1) precook the eggplant in the microwave so ...

My husband and I both love this recipe just as is! It is hearty and filling and almost tastes as if it were stuffed with crab. This also freezes decently well, making for good leftovers. Than...

I loved this recipe but made some alterations: I microwaved the cubed eggplant,onions and green pepper because too much olive oil is absorbed to saute this. Instead I finished the veggies off by...

Even without one of the main ingredients (I had to substitute grated pepper jack cheese for the feta), this was very tasty. I needed to add olive oil to the skillet a couple of times because th...

As-written I can only see this as a 3 star recipe, but with some simple changes based partially on common sense, personal preference, and slightly on what I had handy, this versatile recipe is a...