Ingredients Jump to Instructions ↓

  1. 2 medium eggplants

  2. 4 scallions, including green tops, chopped

  3. 6 cloves garlic, peeled and minced

  4. 1 cup chopped celery, including some leaves

  5. 2 medium tomatoes, chopped

  6. 1 green bell pepper, seeded and chopped

  7. 1/2 teaspoon crumbled bay leaves

  8. 1/2 teaspoon dried oregano

  9. 1 teaspoon dried mint

  10. 3 tablespoons diced fresh parsley

  11. 1/4 cup olive oil, divided

  12. 1 cup chicken broth Freshly-ground black pepper Kalamata olives Feta cheese

Instructions Jump to Ingredients ↑

  1. : Peel eggplants lengthwise, leaving 1-inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped-out eggplant pulp. Put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley. Mix well. Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.


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