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Category: Side dishes
Preparation time : 30 minutes
Cooking time : 1h
4 small eggplants
125 ml (1/2 cup) extra virgin olive oil
6 garlic cloves, finely chopped
250 ml (1 cup) Vidalia onion, finely chopped
60 ml (1/4 cup) mint, finely chopped
2 ripe tomatoes, diced
Fresh ground black pepper
125 ml (1/2 cup) chicken broth
— Preheat oven to 180 ˚C (350 ˚F).
— Slice the eggplants in two, lengthwise; hollow them out and set the flesh aside.
— In a large skillet, heat olive oil and brown the eggplants on both sides. Remove and place in a baking dish.
— In the same skillet, combine garlic, onion and eggplant flesh, and cook 2 to 3 minutes on medium heat. Add mint and tomatoes and cook for few minutes. Season to taste, add chicken broth and reduce liquid to half.
— Stuff the eggplants with the mixture and bake on the centre rack of the oven for 45 minutes.
TRICK — Eggplants are at their best when served at room temperature. For lunch, serve with feta cheese, a green salad and good crusty bread.
— These eggplants are also perfect with any grilled`meat, fish or a leg of lamb, or as a garnish to any pasta with fresh grated Parmesan cheese.
NOTE — To all men, here is food for thought… Nicomou seduced me with the flavor and simplicity of this recipe.