terry pogue

Greek Stuffed Eggplant

Serves 2
Published in: e-cookbooks

2 mediumeggplants
4 scallions (including green tops) -- chopped
6 clove garlic -- peeled and minced
1 cups chopped celery -- including some leaves
2 medium tomatoes -- chopped
1 green bell pepper -- seeded and chopped
1/2 teaspoons crumbled bay leaves
1/2 teaspoons dried oregano
1 teaspoons dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil -- divided
1 cups chicken broth
Freshly ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

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 325F oven for 45
minutes, or until eggplant is tender. Garnish with freshly ground black
pepper, Kalamata olives and feta cheese.

http://www.terrypogue.com


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duckie ®

Greek Stuffed Eggplant
======================
2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

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 325F
oven for 45 minutes, or until eggplant is tender. Garnish with
freshly ground black pepper, Kalamata olives and feta cheese.