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Categories:
eggplants cooking spray white bread extravirgin olive oil onion red bell pepper tomato oregano garlic Feta cheese parsley salt freshly ground black pepper
Viewed: 39 - Published at: 9 years agoIngredients
- 2 medium eggplants, each cut in half lengthwise.
- cooking spray
- 1 slice white bread
- 1 tsp. extravirgin olive oil
- 1 1/2 c. finely chopped onion
- 1 1/4 c. finely chopped red bell pepper
- 1 c. finely chopped seeded plum tomato
- 1 tsp. chopped fresh or 1/4 tsp. dried oregano
- 2 garlic cloves, minced
- 3/4 c. (3 oz.) crumbled feta cheese
- 1/4 c. chopped fresh flat-leaf parsley
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
Method
- Preheat oven to 400 deg.
- Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet covered with cooking spray. Bake 400 for 25 min. or until tender. Remove from oven; cool on pan for 10 min. Carefully remove pulp, leaving a 1/3 in. thick shell; reserve eggplant shells. Chop pulp.
- Reduce oven temp. to 350 deg.
- Place bread in a food processor; pulse 10 times or until coarse bread crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
- Heat a large nonstick skillet coated with cooking spray over med. high heat. Add onion; saute 3 min. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 min., stirring occasionally. Uncover and cook 5 min. or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 c. onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350 for 30 min. or until thoroughly heated and lightly browned.
