Ingredients:
- 1 medium, medium/large eggplant
- 1 medium onion
- 1 ripe tomato or equivalent of cherry tomatoes
- 1 small italian or 1/4 bell pepper (optional)
- 2-3 cloves garlic
- 1/4 cup extra virgin oil + 2 Tbsp for the glass dish + 2 Tbsp for saute pan + 2 Tbsp before baking = total 10 Tbsp (divided)
Instructions:
- Cut the top of the eggplant, slice it in half and cut slits across. Don’t poke the eggplant, go about 1.5″-2″ deep (3-5 cm)
- Add 1/4 cup extra virgin olive oil in a pan and saute on medium/medium-low the flesh part first, then the bottom for about 3-4 mins. It will soak all of the oil
- Transfer the eggplant in a glass dish but add 2Tbsp extra virgin olive oil at the bottom
- In the meantime, you can chop the onions, pepper (optional), tomato and garlic. Saute onions and peppers first, add the garlic for about 1 min until fragrant, then add tomatoes. Saute COVERED with 2 Tbsp extra virgin olive oil
- If it becomes dry add a tablespoon or two of water.
- It should look like this
- With a spoon or whatever fill the gaps between slits with the mix. That’s why it’s important to use a glass dish where eggplant will fit snugly.
- Bake on 350F loosely covered with aluminum foil for 25 mins. Remove foil, continue baking for another 15 mins to a total of 40 mins.
- Turn off the oven and open it a notch. Leave the eggplants until they are warm (30 mins) or room temperature (2 hrs +).
- Sprinkle feta cheese and fresh parsley.
