Stuffed Eggplant with Feta
Serves : 4 people
Preparation : 1 hour
Cooking : 1 hour
Instructions
Place the bulgur in twice its volume of boiling water and cook for 8 minutes. Once cooked, let it sit, covered, to absorb the liquid.
Rinse the eggplants, cut off the stems, and slice them in half. Blanch them in boiling water for 10 minutes.
Drain the eggplants and scoop out the flesh using a tbsp or, better yet, a melon baller. Leave a few millimeters of flesh on the eggplant so that it retains its shape once stuffed.
Slice the onions, mince the garlic and the eggplant flesh.
Sauté the onions, garlic, and eggplant in a skillet with a little olive oil for 15 minutes, stirring occasionally. Season with salt and pepper, and add the finely chopped mint just before serving.
Preheat the oven to 180°C. Place the eggplant halves in an oiled baking dish and sprinkle them lightly with salt.
Cut the feta into small cubes and gently toss the sautéed vegetables, feta, and bulgur together.
Spread the stuffing over each eggplant half and drizzle with olive oil.
Place the dish in the oven and bake for 40 minutes.
Serve hot or cold.