1 lg. or 2 small white onions, chopped
About 1/4 – 1/2 cup of Greek olive oil, plus a little extra
1-2 tomatoes, pulped and strained, or 1/2 cup tomato sauce + pinch of sugar or carrot juice
1-2 garlic cloves, finely diced
1 T. finely chopped parsley
2 T. breadcrumbs
Salt and pepper
Using a sharp knife, remove the inside of the eggplants, leaving the skins intact. Sprinkle salt inside each eggplant and the removed chopped eggplant, turn over and let drain for half and hour. Preheat oven to 350° F. (180° C.). Rinse the eggplant with water, drizzle generously with oil, then place the eggplant skins under the broiler and cook until soft. Typically, this is the point that the eggplant halves are fried in oil, but I prefer to use the oven for a slightly healthier version. Heat olive oil in a large frying pan and add the chopped eggplants. Remove the eggplants from the oil and set aside. In the same oil the eggplants were fried in, add the chopped onion and sauté slowly until golden, then add the eggplant and tomatoes (with sugar) and simmer for 10 minutes. Stir in the garlic, parsley, oregano, salt, pepper and simmer for another 5 minutes then remove pan from heat and allow mixture to cool slightly.Carefully fill each eggplant with generous portions of the onion mixture, being careful not to tear the eggplants. Once the eggplants have been filled, pour any remaining oil from the frying pan over everything. Sprinkle some breadcrumbs overtop of each stuffed eggplant and then place pan in oven and bake for 30-45 minutes, or until very tender.
Fresh cut Romaine lettuce
Green Pepper (optional)
Drizzle olive oil
Pinch salt, pepper, oregano
Traditional Greek or village salads are not served with lettuce, but rather only sliced tomato, cucumber, onion, feta, peppers, olives, croutons, and dressing as above. I prefer the health benefits of eating lettuce, but can easily be altered to suit your preferences too!