Stuffed Eggplants

It’s already super hot here on ChiosIsland and it is just relaxing to cook something light and easy. Stuffed eggplants for example are perfect for taking them away to the beach as a little snack. But also as appetizer they are perfect.

 You need 10-12 round eggplants, 1 large grated onion, 3-4 eggs, 250 grams grated regato cheese, or any other sweet cheese, 1 bunch of parsley, 1 fresh tomato, 2 spoons sugar, Salt, Bechamel Sauce or hard tack for placing it on top of each eggplant and Olive oil.

So start with washing the eggplants, score them in the middle and boil them until they are soft. Strain the eggplants, let them cool and cut them a long side. Remove with the spoon the inner part of each eggplant and leave them only with their skin. Keep half of the inner part of the eggplant and whiz it in a blender to make a puree.

Boil the onion in a saucepan and when it softens pour some olive oil. Add the eggplant puree, parsley, tomato, sugar and salt. Stir well and remove from heat after a couple of minutes.

Beat the eggs and pour over the mixture. Add the cheese and stir the mixture well. With this mixture you should stuff each piece of eggplant.

When you stuff all the eggplants cover them with béchamel sauce or with hard tack.

Baste a baking pan with oil, place the eggplants into it and bake for 30 minutes in moderate temperature.

And that’s it! You’ll have a delicious little meal.