Originally Posted by Snoop Puss
Hello pdswife. From the look of the flag you use, you must have what you consider to be an authentically Greek version! How do you cook it?
Not sure it's really Greek or not but, this is the recipe my Greek MIL gave me.
3 or 4 eggplants ( The tiny Japanese kind work really well.)
1 pound diced onion ( I like the sweet onions)
Chopped fresh parsley to taste
2-3 (or more if you like) chopped garlic cloves
salt and pepper to taste
1.5 cups chopped tomatoes
Wash eggplants, chop off the stems.
Make two or three long slits in each... be careful not to cut all the way through.
Soak them in salted water for 30 minutes, remove and squeeze to remove water.
Fry the onions and the garlic in some olive oil until they are soft but not brown add parsley, salt and pepper.
Mix in the onions.
Then take the mixture and fill the slits of the eggplant.
Arrange in a baking pan and cover with more of the tomato.
Bake at 350 for an hour or until eggplant are soft.
( I like to sprinkle some Parm. cheese on right before removing from