Stuffed eggplants

Ingredients 6 small eggplants 3 cloves of garlic, finely chopped 1 onion, finely chopped 3 tablespoons mint, finely chopped 3 tablespoons parsley, finely chopped 1/2 tablespoon salt 2 pinches of red pepper 150gr mizìthra cheese 50gr ladotìri cheese 50gr gravièra cheese 4 tomatoes (serves 4)

Preparation

Preferably grill eggplant or bake in the oven at a high temperature. Scoop out, but set aside, the pulp from the eggplants. Keep the eggplant hulls nearby for stuffing later. In a pot, lightly saute the garlic and onion over low heat. Add in the mint and parsley; stir to mix. Use a bowl to mix the ingredients in the pot with the eggplant pulp, adding also the grated
cheese (ladotiri and graviera cheese). Stuff the eggplants with the filling and place them in a baking pan. Pour the grated tomatoes over the eggplants. Sprinkle with salt and pepper to taste, add olive oil and cook in the oven at a moderate temperature for 20 minutes.

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Tags: main dish, eggplant, appetizer, Greens and vegetables