Free Online Recipes

 Recipe ingredients:

• 2 medium eggplants
• 4 scallions, including green tops, chopped
• 6 cloves garlic, peeled and minced
• 1 cup chopped celery, including some leaves
• 2 medium tomatoes, chopped
• 1 green bell pepper, seeded and chopped
• 1/2 teaspoon crumbled bay leaves
• 1/2 teaspoon dried oregano
• 1 teaspoon dried mint
• 3 tablespoons diced fresh parsley
• 1/4 cup olive oil, divided
• 1 cup chicken broth
• Freshly-ground black pepper
• Kalamata olives (optional)
• Feta cheese (optional)

Recipe method:

• Peel eggplants lengthwise, leaving 1-inch bands of peel.
• Halve eggplants lengthwise. Scoop out centers to make boats.
• Chop scooped-out eggplant pulp. Put into a large mixing bowl.
• Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley. Mix well.
• Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish.
• Pour chicken broth and remaining olive oil into dish, around the boats.
• Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender.
• Garnish with freshly ground black pepper, Kalamata olives and feta cheese.