Recipes from Greece :: Greek Vegetable Side Dishes
This is both a Greek and Turkish dish and is a favorite for a meatless main course. The name means "the holy man fainted" because the eggplant was so good!
2 med. eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 c. chopped celery, including some leaves
2 med. tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 tsp. crumbled bay leaves
1/2 tsp. dried oregano
1 tsp. dried mint
3 Tbsp. diced fresh parsley
1/4 c. olive oil, divided
1 c. chicken broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)
Peel eggplants lengthwise, leaving 1-in. 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 and distribute 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 mins., or until eggplant is tender.
Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
Note: This dish does not freeze well.
