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Clay-Baked Whole Eggplants with Feta and Tomatoes
Whole eggplants roasted until soft, split open like boats and filled with a garlicky tomato and onion sauce, then topped with feta and graviera that melt as they bake again. A taverna bestseller.
- YieldServes 6 to 8
- Hands-on45 min
- Total1 h 17 min
- Difficulty
Ingredients
- 4medium eggplants, stems left on
- 80 mlextra-virgin olive oil, plus extra for the baking dish
- 1large red onion, finely chopped
- 3 clovesgarlic, minced
- 3medium, firm ripe tomatoes, diced
- 1 tspdried Greek oregano, scant
- 1 pinchsugar
- to tastesalt and black pepper
Topping
- 225 gGreek feta, crumbled (about 1 1/2 cups)
- 30 ggraviera or other mild, nutty sheep's milk cheese, or Gruyère, coarsely grated (heaping 1/4 cup)
- 4 tspfresh flat-leaf parsley, chopped
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