Ingredients

• 6 - 7 medium size eggplants (round or elongated)
• 60 grams hard tack
• 70 grams grated cheese (mizthithra or feta prefered)
• 250 grams fresh tomato juice
• 4 spoons parsley
• 2 eggs, beaten
• Salt
• Pepper
• Pinch of sugar
• 70 - 100 ml olive oil

Instructions

• Rinse the eggplants and boil them in salted water for 15 minutes.
• Let them cool.
• Then, using the appropriate kitchen tool remove their inner part carefully.
• Keep half of the inner part (kernel) of the eggplant and cut it in pieces.
• Mix it with the hard tack, the parsley, the cheese, the eggs, half of the tomato juice and some oil.
• Season with salt and pepper and mix well.
• Before starting stuffing the eggplants season them inside with some salt, pepper and sugar to give them more taste.
• Stuff the eggplants with the mixture.
• Place them in a heat proof pan and pour over them the remaining olive oil, tomato juice and the sugar.
• Spread some extra hard tack and cheese on top and bake in 180 C for 45 minutes.
• Remove from heat and let the eggplants cool in order all the juice to evaporate.