Stuffed eggplant "Greek style" from Moosewood Cookbook (page 115) by Mollie Katzen

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Notes about this recipe

  • Rocklizard on May 12, 2023

    This was decent but could be improved upon easily. More feta (we might have been a bit short but could hardly taste it.) Cook the eggplants a LOT longer. I did longer but still not long enough, Make sure they are fully cooked in the first baking as they didn't seem to cook more after scooping and stuffing. I think instead of making 1.5 recipes of the pilaf I'd add lentils, spinach and definately kalamata olives to the pilaf as written.

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