Greek style stuffed eggplants.
tabs olive oil
salt & pepper to taste
Cut eggplants in half on the long side, empty them with a knife or a spoon.
Dice the pulp and sautee it in a pan with oil and garlic then adjust salt and pepper.
Put pulp in a bowl with crumbled feta, breadcrumbs and pine nuts slightly roasted in a pan, mix well.
Stuff the eggplant’s halves, pour a little oil then bake at 356°F for about 20 minutes.