“from "For the Love of Food", this is a delicious vegetable main course dish. Serve hot with garlic bread for a tasty Greek favorite. Keeps 5-7 days refrigerated, but does not freeze well.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam (or microwave) the potatoes until fairly tender.
  2. Bake the eggplant in a 350 degree oven until tender.
  3. Saute the onion for two minutes in the hot oil.
  4. Chop the tender eggplant and mix it with the sauteed onion and remaining ingredients, ecept for the feta cheese.
  5. Spread mixture into a 9x13-inch baking pan and cover with the feta cheese. Press the cheese firmly into the top of the mixtured.
  6. Bake at 375 degrees for 55-70 minutes until tender throughout.

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