Eggplant Halves with Cheese
- 1 1/4 lbs. Eggplants
- 8 oz. Feta cheese
- 1 Egg lightly beaten
- 2 tsp. Dried mint
- 1/4 tsp. Nutmeg
- Salt and pepper
Cut eggplants in half and into thick slices. Sprinkle generously with salt and let them sit for 60 minutes to draw out juices. Rinse and dry them.
Fry briefly in about 1/2 of hot oil, turning over once, until lightly colored and tender. They should be slightly undercooked.
Drain on paper towels and place on a baking dish cut side up.
Mash feta cheese with egg, pepper, mint, and nutmeg and mix well.
Cover eggplants with mixture and bake at 350°F (180°C) for 20-30 minutes or until filling has set firmly.