Stuffed eggplants - (Yemistes melitzanes) Stuffed eggplants 1st image | 2nd image NOTES It might look a complicated recipe but, believe me, it is not. Emptying eggplants is much more easier from emptying tomatoes or zucchini because they are softer. Moreover the stuffing does not require any boiling and therefore the preparation time is less. Greek : AaieooYo iaeeio?Uiao Step by step demonstration of recipe included HERE. Serves / Yields : 3 persons Season:Summer Print this recipe 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 METHOD 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 make them more tasty. 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 their juice to evaporate.