A couple of weeks ago, I attended a book signing event for a childhood friend. I met a charming and friendly lady there and we exchanged phone numbers. A week later, I was invited to her house for dinner and we were served a feast, one dish after another was laid out on the sideboard buffet.
This eggplant dish was among the dishes served that night and almost everyone there requested the recipe.
The fragrance of basil wafts through the air as you lay it on the table and the flesh of the eggplants is soft and silky.
I made it that same week.
- 2 or 3 large eggplants
- milk, as needed (about one pint with a couple teaspoons of milk)
- 8 ounces of Feta cheese or goat cheese
- 4 ounces of cream cheese
- one bunch of fresh basil
- 1 onion, one or two egg whites (optional)
- 3 large tomatoes
- olive oil, salt, pepper, as needed
- Peel the eggplant and cut in thin slices.
- Soak in salted milk for one hour then drain.
- Fry the eggplant slices in some olive oil. Drain on paper towels. Set aside.
- Mix the feta cheese and cream cheese with some chopped up fresh basil. Add the egg whites and a handful of chopped onion, previously sauteed in butter till soft (optional).
- Slice the tomatoes and line the bottom of the dish with them; take each eggplant slice and place a tablespoon of the cheese mixture on the eggplant; roll it up (secure with a toothpick if needed).
- Bake in a 350F oven for about 30 minutes. Serve with some chopped basil sprinkled on top.
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