Small shoes "Papoutsakia"

Ingredients for 4 servings:

• 4 m.-large eggplant(s)
• 250 g feta cheese
• 250 g cheese, e.g. Kefalotiri, medium-aged Gouda or Cheddar
• 5 eggs
• 100 g butter
• 220 g semolina
• 1 bunch of parsley
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 37 minutes; Total time approx. 1 hour 37 minutes

Eggplants, stuffed and baked, vegetarian

Halve the eggplants, blanch for 2 minutes, and hollow out the flesh. The remaining core should be 0.5 cm thick. Chop the flesh and place it in a mixing bowl. Crumble the cheese and add it. Stir in the eggs, chopped parsley, softened or melted butter, and semolina. Season with salt and pepper. Fill the hollowed-out eggplant halves with the mixture, place them in an oiled baking dish, and bake at 180°C (convection oven) for about 35 minutes until golden brown. Feel free to experiment with the spices: garlic, nutmeg, etc. You can, of course, vary or substitute butter (may the lightning strike of the Greek Yaya just miss me). You can place a layer of chopped canned tomatoes in the baking dish and add salt, pepper, and perhaps broth; this way, you’ll have a sauce at the same time, if you like.