How to make
Cut the eggplant into two pieces lenghtwise, and slash the inside diagonally with a sharp knife.
Season with salt and place the eggplant upside down in a strainer for 15 minutes. Squeeze them gently with your hands to extract the excess liquid.
Place the eggplant halves into a baking tray covered with parchment paper, drizzle with olive oil. Preheat the oven to 390°F (200 degrees) and bake both sides for about 10 minutes.
Take out of the oven and place the eggplant boats into a serving platter.
Dice the feta cheese into a bowl. Peel the tomatoes and dice them as well.
Mix the tomatoes and cheese, add the pitted olives cut into rounds, and the finely chopped garlic and parsley.
Stuff the eggplant with the feta and tomato filling.
Season with salt, and olive oil to taste.
Enjoy your meal!
