How to make
To prepare the stuffed Mediterranean eggplant, wash the eggplants, peel them and cut them in half lengthwise. Use a sharp knife to make a few cuts and season them with salt.
Leave them for 15 minutes and squeeze out the bitter juice they have released. Grease and fry the eggplants on a grill or grill pan.
When they cool down, carve out the inside and place in a bowl. Add peeled and chopped tomatoes, chopped pitted olives, white cheese, basil, parsley and chopped garlic.
Season with wine vinegar, salt, oregano, olive oil and black pepper. Stuff the eggplant boats with the stuffing.
Serve the stuffed eggplants as an appetizer or a salad with a glass of aromatic wine.
