How to make
Cut the eggplant in half lengthwise and scoop out its insides. Salt the eggplant halves and leave them for at least 30 min. for the bitter juice to drain out.
Then wash them, dry them and put the halves in a highly preheated oven for 20 min. In the meantime, finely chop the remaining ingredients, excluding the feta cheese and cheese.
Mix everything together with the chopped or finely cut insides of the eggplant, stir and saute with a little oil and water until the ingredients soften. Once they're ready, add spices to taste, the grated feta cheese and cheese and stir again.
Using a spoon, stuff the baked eggplant boats with this mixture and return to the oven for about 10 more min. or until the cheese gains a nice golden crisp.
