Nicomou’s eggplant

Nicomou’s eggplant

Serves : 4
Prep time : 30 min
Cook time : 1 hour


  • 4 small eggplants
  • 125 ml (1/2 cup)extra virgin olive oil
  • 6 garlic cloves, finely chopped
  • 250 ml (1 cup) Vidalia onion, finely chopped
  • 60 ml (1/4 cup) mint, finely chopped
  • 2 ripe tomatoes, dicedSea salt
  • Fresh ground black pepper
  • 125 ml (1/2 cup) chicken broth


— Preheat oven to 180 ˚C (350 ˚F).

— Slice the eggplants in two, lengthwise; hollow them out and set the flesh aside.

— In a large skillet, heat olive oil and brown the eggplants on both sides. Remove and place in a baking dish.

— In the same skillet, combine garlic, onion and eggplant flesh, and cook 2 to 3 minutes on medium heat. Add mint and tomatoes and cook for few minutes. Season to taste, add chicken broth and reduce liquid to half.

— Stuff the eggplants with the mixture and bake on the centre rack of the oven for 45 minutes.