This recipe comes from member Christine B. It is not only de-lightfully easy- it's absolutely de-licious! Thanks Christine! My family LOVES this recipe! Hey, Bloggers- What does your family think of it?

Greek Boats

4 large purple eggplants
2 large field tomatoes, petite diced
Olive oil
Oregano, to taste (fresh or dried)
Salt & pepper, to taste
2-3 cloves garlic, finely minced
Feta cheese, crumbled

Cut eggplants in half, length-wise. Place, cut-side down, on a baking sheet and roast at 400 degrees F for 20-30 minutes, until soft and skin begins to collapse. Cool long enough to handle easily and scoop insides into a bowl; set aside. Reserve the skins.

While eggplant is roasting, dice tomatoes. Mix in salt, pepper and oregano. Coat bottom of fry or saute' pan with olive oil. Add tomatoes and garlic. Saute' over medium heat, until tomatoes are soft and herbs and spices are fragrant. Set aside.

Place tomatoes and scooped eggplant in mixing bowl. Combine. Fill eggplant shells with mixture. Sprinkle feta cheese on top and broil until feta cheese browns slightly, about 5 mins. Eat immediately and hope for seconds! :)

Quick tip- cut fresh herbs with with kitchen shears

Laurie says: Greek Boats are really yummy with a cool cucumber and tomato salad, stuffed peppers, sauteed summer squash & zucchini and The Bread Shop's sourdough bread. Try it!