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Good morning my friends, a very nice food today that I really love and I recommend it to everyone . Be my guest I must thank and give all the credits to my favorite chef akis petretzikis cause I take this super recipe from his official website

Ingredients

For the eggplants

8 eggplants
2 tablespoon(s) olive oil
salt
pepper
1 tablespoon(s) thyme

For the filling

4 onions, large
4 tablespoon(s) olive oil
6 clove(s) of garlic
1 teaspoon(s) granulated sugar
1/2 teaspoon(s) cumin
salt
pepper
1 tablespoon(s) tomato paste
400 g canned tomatoes
1 tablespoon(s) thyme

To assemble

400 g feta cheese
pepper
olive oil

To serve

1/3 bunch parsley
rocket
pepper
olive oil

Preparation

Preheat oven to 180* C (350* F) Fan.
Use a knife to make 3 horizontal cuts on each eggplant.
Carefully open the cuts just a little, making sure they don’t break open and add olive oil, salt, pepper and thyme.
Transfer eggplants to a baking pan and roast for 40 minutes.

For the filling

Place a pan over high heat.
Thinly slice the onions.
As soon as the pan gets very hot, add 4 tablespoons of olive oil and the onions.
Finley chop the garlic and add to the pan.
Add the sugar, cumin, salt and pepper. Sauté over love heat for 15-20 minutes, until the onions are nicely caramelized.
Add the tomato paste, chopped tomatoes and thyme.
Mix and simmer for 5 minutes. Remove from heat.

To assemble

Remove the eggplants from the oven and use a spoon to press down on the cuts you made earlier so you can make enough room to add the filling.
Divide the filling between the eggplants and sprinkle with feta cheese and pepper. Drizzle with olive oil and bake for 15-20 minutes.
To serve, spread some rocket leaves on a serving plate, add eggplants with some finely chopped parsley, pepper and extra virgin olive oil.

I really hope you enjoy this

Stay safe and healthy my friends and take care of your people

My best wishes from Greece