Original name: Fırında Peynirli Karnıyarık

Origin: Turkey

10 big long eggplants (each cut into 3 pieces lengthwise)
500 gr feta cheese
6 medium size tomatoes cut in small cubes and excessive juice removed
8 green peppers (frigitelli) chopped in small pieces
3 eggs
1/2 bunch of parsley chopped
2 cloves of garlic smashed
1/4 small spoon of pepper
1/4 small spoon of salt
150 gr fontina cheese grated
Olive oil to brush the eggplants

Peel off eggplants partially in stripes lengthwise. Brush them totally with olive oil. Put them on
them oven tray and cook them in the oven at 200 C with fan (ventilatore) for 20-25 minutes. In the meanwhile in a bowl mix feta cheese, tomatoes, green peppers, eggs, parsley, garlic, pepper and salt. When you take the eggplants out of the oven, open some space on each piece of eggplant with the help of a spoon and stuff them with the mixture you prepared. Sprinkle the grated fontina on top of them and cook them in the oven for another 5-10 minutes.