6 medium eggplant, cut in half lengthwise, scored and salted
2 brown onions, finely chopped
3 cloves garlic, minced
100ml extra virgin olive oil
1 bunch parsley, leaves chopped
1 handful mint, leaves chopped
150 grams fetta, crumbled
150 grams kefatotyri, grated
150 grams graviera, grated
2 lemons, cut into wedges
black pepper, to taste

Method:

Fry the onion and garlic over medium heat in the oil until golden. Combine with the remaining ingredients and set aside.

Rinse the eggplant and pat dry. Brush each eggplant half with olive oil and bake for 30 minutes in moderate oven. Remove from the oven. Divide the cheese mix between the eggplant halves and spread over the surface to form a crust. Place back into the oven for another 10 minutes. Serve with the lemon wedges.

Serves 4-6