When I visited Summer Jo’s, the food was outstanding. I have friends who I know continue to eat there regularly. So, I never hesitate to recommend a recipe from Summer Jo’s. This twist on Moussaka is great.

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Slice eggplants in half and score deeply, being careful not to pierce the outer skin. Sprinkle generously with salt and set aside to drain for 30 minutes. Place eggplant halves cut side up in a baking pan and bake at 375 degrees for 45 minutes to an hour, until tender.

Heat olive oil in skillet. Add onions and garlic and cook for 3 minutes. Add zucchini, chopped tomatoes, garbanzo beans, capers, nuts, parsley, and basil and cook 15 to 20 minutes, until zucchini is tender.

Remove eggplants from oven and scrape the pulp away from the skin, taking care to leave the skin intact. Chop pulp coarsely and add to zucchini mixture along with lemon juice, breadcrumbs, and beaten egg. Season with plenty of salt and pepper.

Oil a 6-cup souffle dish and line it with the eggplant skin, slit so they lie flat, the shiny side against the mold. Fill with half the eggplant mixture and distribute the halved artichoke hearts evenly over the top. Cover with remaining filling. Cover dish with aluminum foil.

Place souffle dish in a baking pan with one inch of water on the bottom. Bake in a preheated 375 degree oven for one hour. Invert on a serving platter and serve hot, surrounded by a drizzle of your favorite tomato sauce.


3 Eggplants
3 tablespoons Olive Oil
1 cup chopped Onion
1-1/2 teaspoon finely chopped Garlic
2 cups Zucchini, 4-inch dice
1 Tomato, peeled, seeded, and chopped
3/4 cup cooked Garbanzo Beans
3 tablespoons Capers
3 tablespoons Pine Nuts
3 tablespoons Chopped Parsley
1-1/2 teaspoon Basil
1 tablespoon Lemon Juice
1 cup Breadcrumbs
1 Egg
3 Artichoke Hearts, halved

The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

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