Here’s the original recipe:
First, take an eggplant, wash it, and cut off the stem. Slice it lengthwise into pieces about 0.2 inches thick, but don’t cut all the way through—leave the skin intact at the bottom. In the resulting “pockets,” stuff them with sautéed onion rings, finely chopped garlic (ideally young garlic), and slices of tomato. You can also add strips of smoked bacon or prosciutto. Generously sprinkle grated feta cheese and fresh parsley on top. Wrap everything tightly in aluminum foil (2-3 layers). Make several packets (depending on how many you need) and take them with you for a picnic! They can be cooked right on the coals, but it’s better on a grill. Cooking time is short and depends on the heat (if you place them in the coals, about 10 minutes). It’s incredibly delicious. Really.