Recipe Chiotikes Melitzanes – Eggplant Stuffed with Greek Caviar
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This recipe originated on the island of Chios in its northern villages. However, this stuffed eggplant dish is prepared throughout Greece. You’ll want to find authentic tarama to use in this dish. If you can’t use whatever caviar you can find.
Chiotikes Melitzanes Ingredients:
- 2 pounds small eggplants, (about 12 total)
- Salt, to taste
- Olive oil, for brushing
- 1/2 cup bread crumbs
- 2/3 cup milk
- 5 scallions, trimmed and chopped
- 3 tablespoons tarama or caviar
- 6 tablespoons Greek olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup chopped, fresh parsley
Preheat the oven to 400 degrees Fahrenheit. Brush a baking sheet with olive oil and set aside.
Cut each eggplant in half lengthwise and scoop out the seeds. Sprinkle with salt and set aside.
Add the bread crumbs and milk to a medium mixing bowl and stir. Let them sit for five minutes so that the bread crumbs become moistened. Add the scallions, tarama, 6 tablespoons of olive oil, vinegar, and parsley and stir gently to combine all the ingredients.
Spoon the mixture evenly into each of the eggplant halves. Place the eggplant halves skin side down on the baking sheet and place in the center of the oven. Bake for fifteen minutes or until the eggplant becomes soft and the filling mixture is cooked all the way through.
This post was written by GreekBoston.com