Recipe for Greek Style Stuffed Eggplant
Greek Style Stuffed Eggplant (Melitzanes Papoutsakia) Recipe Ingredients:
- 2 finely chopped onions
- 1 lb. ground beef
- 2 peeled and chopped tomatoes
- 1/4 cup butter
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Chopped parsley
- 2 slightly beaten eggs
- 1/2 cup grated Kefalotiri cheese
- 2 tablespoons breadcrumbs
- 2 1/4 lbs. (about 12, long and thin) aubergines
- 1 1/2 cups olive oil
- 1 cup Béchamel sauce
- 1 1/2 cups tomato sauce
How to Prepare Greek Stuffed Eggplant:
Brown onions and meat lightly in butter, stirring constantly.
Add tomatoes, salt and pepper.
Cook covered for about 15 minutes.
Remove from heat.
Add parsley, egg, 1/4 cup cheese and breadcrumbs.
Peel an inch strip from one end to the other or each aubergine and make a cut lengthwise to within an inch of each end. (On one side of the aubergine only.) Wash and dry.
Heat oil in a large frying pan.
Cook slowly, over medium heat about 6 aubergines at a time (covered) until soft and light brown, turning occasionally.
Remove carefully from pan with spatula and place in baking pan, keeping cut surface of each aubergine on top.
Insert knife blade into slashes and stuff with meat mixture.
Prepare one cup of béchamel sauce.
Add 1 egg and remaining cheese. Pour about a tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter.
If desired, add tomato sauce to the pan.
Bake in an oven that has been set to 350 degrees Fahrenheit for about 35 minutes or until the eggplants get soft and the mixture is cooked all the way through.
This post was written by GreekBoston.com