Recipe for Greek Style Stuffed Eggplant
Eggplant is a favorite in Greek cooking and melitzanes me lathi is a classic Greek dish. This eggplant recipe is great as a main dish because it’s incredibly filling, super fresh, and utterly delicious.
Greek Style Stuffed Eggplant (Melitzanes Imam) Recipe Ingredients:
- 2 lbs. long type eggplants
- 1 cup olive oil
- 2 sliced thinly onion
- 2 lbs. ripe tomatoes
- Chopped parsley
- 3-4 cloves, sliced garlic
- 2 tablespoons sugar
Instructions to Make Greek Stuffed Eggplant:
Cut off the green end of each eggplant and in each one make a deep slit almost from end to end.
Heat the oil in a frying pan and fry the eggplants over a low heat 10 minutes, turning once or twice.
Remove from the pan and put into a casserole.
In the same oil in the frying pan, sauté the onions until soft. Add 2 peeled and chopped tomatoes, parsley, garlic, salt and pepper. Allow the mixture to cook for 15 minutes and fill the slits of the eggplants.
Force remaining tomatoes through a sieve and pour over the eggplants.
Add salt, pepper and sugar.
Cover and cook over a low heat or in an oven set to 350 degrees Fahrenheit for 40 to 45 minutes.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston