Papoutsakias (Stuffed Eggplant (Aubergine)) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The name is Greek for little shoes , which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven. Ingredients:
3 medium eggplants |
1 lb ground beef or 1 lb ground lamb |
1 (16 ounce) can tomato sauce |
1/3 cup olive oil |
4 garlic cloves |
2 tablespoons grated parmesan cheese |
basil |
salt and pepper |
Directions:
1. Cut eggplants in half lengthwise.
2. Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh).
3. Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
4. While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
5. Remove meat and set aside.
6. Meanwhile, chop eggplant flesh coarsely and garlic finely.
7. Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
8. Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
9. Fill the shells with the mixture.
10. Sprinkle with grated cheese.
11. Roast until bubbly and brown, about 5 minutes.
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