Greek Stuffed Eggplant

Directions

1. Preheat oven to medium. 

2. Cut eggplants in half lengthwise.  Scoop out innards leaving shells ¼ inch thick.  Finely chop innards.

3. Finely chop onions and garlic. Chop tomatoes and set aside.

4. Heat olive oil in a deep skillet.

5. Sauté onions and garlic with salt.

6. Cook over medium heat, stirring intermittently.

7. When the onions are soft and translucent, add the chopped eggplant.  Cover and cook another 8-10 minutes.

8. Add tomato, basil and pepper.  Cover and cook another 10-15 minutes over a medium flame. Stir occasionally.

9. In a large bowl, combine bread crumbs, sesame seeds, nuts and soft cheese.

10.   Add this mixture, along with the lemon juice to vegetables. Mix well.

11.   Stuff the eggplant shells the vegetable mixture.

12.   Arrange eggplant halves in a shallow baking pan and cover with foil.

13.   Bake for 30 minutes.

14.   Prepare Béchamel sauce*.  Ladle some over each portion.

15.   Garnish with cinnamon, nutmeg, paprika and parsley. Serve hot.

 

References: *See the White Sauce recipe.