Greek Stuffed Eggplant

Report Violation


1 of 1 Photos Christina
Upload Pic
Posted By: Christina
Posted In:  Vegetables
Page Views:  879 views
Preparation Time:  15 minutes
Cooking Time:  45 minutes
Course: dinner


Other Info

servings: 4-6

Ingredients

U.S.

Ingredients

European

2

Eggplants (large)

2

5 c

Onion

925 g

5

Garlic cloves

5

4 c

Tomatoes

795 g

3 Tbs

Olive oil

3 Tbs

2 tsp

Salt

2 tsp

2 tsp

Basil (dried)

2 tsp

To taste

Black pepper

To taste

3 c

Bread crumbs

450 g

¼ c

Sesame seeds (ground)

45 g

1 c

Nuts (toasted)

142 g

1 c

Soft cheese

115 g

1 Tbs

Lemon juice

1 Tbs

1 recipe

White Sauce*

1 recipe

Dash

Cinnamon

Dash

Dash

Nutmeg

Dash

Dash

Paprika

Dash

To taste

Parsley (fresh)

To taste


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.

No Review has been added yet