Greek Stuffed Eggplant Recipes

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

GREEK STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees Fahrenheit
• Line a sheet pan with aluminum foil
• Cut the eggplants in half
• Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
• Add olive oil, salt, and pepper
• Roast the eggplant in the oven for 30 minutes
• Remove from oven and let them cool
• When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
• Reserve eggplant pulp and cut into small chunks
• Meanwhile heat 2 teaspoons of olive oil in a skillet over medium heat
• Add the onions and saute until tender for 3-4 minutes
• Add the garlic and saute one minute more
• Add the oregano and cinnamon
• Add the meat and break into small chunks while it cooks
• Add the olives and tomato puree
• Season with salt and pepper
• Stuff the eggplants with this filling
• Crumble feta cheese on top
• Bake for 5-10 more minutes
• Remove from heat and add the tzatziki sauce if you would like

GREEK STUFFED EGGPLANT

Steps:

• Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
• Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
• Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
• While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
• Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.

STUFFED ROASTED EGGPLANT ROLLS (GREECE)

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the eggplant slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant.
• Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.
• Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
• Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!

GREEK-STYLE STUFFED EGGPLANT

Steps:

• Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.
• Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

GREEK STUFFED EGGPLANT

Steps:

• Pre-heat oven to 450 deg. Place whole Eggplants on a wire rack on a cookie sheet and put in the oven Bake for 10-12 minutes or until they begin to soften While the Eggplant is baking chop the mushrooms, yellow peppers, onion and olives and set them aside. (You may place them together in a small bowl for convenience.) Chop the garlic and pistachios and set them aside separately. Grate the cheese (coarse) and set aside. Remove the eggplant from the oven and let cool until you are able to handle it. Cut the eggplants in half, lengthwise. Do not cut off the ends. Using a sharp paring knife, cut around the inside diameter of the skin leaving about 1/8th-1/4" of the flesh of the eggplant. Carefully fold the skin away from the flesh to cut it away from the bottom. Set aside the Eggplant skin boats. Dice the Eggplant into ¼" pieces. Mix the Eggplant with your vegetable mixture. Heat the olive oil in a large skillet on medium-high. Sauté the Eggplant mixture in the skillet and add salt and pepper. Sauté until the eggplant is cooked through and tender (don't worry about the other veggies, if the Eggplant is done the will be also) (about 10-15 minutes). During the sautéing, add your seasoning and stir. After about 5 minutes, add half the wine. Add the remainder at 10 minutes. After the have been cooking about 10 minutes add the garlic and pistachios. Once your Eggplant mixture is finished cooking, spoon it into a bowl and stir in the grated cheese. Spray an appropriately sized baking dish Place the Eggplant skins into the dish. Now spoon the mixture evenly into the Eggplant skins. Reduce the heat of your oven to 350 deg. and bake for 10 minutes. Serve with brown rice or couscous.

GREEK STYLE STUFFED EGGPLANT

Steps:

• Scoop out the insides of the eggplant to within 1/4 inch of the edges. (Score with a sharp paring knige, then scoop out with spoon.) Set eggplant shells aside, and chop the inside. Meanwhile, start sauteing the onion in the olive oil over medium heat in a large frying pan. (You'll need to add the other ingredients later, so make it a large pan.).
• When onions are soft - about 10 minutes, add garlic and chopped eggplant, and more olive oil if needed (the eggplant will soak it up). Continue to saute for several more minutes, until the eggplant is cooked. Add tomato, cinnamon, basil and oregano.
• Remove from heat and stir in bread crumbs, and salt and pepper, to taste. Add lemon juice and crumbled feta cheese, combining thoroughly.
• Lightly salt eggplant shells, then stuff them with the mixture, mounding it on top. (If you have leftover mixture, place in a greased casserole dish and bake alongside the eggplant.) Bake in 350°F oven for 35 minutes.
• Serve with Bechamel Sauce and chopped parsley for garnish.
• Bechamel Sauce -.
• Melt butter in a saucepan over medium heat. Add flour, stirring until combined. Slowly pour in milk, stirring constantly. Continue to stir until thickened, about 5-7 minutes. Add spices with stirring.