EASY GREEK VEGETARIAN STUFFED AUBERGINE/EGGPLANT
A healthy and hearty vegetarian meal that is so easy to prepare and full of Greek flavour too.
Provided by Karon Grieve
Categories vegetarian main
Time 50m
Number Of Ingredients 13
Steps:
- Pierce the aubergine all over with a fork and then wrap in foil and bake in the oven at 180C/350F for 30 minutes.
- Cut in half and scoop out the cooked flesh and chop up into small pieces.
- Mix the cooked aubergine flesh with all other ingredients in a bowl (omit the coriander)
- Stuff all of this back into the aubergine shells and grill for 10 minutes at high heat.
- Serve with a wedge of lemon and scattered with fresh coriander.
Nutrition Facts : Calories 219 kcal, Carbohydrate 34 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 200 mg, Fiber 9 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
GREEK-STYLE STUFFED EGGPLANT (AUBERGINE)
Make and share this Greek-Style Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
- With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
- Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
- Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
- Transfer to a colander; toss with salt, and let them drain for 30 minutes.
- Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
- Broil them on a 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 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
- Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
- Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
- Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
- Divide the filling among the shells mounding/heaping it.
- Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!
Nutrition Facts : Calories 355.1, Fat 26, SaturatedFat 10.4, Cholesterol 50.1, Sodium 1221.9, Carbohydrate 22.5, Fiber 8, Sugar 11, Protein 11.3
PAPOUTSAKIAS (STUFFED EGGPLANT (AUBERGINE))
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.
Provided by Chopin Liszt
Categories Greek
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggplants in half lengthwise.
- 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).
- 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.
- While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
- Remove meat and set aside.
- Meanwhile, chop eggplant flesh coarsely and garlic finely.
- Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
- Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
- Fill the shells with the mixture.
- Sprinkle with grated cheese.
- Roast until bubbly and brown, about 5 minutes.
GREEK-STYLE STUFFED EGGPLANT
Categories Tomato Side Broil Vegetarian Low Cal Feta Eggplant Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
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.
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EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA
From mygreekdish.com
4.9/5 (519)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
GREEK-STYLE STUFFED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 250 per servingServings 4
- Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.
- Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.
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