Greekpilafstuffedeggplant Recipes

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GREEK PILAF STUFFED EGGPLANT



Greek Pilaf Stuffed Eggplant image

Make and share this Greek Pilaf Stuffed Eggplant recipe from Food.com.

Provided by PBShakes

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 eggplants
1 cup minced onion
2 minced garlic cloves
1 stalk minced celery
1/4 cup sunflower seeds
2 -3 tablespoons olive oil
2 1/2 cups cooked brown rice
1 -2 teaspoon mint (dried or fresh)
1 lemon, juice of
1/4 cup chopped fresh parsley
salt
pepper
crumbled feta (to taste)

Steps:

  • Heat oven to 350°F.
  • Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
  • While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
  • combine remaining ingredients in medium bowl and add onion mixture.
  • Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
  • Scoop mixture into hole in eggplant halves and serve.

GREEK-STYLE STUFFED EGGPLANT



Greek-Style Stuffed Eggplant image

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

three 1/2-pound eggplants
1 teaspoon salt
4 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced
1/3 cup minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 cup crumbled Feta cheese

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.

STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

PAPOUTSAKIAS (STUFFED EGGPLANT (AUBERGINE))



Papoutsakias (Stuffed Eggplant (Aubergine)) image

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

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

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.

MAMA CHIARELLO'S STUFFED EGGPLANT



Mama Chiarello's Stuffed Eggplant image

In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra-virgin olive oil
½ teaspoon grey sea salt
¼ teaspoon black pepper
½ pound ground beef
1 onion, diced small
1 red bell pepper, diced small
3 cloves garlic, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves
1 ¼ cups grated Pecorino Romano cheese
½ cup Progresso® plain Panko crispy bread crumbs
1 whole egg
2 small tomatoes, chopped

Steps:

  • Heat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
  • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g

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