Papoutsakiasstuffedeggplantaubergine Recipes

PAPOUTSAKIA

Steps:

• Trim the stems from the eggplant. Cut the eggplants in half lengthwise and, taking care not to break the skins, gently scoop out the flesh.
• Chop the flesh and set aside.
• Parboil the skins for 3 minutes, arrange in a lightly oiled baking dish and set aside.
• Heat 1/4 tablespoon of olive oil in a large non-stick pan, add the minced lamb and stir constantly, until all the meat is browned.
• Remove the meat, draining off any juices, and set aside.
• Add 3/4 tablespoon of olive oil to the same pan, add onions and garlic, and sauté until soft but not brown.
• Add the reserved eggplant flesh, tomatoes, salt and pepper to taste and stirring occasionally cook for 4-5 minutes, until contents of the pan have softened.
• Add the tomato paste and cook for 1 minute.
• Add the wine and cook for 1 minute.
• Add the remaining ingredients. Check seasoning, and simmer for 45 minutes.
• Combine the yoghurt, eggs, cheese and nutmeg. Season to taste.
• Preheat oven to 180°C.
• Gently scoop the meat sauce into the eggplant skins which you placed earlier in a baking dish. (The liquid should have reduced sufficiently while the meat sauce was simmering but, if your sauce looks watery, drain off some of the liquid first. You could spoon it into the baking dish around the eggplant skins, or simply discard it.).
• Top the meat sauce-filled eggplant skins with your white sauce and sprinkle with grated Parmesan.
• Bake for 20 minutes or until golden.
• Serve with a Greek salad, crusty rolls and the rest of the bottle of red wine.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

PAPOUTSAKIAS (STUFFED EGGPLANT (AUBERGINE))

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.