Greek Pilaf Stuffed Eggplant Food

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 PILAF STUFFED EGGPLANT

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 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 EGGPLANT

Steps:

• Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
• Chop up the eggplant you scooped out into small pieces.
• Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
• Saute until the onion is clear and soft and the eggplant is cooked through.
• Add the tomato and basil or fresh herbs saute a few minutes longer.
• Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
• Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
• Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
• Enjoy!

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.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

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.

MASALA STUFFED EGGPLANT

Steps:

• Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
• In a saucepan, bring 3 cups water to a boil over medium-high heat.
• Add in potatoes; cook for 15 minutes.
• Add in eggplant pulp, cover and cook for 3 minutes.
• Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
• Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
• Let cool.
• Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
• Add cumin seeds to a large dry cast-iron skillet over medium heat.
• Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
• Allow the skillet to cool slightly; spray with non-stick cooking spray.
• Place over medium heat and add oil; tilt skillet to coat.
• Add in the onion; cook and stir for 7 minutes or until just starting to brown.
• Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
• Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
• Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
• Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
• Lower the heat, cook and stir to heat thoroughly.
• Add the chickpeas and stir to combine.
• Season more to taste if needed.
• Take skillet from heat.
• Stuff eggplant shells with potato-eggplant mixture.
• Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
• Cover tightly with foil and bake at 400° for 45 minutes.
• Sprinkle fresh cilantro over the top if desired and serve.

EGGPLANT LOVERS STUFFED EGGPLANT

Steps:

• Preheat 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.
• Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper.
• Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
• Drain the beef, removing the extra, unnecessary fat. 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 onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 60 minutes in preheated oven. Let cool briefly, slice width-wise and serve.

PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)

Steps:

• Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
• Add tomatoes, salt and pepper.
• Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
• Remove from heat.
• Add parsley, egg, 1/2 cup cheese and bread crumbs.
• Preheat oven to 350°F.
• Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
• Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
• Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
• Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• Cook, stirring constantly, until thick and smooth.
• Remove from heat.
• Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
• Pour about one tablespoon on top of each eggplant pocket.
• Sprinkle with additional grated cheese and dot with butter.
• Add tomato sauce to the pan.
• Bake for about 35 minutes longer.

SICILIAN STUFFED EGGPLANT

Steps:

• Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
• Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
• Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.