GREEK STUFFED EGGPLANT
This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.
Provided by Ali Ramee
Categories Healthy Feta Cheese Recipes
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 23.7 g, Cholesterol 25 mg, Fat 17.4 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 5.3 g, Sodium 542.3 mg, Sugar 12.8 g
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.
STUFFED EGGPLANT
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
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
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
GREEK PILAF STUFFED EGGPLANT
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
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
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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GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK …
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5/5 (2)Category Main CourseCuisine Greek
- In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes.
- Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk*(1) to the flour/butter mixture. Each time stir vigorously and wait until the milk is completely incorporated. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Continue to stir until the sauce thickens.
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.
EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - …
From mygreekdish.com
4.9/5 (518)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.
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