Greek Stuffed Eggplant How to prepare
Greek eggplant recipe Ingredients
• 3 medium eggplants (about 11/4 pounds each), split lengthwise
• 4 tablespoons olive oil
• 1 pound ground lamb, or lamb sausage removed from casings and crumbled
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon Essence, recipe follows
• 1/2 teaspoon ground black pepper
• 3 medium Roma plum tomatoes, seeded and chopped
• 1/4 cup minced fresh parsley leaves
• 2 tablespoons minced fresh oregano
• 1 cup bread crumbs
• 1 cup crumbled Feta
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise and with a sharp knife score the pulp
in a diamond pattern, being careful not to pierce the skins. Scoop
out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
Place the eggplant shells on a greased baking sheet and lightly brush
the inside of each half with about 1 teaspoon of olive. Bake until
the shells are softened but not brown, about 15 minutes. Remove from
the oven and let cool.
In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high
heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes.
Remove with a slotted spoon to drain on paper towels. Add the onions
and bell peppers to the fat in the pan and cook, stirring, for 3 minutes.
Add the garlic, eggplant, salt, Essence and pepper, and cook until
the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until
they give off their liquid, 3 minutes. Add the parsley and oregano,
and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs
and mix well into the vegetables. Stir in the feta, and re-season
as needed.
Divide the filling among the eggplant shells, and sprinkle the remaining
1/4-cup of bread crumbs over the tops. Bake until the tops are golden
and the stuffing is heated through, about 30 minutes.
Essence:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Your Greek eggplant recipe is ready now
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