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
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/SUMMER SQUASH/ZUCCHINI
This is a great recipe for using up your bland summer vegetables from the garden. You can use it with eggplant, summer squash, zucchini, or all the above! I found that it is easiest if you break the work into two days, starting on a day when you will already have the oven on for something else. In the recipe I state "zucchini," but use whichever vegetable you have instead.
Provided by All-Natural-Nut
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- day one.
- coat zucchini with light coating of olive oil or other fat.
- roast zucchini in 400-450 degree oven for 20 minutes.
- meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
- lower flame to medium, and add thyme, oregano, salt & pepper.
- chop onions & add.
- mince garlic & add.
- chop tomato & add.
- measure wine & deglaze with it.
- cool both the zucchini and meat mixture, & store in fridge til next day.
- day two.
- blend together: butter, breadcrumbs & cheese, and set aside.
- slice squash lengthwise, scoop center, chop the scooped zucchini "meat," & add to meat mixture.
- lay zucchini shells in a baking pan.
- add 1 egg and breadcrumbs to meat mixture.
- fill zucchini shells with meat mixture.
- top with breadcrumbs & cheese mixture.
- bake at 400 for 40 minutes or until crumb mixture is browned.
Nutrition Facts : Calories 550.5, Fat 25.3, SaturatedFat 11.6, Cholesterol 137, Sodium 1083.7, Carbohydrate 39.5, Fiber 6.9, Sugar 12.8, Protein 31
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.
More about "greek style stuffed eggplant recipes"
EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - …
From mygreekdish.com
4.9/5 (518)Total Time 1 hr 40 minsCategory MainPublished 2013-05-15
- 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.
GREEK-STYLE STUFFED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Published 2003-06-19Servings 4Calories 250 per serving
- 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.
GREEK STUFFED EGGPLANT RECIPE - EATINGWELL
From eatingwell.com
5/5 (2)Total Time 35 minsCategory Healthy Feta Cheese RecipesPublished 2020-05-22
- 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.
EASY GREEK STUFFED EGGPLANT (PAPOUTSAKIA OR 'LITTLE SHOES ...
From scrummylane.com
- Pre-heat the oven to 355F/180C. Slice each eggplant in half lengthwise. On the cut side, score around the edge of each, leaving around a 1cm border. Then on the inside, score in a criss-cross pattern. Go as deep as you can without slicing through the bottom of the eggplant. This isn't as tricky as it sounds!
- Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
- To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
PAPOUTSAKIA - GREEK STUFFED EGGPLANTS - THE GREEK FOODIE
EASY GREEK-STYLE EGGPLANT RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
AMAZING GREEK STUFFED EGGPLANT - LIVING SWEET MOMENTS
EGGPLANTS STUFFED WITH ONIONS, RAISINS, AND GRAPE MOLASSES ...
From dianekochilas.com
- In a deep skillet or wide pot over medium heat, warm 3 tablespoons of olive oil and cook the onions until wilted and just starting to brown, about 12 to 15 minutes. Stir in the garlic. Add the tomatoes and stir to combine. Raise heat to medium-high and cook for about 10 to 15 minutes all together, until most of the liquid from the tomatoes cooks off. Stir in the raisins, petimezi and balsamic. Set aside to cool.
- Cut the eggplant down the middle lengthwise, keeping the stems intact (they look pretty when baked).
GREEK STYLE VEGETARIAN STUFFED EGGPLANT: MELITZANES ...
From dimitrasdishes.com
- Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK …
From 30daysofgreekfood.com
- 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.
VEGAN STUFFED EGGPLANT (Παπουτσάκια νηστίσιμα) - MIA ...
From miakouppa.com
- Wash your eggplants and remove the stem with a sharp knife (be careful as the stems can have pointy thorns on them). To remove the stems slide the knife under the stem (between the eggplant and the stem) and cut it away at an angle (see photo on post). Once the stem is removed, cut the eggplant in half, lengthwise.
- Pick through your lentils to remove any shriveled ones, and any small stones. Rinse well and soak in a bowl of cold water for 20 - 30 minutes.
- Bring a pot of water to a boil and add in the peeled and diced potatoes. Reduce heat and cook potatoes over medium heat until they are easily pierced by a sharp knife; this will take approximately 20 minutes, depending upon how large you cut your potatoes.
RECIPE FOR GREEK STYLE STUFFED EGGPLANT - GREEK BOSTON
From greekboston.com
Estimated Reading Time 2 mins
GREEK STUFFED EGGPLANT - EMERILS.COM
From emerils.com
GREEK-STYLE STUFFED EGGPLANT RECIPE RECIPE
From crecipe.com
GREEK STYLE STUFFED EGGPLANT - ALL INFORMATION ABOUT ...
From therecipes.info
GREEK-STYLE STUFFED EGGPLANT - FOOD TO LOVE
From foodtolove.co.nz
STUFFED EGGPLANT GREEK-STYLE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
TURKEY STUFFED EGGPLANT RECIPES - CREATE THE MOST AMAZING ...
From recipeshappy.com
GREEK STYLE STUFFED EGGPLANT RECIPE - ALL INFORMATION ...
From therecipes.info
RECIPE FOR GREEK STYLE STUFFED EGGPLANT - GREEK BOSTON
From greekboston.com
GREEK STUFFED EGGPLANT RECIPES BAKED : OPTIMAL RESOLUTION ...
From recipeschoice.com
GREEK STUFFED EGGPLANT – PAPOUTSAKIA – MY ROI LIST
From myroilist.com
PAPOUTSAKIA (GREEK BAKED STUFFED EGGPLANT) RECIPE — GREEK ...
From greekcitytimes.com
10 STUFFED EGGPLANT RECIPES - EATINGWELL
From eatingwell.com
GREEK STUFFED EGGPLANT RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAPOUTSAKIA (GREEK STUFFED EGGPLANT) RECIPE - CULINARY ...
From culinarybackstreets.com
GREEK-STYLE STUFFED EGGPLANT RECIPE
From crecipe.com
STUFFED BABY EGGPLANT GREEK STYLE - CREATE THE MOST ...
From recipeshappy.com
PAPOUTSAKIA (STUFFED EGGPLANT) RECIPE — GREEK CITY TIMES
From greekcitytimes.com
BEST STUFFED BABY EGGPLANT GREEK STYLE RECIPES | FOOD ...
From foodnetwork.ca
GREEK BAKED EGGPLANT WITH FETA CHEESE RECIPE
From thespruceeats.com
GREEK STUFFED EGGPLANT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEK STUFFED EGGPLANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEK STUFFED EGGPLANTS - PAPOUTSAKIA | AKIS PETRETZIKIS ...
From youtube.com
7 GREEK, ITALIAN AND LEBANESE EGGPLANT RECIPES ...
From mediterraneanliving.com
GREEK-STYLE STUFFED EGGPLANT - SIDE DISH RECIPES
From fooddiez.com
10 BEST GREEK STUFFED EGGPLANT VEGETARIAN RECIPES - FOOD NEWS
From foodnewsnews.com
GREEK-STYLE STUFFED EGGPLANT (AUBERGINE) RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED EGGPLANT, AUBERGINE RECIPES: GREEK, TURKISH, OTHER ...
From top40recipes.com
GREEK STUFFED EGGPLANT - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
You'll also love