Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This comes from an article I clipped from a magazine years ago "Greek Gourmet Dinner Party". I first served it for a dinner party in 1981. This is a Greek favorite, molded to provide a dramatic accompaniment to Rolled Leg of Lamb with Walnut Stuffing. It can be made up to two days before you want to serve it.

Ingredients Nutrition

Directions

  1. Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
  2. Cut stems from eggplants and quarter each lengthwise.
  3. With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
  4. Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
  5. Fill a Dutch oven about half full of water and heat to boiling.
  6. Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
  7. When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
  8. In a large skillet heat oil.
  9. Add mushrooms and onions; saute 5 minutes.
  10. Stir in tomatoes and cinnamon; reduce heat to low.
  11. Squeeze eggplant pulp to remove moisture and add to skillet.
  12. Cook, stirring occasionally, for 10 minutes.
  13. In a small saucepan over medium heat, melt butter.
  14. Stir in flour and cook for 1 minute.
  15. Pour in milk and stir constantly until mixture thickens; add nutmeg.
  16. Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
  17. Remove from heat; set aside.
  18. Preheat oven to 350 degrees.
  19. Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
  20. Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
  21. Put casserole in baking pan on oven rack. Fill baking pan with hot water.
  22. Bake 1 1/2 hours.
  23. Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
  24. *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
  25. Invert onto serving dish; cut into wedges to serve.

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