Papoutsakias (Stuffed Eggplant (Aubergine))

Recipe by Chopin Liszt
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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