Best Greek Stuffed Eggplant Recipes

GREEK-STYLE STUFFED EGGPLANT (AUBERGINE)

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!

GREEK-STYLE STUFFED EGGPLANT

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.

GREEK STYLE STUFFED EGGPLANT/SUMMER SQUASH/ZUCCHINI

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.

MELITZANES PAPOUTSAKIA (GREEK STUFFED EGGPLANT)

Steps:

• 1. Cut the eggplants in half lengthwise and scoop out the middle leaving the shell about 1/8 inch thick. Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Chop and add the eggplant that was removed from the shells. Add the ground beef and cook until it is browned. Add the tomatoes, wine, cinnamon, parsley, salt and pepper, cover and simmer for 20 minutes. Spread some of the cheese over the bottom of the eggplant shell. Fill the shell with the stuffing. Cover with the bechamel sauce. Place a slice of tomato on top. Cover with the remaining cheese. Bake in a preheated 350-degree oven until the bechamel sauce and the cheese are browned, about 60-90 minutes.
• 2. BECHAMEL SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add nutmeg and salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

GREEK PILAF STUFFED EGGPLANT

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 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.