Best Greek Style Stuffed Eggplantsummer Squashzucchini Recipes

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.

GRILLED GREEK-STYLE ZUCCHINI

Steps:

• Combine zucchini, tomato, olives, and onion in a bowl.
• Combine oil, lemon juice, oregano, garlic salt, and pepper.
• Pour over vegetables and toss to coat.
• Place on a double thickness of heavy-duty foil(about 23 inx 18in).
• Fold foil around vegetables and seal tightly.
• Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
• Sprinkle with Parmesan Cheese.

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!