Papoutsakias Stuffed Eggplant Aubergine Recipes

PAPOUTSAKIAS (STUFFED EGGPLANT (AUBERGINE))

Steps:

• 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.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
• Set aside the shells as they will be used for"bowls".
• Chop peppers, onion, and eggplant meat into small pieces.
• Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
• Add chopped veggies and saute until soft.
• Add the cooked rice and mix well, using more seasoning, if necessary.
• Spoon the mixture into the eggplant shells.
• Top with shredded cheese.
• Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
• And viola!
• Dinner is served!

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut eggplant in half length-wise.
• Carefully scoop out flesh leaving ½-inch on bottom and sides.
• Chop up flesh and place into a colander in sink; toss with ¼ C salt.
• Top with a heavy bowl or pot and let stand for 30 minutes.
• After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
• Heat large skillet or pot; add oil.
• Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
• Add peppers, eggplant, zucchini, and mushrooms.
• Cook 5-10 minutes over medium heat.
• Drain mixture.
• Add bread crumbs and cheesel mix thoroughly.
• Fill each eggplant half with mixture.
• OPTIONAL: Top with additional grated cheese.
• Bake at 350° for 25 minutes.

MUSHROOM STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375°F.
• Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
• Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
• While eggplant shells are in oven, finely chop the eggplant pulp.
• In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
• Stir in parmesan cheese and HALF of the breadcrumbs.
• Turn oven down to 350°F Remove eggplant shells.
• Spoon mixture into eggplant shells.
• Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
• Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

VEGETARIAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350°F.
• Wash the eggplant well--do not peel.
• Cut each eggplant in half lengthwise.
• Scoop out centers, leaving a 1-inch shell.
• Dice eggplant pulp and reserve.
• Fill a large skillet with ½ inch of water and 1 teaspoon salt.
• Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
• Lower the flame, cover and let simmer for 10 minutes.
• Drain the shells and put them on a baking sheet, skin side down.
• Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
• Add tomato paste, sugar, seasonings, and the cooked kidney beans.
• Simmer uncovered 10 minutes longer.
• Fill shells with vegetable mixture and top with grated cheese.
• Bake for 10 minutes.

STUFFED EGGPLANT(AUBERGINE) (MELITZANES PAPOUTSAKIA)

Steps:

• Brown onions and meat lightly in butter, stirring constantly.
• Add tomatoes, salt and pepper.
• Cook covered for about 15 minutes.
• Remove from heat.
• Add parsley, egg, 1/4 cup cheese and bread crumbs.
• On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
• Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
• Insert knife blade into incision and stuff with meat mixture.
• Prepare bechamel sauce.
• Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• Cook, stirring constantly, until thick and smooth.
• Add the egg and remaining cheese to the sauce.
• Pour about a tablespoon on top of each Eggplant.
• Sprinkle with additional grated cheese and dot with butter.
• If desired, add tomato sauce to the pan.
• Bake in a moderate oven for about 35 minutes.

MOUSSAKA-STYLE STUFFED EGGPLANT (AUBERGINE)

Steps:

• Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
• Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
• Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
• Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
• Preheat the oven to 400°F.
• Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
• Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
• Heat 2 tablespoons of oil in a large skillet over medium high heat.
• Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
• Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
• Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
• Remove from the heat and stir in 1/2 cup of the ricotta.
• Season to taste and spoon into the 4 eggplant halves.
• Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
• Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
• Bake until the tops are very brown--25 to 35 minutes.
• Sprinkle with parsley and serve.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Heat oven to 350.
• In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
• Cut eggplants in half lengthwise. Remove and cube pulp, leaving 1/4-inch shell.
• In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. Cook over medium heat until tender (5 minutes).
• In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
• Place eggplant shells in 13x9 baking pan. Spoon mixture into shells and sprinkle with Mozzarella cheese.
• Bake 40-45 minutes until fork tender.

BAKED STUFFED BABY EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 400 degrees.
• Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• In a large skillet, heat remaining oil over medium-high heat until hot.
• Add garlic, onion and red pepper; sauté for one minute until tender.
• Next, add rice through tomatoes, stir together well.
• Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• Chop pulp, add to rice mixture and mix well.
• Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• Uncover and bake an additional 10 minutes or until lightly browned.
• Garnish with more fresh basil and feta cheese, if desired.