Eggplant stuffed greek style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants -; (abt 1 lb ea) |
| ¾ | cup | Olive oil |
| 1 | pounds | Ground lamb or beef |
| (or a mixture of both) | ||
| 1 | Onion; chopped | |
| 2 | Garlic cloves; crushed | |
| 1 | teaspoon | Dried oregano; hand crushed |
| 1½ | cup | Greek Tomato Sauce; see * Note 1 |
| 1 | cup | Kefalotyri cheese; see * Note 2 |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
Directions
* Note 1: See the "Greek Tomato Sauce" recipe which is included in this collection. * Note 2: Available in good delicatessens.
Slice the eggplants into ½-inch thick slices and sprinkle evenly with about 1½ tbs salt. Arrange in a colander and allow the vegetables to drain for ½ hour. Rinse off and pat dry with paper towels. Heat a large frying pan and add 2 tablespoons of the oil. Saute the meat, along with the onion, garlic, oregano and salt and pepper to taste. Cook until the meat is browned and the onions clear. Add ½ cup of the tomato sauce and simmer for 15 minutes longer. Set aside. Pan-fry the eggplant slices in a bit of the olive oil, reserving ½ cup oil for the final step. Brown on both sides. Place some of the meat mixture between two slices of eggplant and arrange on an oiled baking sheet. Drizzle the top of each serving with the remaining tomato sauce. Top with the cheese and bake at 350 degrees until all is hot and very tender.
Comments: Prepared properly, eggplant is one of the most delicious vegetables I know. This recipe makes a nice individual eggplant dish as each serving looks like a little pie.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-15-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.