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Greek Stuffed Eggplant
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1/2 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped-out flesh and set aside.
- Brush the eggplant shells with 1/4 cup of olive oil and place them on a baking sheet. Bake for 15 minutes, then remove from the oven and set aside.
- In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
- Add the chopped eggplant flesh to the skillet and cook for another 5 minutes.
- Stir in the cooked quinoa, feta cheese, parsley, and oregano. Season with salt and pepper to taste.
- Spoon the quinoa mixture into the eggplant shells and sprinkle with grated Parmesan cheese.
- Bake for 30-35 minutes, or until the eggplant is tender and the filling is golden brown.
- Serve hot and enjoy!
Greek Stuffed Eggplant, or "Papoutsakia," is a traditional Greek dish that dates back to ancient times. The dish features eggplants hollowed out and stuffed with a savory mixture of ground meat, tomatoes, onions, and aromatic herbs like oregano and parsley. The stuffed eggplants are then topped with a creamy béchamel sauce and baked to perfection. This mouthwatering dish is a staple in Greek cuisine and is often enjoyed in tavernas and homes across Greece. Renowned Greek chefs like Argiro Barbarigou and Akis Petretzikis have put their own modern twists on this classic recipe, adding a contemporary flair to the traditional dish. For the best Papoutsakia experience, head to Athens, where local tavernas serve up authentic and delicious versions of this beloved dish. The key to nailing this dish lies in the perfect balance of flavors in the stuffing and achieving a creamy, golden-brown béchamel topping. While the classic recipe calls for ground meat, there are also delicious vegetarian versions available, with lentils or mushrooms as a tasty alternative. Whether you're in Greece or cooking at home, Greek Stuffed Eggplant is a must-try for anyone looking to savor the rich flavors of Greek cuisine.
90 min
4 servings
320 calories
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