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Extra Cheesy Greek Stuffed Eggplant
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°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 2 tablespoons 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 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced red bell pepper and chopped eggplant flesh to the skillet. Cook for another 5 minutes, until the vegetables are tender.
- Stir in the cherry tomatoes, feta cheese, Parmesan cheese, parsley, and oregano. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the cheese is melted and the mixture is well combined.
- Spoon the vegetable and cheese mixture into the baked eggplant shells, dividing it evenly among them.
- Return the stuffed eggplants to the oven and bake for 20-25 minutes, until the eggplant shells are tender and the filling is heated through and golden brown on top.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your extra cheesy Greek stuffed eggplant!
The history of Greek Stuffed Eggplant, or "Papoutsakia," dates back to ancient Greece, where eggplants were a staple in Mediterranean cuisine. This classic dish features eggplants hollowed out and stuffed with a savory mixture of ground meat, tomatoes, onions, and aromatic herbs, then topped with a generous amount of cheese before being baked to perfection. The addition of extra cheese adds a rich and indulgent twist to this traditional recipe, elevating its flavor profile. In Greece, talented chefs and home cooks alike take pride in perfecting the art of making Papoutsakia. The dish is popular in tavernas and family-owned restaurants throughout the country, with each region adding its own unique touch to the recipe. The best versions of this dish can be found in the picturesque islands of Santorini and Crete, where locally sourced ingredients and traditional cooking methods are celebrated. When making Greek Stuffed Eggplant with extra cheese, it's essential to use high-quality feta and kefalotyri cheeses for an authentic taste. Some alternative methods for making this dish include adding a layer of creamy béchamel sauce on top before baking, creating a delightful variation known as "Melitzanes Papoutsakia." Whether enjoyed as a hearty appetizer or a satisfying main course, this cheesy twist on a Greek classic is sure to delight food enthusiasts seeking a taste of the Mediterranean.
70 min
4
380 calories
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