Papoutsakias Stuffed Eggplant Aubergine Recipes

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.

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 breadcrumbs.
• Wash and dry eggplant.
• Heat oil in a large frying pan.
• Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
• Remove carefully from pan with spatula and place in baking pan.
• Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
• Prepare one cup of bechamel sauce.
• Melt butter in a small saucepan and whisk in flour.
• cook for a minute and slowly add milk, whisking all the while.
• Allow to cool 15 minutes and add 1 egg and remaining cheese.
• 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 (350F) for about 40 minutes until piping hot.
• Very good at room temperature too.

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.