Eggplant Stuffed Greek Style

Course : Greek
Serves: 6
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2 medium eggplants - -- (abt 1 lb ea)
3/4 cup olive oil
1 pound lamb or beef -- ground (or a mixture of both)
1 medium Onion -- chopped
2 cloves garlic -- crushed
1 teaspoon dried oregano -- hand crushed
1 1/2 cups Greek tomato sauce -- see * note 1
1 cup kefalotyri cheese -- see * note 2
1 teaspoon freshly-ground black pepper -- to taste
1 teaspoon salt -- to taste

Preparation / 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 1/2-inch thick slices and sprinkle evenly with about 1 1/2 tbs salt. Arrange in a colander and allow the vegetables to drain for 1/2 hour. Rinse off and pat dry with paper towels. Heat a large frying pan and add 2 tablespoons of the oil. Sauté 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 1/2 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 1/2 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.

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