Greece, Main Course, Recipes, Southern Europe, Vegetable, Vegetarian

Greek stuffed Eggplants

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Have you seen those purple Eggplants in the grocery store, but were not sure what to do with them? There a several Mediterranean recipes, like fried Eggplant slices or the Moussaka casserole dish, just to mention a few. I especially like these Greek stuffed Eggplants or “Auberginen Boote” and prepare them several times a year.

  • Eggplant, Aubergine
    Eggplant, Aubergine
  • scooped eggplantor Aubergine
    Scoop out Eggplant
  • Fry the eggplants
    Fry the eggplant mixture
  • fill eggplant, preparation
    Fill the scooped out eggplant
  • Auberginen Boote, stuffed eggplant
    Greek stuffed Eggplant

Serve with my Tzatziki recipe

Greek stuffed Eggplants

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AngiesWeb.com
May 7, 2019
by AngiesWeb.com
Cuisine Greek
Category Greece Main Course Recipes Southern Europe Vegetable Vegetarian

Ingredients

  • 1 large Eggplant cut in half and hollowed out
  • 1/2 pound of minced beef
  • 1 medium onion
  • 2 to 3 gloves of garlic
  • Salt and pepper
  • 150 g Feta or sheep cheese
  • ½ cup Sun-dried tomatoes
  • 1-2 tsp. oregano
  • 2 tbsp. Red wine or broth
  • Olive oil
Print this recipe
Auberginen Boote, stuffed eggplant
Persons
2
Serving Size
1
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
There a several Eggplant dishes, but this is one of my favorite.

Instructions

  1. Preheat oven to 375 F.
  2. Mince onions and garlic.
  3. Hollow out eggplant so it has an ½ inch rim.
  4. Cut the rest of the eggplant in cubes.
  5. Heat the olive oil in a deep pan and fry the minced beef until done. Remove the fat.
  6. Add the the diced onion, garlic and oregano, cubed eggplant and sun dried tomatoes.
  7. Continue cooking for 2 minutes.
  8. Season with garlic salt and pepper to your liking
  9. Add Red wine or broth.
  10. Fill the hollowed-out Eggplants
  11. Cover the boats with feta or sheep cheese, Tzatziki or other melting cheese.
  12. Cook in oven for 25 to 30 minutes at 375 F
  13. Serve with Tzatziki and rice or garlic potatoes

Notes

Serve with Tzatziki and rice, potatoes

Tags

Aubergine,
Eggplant,
Greek,
mediterranean,
Vegetarian
Calories
735
30%
Fat
40 g
62%
Saturated
18 g
91%
Carbs
45 g
15%
Protein
50 g
Fiber
14 g
57%
Sugar
20 g
Sodium
1524 mg
63%
Trans fat
1.1 g
Cholesterol
147 mg
49%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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