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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 Scoop out Eggplant Fry the eggplant mixture Fill the scooped out eggplant Greek stuffed Eggplant
Serve with my Tzatziki recipe
Greek stuffed Eggplants
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
There a several Eggplant dishes, but this is one of my favorite.
Preheat oven to 375 F.
Mince onions and garlic.
Hollow out eggplant so it has an ½ inch rim.
Cut the rest of the eggplant in cubes.
Heat the olive oil in a deep pan and fry the minced beef until done. Remove the fat.
Add the the diced onion, garlic and oregano, cubed eggplant and sun dried tomatoes.
Continue cooking for 2 minutes.
Season with garlic salt and pepper to your liking
Add Red wine or broth.
Fill the hollowed-out Eggplants
Cover the boats with feta or sheep cheese, Tzatziki or other melting cheese.
Cook in oven for 25 to 30 minutes at 375 F
Serve with Tzatziki and rice or garlic potatoes
Serve with Tzatziki and rice, potatoes
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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