Stuffed Eggplants (Greek Papoutsakia)

Stuffed Eggplants (Greek Papoutsakia) – Photo By Thanasis Bounas
Stuffed Eggplants (Greek Papoutsakia) – Photo By Thanasis Bounas

Ingredients:

  • 8 long eggplants
  • 500g ground beef
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 ripe tomatoes, finely chopped
  • 2 ripe tomatoes, sliced
  • 100g water for the meat filling
  • 100g water for baking
  • Salt
  • Pepper
  • Sweet paprika
  • 1 bunch of parsley
  • 1 cinnamon stick
  • Olive oil

Instructions:

  1. Wash the eggplants and score them lengthwise.
  2. In a deep skillet, heat olive oil over medium heat. Sauté the eggplants on all sides until slightly golden, then place them in a baking dish.
  3. In the same skillet, sauté the onions, garlic, and ground beef until browned.
  4. Add the chopped tomatoes, parsley, salt, pepper, paprika, cinnamon stick, and 100g water. Let it simmer over medium heat for about 30 minutes, then remove from heat.
  5. Meanwhile, open up the scored part of each eggplant to form a “boat” and stuff with the meat mixture.
  6. Top each filled eggplant with tomato slices, and pour 100g of water into the baking dish.
  7. Bake in a preheated oven at 170-180°C (340-350°F) for approximately 40-45 minutes, adjusting the time as needed based on your oven.
  8. If the dish needs more water during baking, add a little to prevent drying out.

Enjoy this delicious dish warm!

Stuffed Eggplants (Greek Papoutsakia) – Photo By Thanasis Bounas
Stuffed Eggplants (Greek Papoutsakia) – Photo By Thanasis Bounas

Source is from DeliciousPath.com




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