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Meat Stuffed Eggplant


4-5 eggplants  
 1   lb ground lean meet (beef or veal)  
 3   finely chopped spring onions  
1/2 cup finely chopped  Parsley
 2   cups chopped fresh or canned tomatoes salt and freshly ground pepper  
1/2 cup  Olive Oil
 1   Egg  
 3   tablespoons heavy cream  
 1   1/2 thick  Bechamel Sauce
 2   Egg yolks, lightly beaten  
 1   cup grated Kefalotiri or Romano Cheese  
 2   thinly sliced  Tomatoes

Choose elongated eggplants. Wash, wipe, and cut off the stems. Halve the eggplants lengthwise; sprinkle liberally with salt and place in a colander for 1-2 hours. Rinse with cold water and squeeze out the excess water by pressing between the palms. In a large frying pan, fry the eggplant in olive oil over medium heat, until they are golden brown. Arrange them closely in an oiled ovenproof dish, flesh side up, and set aside. Saute the onion in the oil, until transparent, mix in the ground meat and saute until lightly colored, approximately 10 minutes. Add the tomatoes, parsley, seasoning, and toss briefly over high heat. Then reduce the heat and simmer, covered, until the sauce is very thick. Remove from the heat and lightly, and mix into the meat mixture. With the back of a large spoon, press down the flesh of the eggplant and spread evenly. Prepare the bechamel and fold in the egg yolks and half the grated cheese. Spoon a small amount of bechamel sauce over the meat, smooth the surface and place a cheese and a dash of freshly ground pepper. Pour a small amount of water into the baking dish, and bake in 350░F oven, for about 1 hour, until the tops are golden brown. Serve the dish hot, accompanied by salad-filled tomato cups.

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