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Stuffed Eggplant Greek-Style

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Stuffed eggplant greek style is a savory and delicious baked eggplant recipe made with vegetable stuffing. Filled with a mix of cooked tomatoes with onions and eggplant pulp along with cinnamon and parsley for flavor, the stuffed eggplant greek style is topped with anchovy fillets. It is great for serving at parties too.
  Eggplants 2 Small
  Olive oil 3 Tablespoon
  Butter 2 Tablespoon
  Onions 2 Medium, thinly sliced
  Tomatoes 1 Pound, peeled, seeded, chopped
  Garlic 2 Clove (10 gm)
  Salt 1⁄2 Teaspoon
  Bay leaf 1
  Cinnamon stick 2 Inch (1 Piece)
  Pepper 1⁄4 Teaspoon
  Finely chopped parsley 1⁄2 Cup (8 tbs)
  Black olives 8
  Anchovy fillets 8

Remove stems and caps from eggplants.
Heat oil in large skillet.
Add eggplants; cook over medium-high heat 5 minutes.
Remove frompan; cut in half lengthwise.
Carefully scoop out pulp; leave thin shell.
Chop pulp coarsely.
Heat butter in same skillet.
Add onions; cook until golden.
Add tomatoes and eggplant pulp; cook 10 minutes.
Crush garlic with salt; add to tomato mixture.
Add bay leaf, cinnamon, pepper, and parsley; cook 10 minutes.
Fill eggplant shells with mixture.
Garnish each shell with 2 olives and 2 anchovy fillets.
Bake in preheated 375 °F oven 10 minutes

Recipe Summary

Side Dish

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