Best Greek Eggplant Recipes

 

Ingredients:

4 eggplants
Olive oil 4-5 tablespoons
Paprika to taste
Salt and pepper to taste

For stuffing:

500 g lean minced meat
3 tomatoes
1 red bell pepper (chopped)
1 onion (chopped) chopped )
Water 200 ml
A little olive oil
Tomato paste 25 g
4 garlic cloves (chopped)
Chili flakes (optional)
Spices to taste
Salt and pepper to taste

For garnish:

Grated light cheese 150 g
2- 3 sprigs of chopped parsley

Best Greek Eggplant Recipes

Directions:

Preheat the oven to 180°C (350°F).
Cut the eggplant in half lengthwise, scoop out the flesh, and leave a 1cm wide border at the edge. Set the hollowed out pulp aside.
Brush the inside of the eggplant shell with olive oil and sprinkle with paprika, salt and pepper. Place on a baking sheet lined with parchment paper.
Heat olive oil in a pot over medium heat. Add onions and garlic and fry until fragrant.
Add minced meat and fry until brown. Next, add diced red bell pepper and chopped tomatoes. Simmer for a few minutes until the vegetables are soft.
Stir in tomato paste, water, chili flakes (if using), and spices. Simmer until sauce thickens slightly, about 10 minutes.
Season the filling with salt and pepper.
Stuff the eggplant shells with the meat mixture and sprinkle grated cheese on top.
Bake in the preheated oven for about 25 to 30 minutes, or until the eggplant is tender and the cheese is golden brown.
When ready, garnish with chopped parsley before serving.
Enjoy delicious and nutritious stuffed eggplant