Greek Stuffed Eggplant Recipe - Cooking Index
Greek Stuffed Eggplant Recipe - Cooking Index
| 3 cups | 594g / 20oz | Eggplants - (abt 1 1/4 lbs ea) - split lengthwise (medium) |
| 4 tablespoons | 60ml | Olive oil |
| 1 lb | 454g / 16oz | Ground lamb or lamb sausage removed |
| From casings and crumbled | ||
| 1 1/2 cups | 93g / 3.3oz | Chopped onion |
| 1/2 cup | 73g / 2.6oz | Chopped green bell peppers |
| 2 tablespoons | 30ml | Minced garlic |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Emeril's Essence - see * Note |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 3 teaspoons | 15ml | Roma plum tomatoes - seeded, chopped (medium) |
| 1/4 cup | 23g / 0.8oz | Minced fresh parsley leaves |
| 2 tablespoons | 30ml | Minced fresh oregano |
| 1 cup | 146g / 5.1oz | Bread crumbs |
| 1 cup | 237ml | Crumbled Feta |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the oven to 350 degrees.
Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive oil. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.
In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels.
Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well.
Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.
Divide the filling among the eggplant shells, and sprinkle the remaining 1/4 cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
This recipe yields 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E05) - from the TV FOOD - NETWORK
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