Greek Style - Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia
Vložit
- čas přidán 12. 09. 2024
- Μελιτζάνες παπουτσάκια
Get this recipe with exact measurements here: www.dimitrasdis...
Serves 4:
2 eggplants
2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
5 small Portobello mushrooms, chopped
14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
pinch crushed red pepper flakes
about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.
Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
Brush inside and outside with some olive oil and season with salt and pepper.
Place on a baking tray lined with foil.
Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.
Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.
To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.
Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.
Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.
Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.
Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.
Remove from oven and set aside to cool at least 10 minutes before serving.
Serve with salad and toasted hearty bread.
Enjoy!
Official Facebook Page: / dimitrasdishes
Instagram: / dimitras.dishes
Pinterest: / dimitrasdis0637
Twitter: / dimitrasdishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: amzn.to/2e2p8ED
Kitchen Aid Mixer: amzn.to/2dQXU0b
Food Processor: amzn.to/2eXcvZd
Microplane: amzn.to/2eL2vTo
Madeleine Pan: amzn.to/2dQU1sm
Cheesecake Pan: amzn.to/2eXaGeQ
Vitamix Blender: amzn.to/2eXcvbH
Nonstick pan: amzn.to/2eL804t
Cast iron pan: amzn.to/2dQYfjs
Pastry Bag: amzn.to/2e2v0xD
Half sheet baking pans: amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Eggplants are my favourite vegetables, and this looks delicious. Thank you!
I made this for dinner tonight and it’s incredibly delicious!!! Everyone loved it, even the carnivores! Thank you!
Yay!! I'm so glad!
I was googling an eggplants recepies and I liked your recipe. It looks yummy.
I love your channel!!!! Efharisto!
Wow looks amazing Dimitra. Everything you make does. Really loving these vegetarian dishes. Thank you 😊
Apart from your fab recipes, is the joy you bring to the cooking process -- and taste test afterwards! Such fun, with amusing commentary ... great.
That looks incredible ..!! On my way to the market.
Will have to try this! Looks delish! I'll have to use cauliflower instead of potatoes. Love your videos!☺
Sooo good! Would love to see more vegetarian dishes.
This dish is absolutely delicious, thanks so much , efharisto.
Love your videos Dimitra!
Love your channel. Making this tonight.
And I started making eggplant things lately to. Very GOOD.
Большое спасибо за прекрасный, греческий рецепт!!!!
Looks delicious
Looks good Dimitra. I will give your recipe a whirl soon!
Excellent 👍🏻👍🏻👍🏻I love it!
Love it.
Great demo as always .👍🤔🌹🌺🇨🇦🤗
Thank you :)
Good job!!!
Thank you!
Where is the protein in this meal.? I’m just getting started on the Mediterranean diet and it says have protein at each meal
Hi Dimitra please respond to me:Do you have to salt the eggplants for a half hour to take out the bitterness?If you have to salt them,do you salt the top of the half eggplant,before you scoop out the inside of the eggplant?Thank you very much for responding soon.Kala Hristougenna and Kali Hronia!
If the eggplants are bigger then, yes, salting them is highly recommended. Hope this helps and merry Christmas!
@@DimitrasDishes Thank you very much for your helpful advice.!Best blessings for you and your family!
@@DimitrasDishes Hi Dimitra do we have to salt the big eggplants on the empty ones and salt again separately the pieces that we scooped ?Or we just have to salt them on top of the half eggplant,before we scoop them out? Thank you very much for your response.
I can’t get used to using wooden utensils. The food sticks to them when trying to stir, like your parsley did. Every time I watch a vid with the wooden spoons they all do the same thing. It’s like if men tried to go backwards to the wooden wheel on a Cadillac.
Thanks for your wonderful eggplant dish! Can I replace mushroom in can instead of fresh mushroom? Because we dont have fresh mushroom.
You're welcome. Honestly, I've never tasted mushrooms in a can. If you like them, go ahead and use them. They can also be completely eliminated from the recipe or even substituted for any other vegetable. I would love to know how it turns out for you :)
Thanks.. mushroom in can is less taste than fresh mushroom but our company they delivered only in can..
Bravo dimitra! Great recipe!
Thanks!
how much garlic is this? :D
seriously though, the amount is missing in the recipe. did i miss it in the video?
I would use 1-2 cloves
Yum!
Good gob but no cheese because we are fasting for easter Dimtria
Sure, the cheese can be completely left out and a lemony mashed potato can be used instead as a topping..mmm
Dimitra's Dishes yes sure
Teleio
Salt pepper and what is the other ingredient? Regenol?
Click the down thing at top right recipe is there but she left out the garlic in the tecipe
That's not vegan Sorry to say,but a wonderful dish to try.
I agree. It's vegetarian. Hope you enjoy it! all the best :)
Shredded mozzarella cheese( Greek)???????????????????????????
It is one of the most commonly found cheese available in the States. Feel free to substitute kefalograviera if you can find it. Best regards!
I love kefalohraviera!
@@DimitrasDishes Mozzarella is a traditionally southern Italian cheese made from Italian buffalo's milk
Kefalograviera (Κεφαλογραβιέρα)
is a popular Greek cheese made from sheep's and goat's milk. Kefalograviera is a good source of protein and calcium, and it's relatively low in fat. Its flavor is slightly salty, and it has a firm texture that grates well and holds up when grilled or fried.
Kefalograviera falls somewhere between salty kefalotyri cheese and mellow graviera cheese, hence its name.
Substitutes. If you cannot find kefalograviera, you can substitute kefalotyri, graviera, or kasseri cheese for somewhat similar results.