Melitzanes papoutzakia… The stuffed eggplant or brinjal… A Flavor-packed, juicy, and delicious, this traditional Greek food derives its name from its appearance which resembles a shoe. Packed with vegetables, potatoes, cheese, and herbs this recipe of stuffed brinjals is a meal by itself. For the non-vegetarian palate, the brinjals are usually stuffed with beef and topped liberally with bechamel sauce.
Greek Stuffed Eggplant (MELITZANES PAPOUTSAKIA) Recipe:
Ingredients for Greek Stuffed Eggplant:
- 2 large brinjals (what is used for bhartha)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste/sauce
- ½ teaspoon ground cumin
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 medium red bell pepper
- ½ cup chopped fresh parsley/coriander leaves
- ⅓ cup pitted black olives, quartered
- 1 tablespoon vinegar
- ¾ cup crumbled feta cheese
- Chopped fresh dill/ oregano, for garnish
Preparation Method:
- Smear a little oil on the surface of the brinjal slit in half and grill at 180 degrees Celsius for 15 minutes.
- Cool and scoop out the flesh. Chop the flesh and combine it with the rest of the ingredients.
- Stuff the brinjal shell with the stuffing and top liberally with feta. Garnish with herbs and bake at 180 degrees C till the cheese melts.
