Embark on a culinary journey to the heart of the Mediterranean with our tantalizing Greek pilaf stuffed eggplant. This delectable dish is a symphony of flavors and textures, featuring tender eggplants stuffed with a savory filling of aromatic rice, succulent vegetables, and fragrant herbs. Indulge in the richness of the tomato sauce, which adds a vibrant depth to the dish, and relish the delightful contrast of crispy eggplant skin and soft, flavorful filling.
For those seeking a vegetarian delight, explore our hearty Greek-style stuffed eggplant with quinoa. This meatless marvel showcases the versatility of quinoa, a protein-packed grain that blends seamlessly with aromatic herbs, fresh vegetables, and tangy tomato sauce. Experience the symphony of flavors and textures as you savor each bite of this wholesome and satisfying dish.
If you're craving a classic Greek experience, delve into our traditional moussaka recipe. This iconic dish features layers of succulent eggplant, savory ground beef or lamb, and a creamy béchamel sauce, all baked to perfection. Immerse yourself in the rich tapestry of flavors and textures, from the tender eggplant to the hearty meat filling and the velvety béchamel.
For a taste of authentic Greek cuisine, look no further than our flavorful pastitsio recipe. This comforting dish combines layers of tender pasta, seasoned ground beef or lamb, and a rich tomato sauce, topped with a creamy béchamel sauce. Experience the harmonious blend of flavors and textures as you savor each bite of this classic Greek casserole.
These recipes are not only culinary delights but also offer a glimpse into the rich cultural heritage of Greece. Embark on this culinary adventure and discover the vibrant flavors and traditions of this Mediterranean gem.
GREEK STUFFED EGGPLANT
This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.
Provided by Ali Ramee
Categories Healthy Feta Cheese Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
- Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
- Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
- While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
- Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 23.7 g, Cholesterol 25 mg, Fat 17.4 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 5.3 g, Sodium 542.3 mg, Sugar 12.8 g
GREEK PILAF STUFFED EGGPLANT
Make and share this Greek Pilaf Stuffed Eggplant recipe from Food.com.
Provided by PBShakes
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
- While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
- combine remaining ingredients in medium bowl and add onion mixture.
- Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
- Scoop mixture into hole in eggplant halves and serve.
GREEK-STYLE STUFFED EGGPLANT
Categories Tomato Side Broil Vegetarian Low Cal Feta Eggplant Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.
- Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.
EGGPLANT STUFFED WITH RICE AND TOMATOES
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves six
Number Of Ingredients 14
Steps:
- Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
- Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
- In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
- Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
- Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams
Tips:
- Select the Right Eggplants: Choose firm, medium-sized eggplants with a deep purple color and smooth skin. Avoid eggplants with bruises or blemishes.
- Properly Prepare the Eggplants: Before stuffing, score the eggplants lengthwise and microwave them for 5-7 minutes to soften them. This makes them easier to stuff and helps them cook evenly.
- Use High-Quality Ingredients: For the best flavor, use fresh, high-quality ingredients. Fresh herbs, flavorful rice, and succulent tomatoes will elevate the dish.
- Stuffing Consistency: The stuffing should be moist but not too wet. If it's too wet, it may leak out during cooking. If it's too dry, it will be less flavorful.
- Baking Temperature and Time: Bake the stuffed eggplants at a high temperature (400°F) for 20-25 minutes, then reduce the heat to 350°F and continue baking for another 30-35 minutes. This ensures that the eggplants cook through and the stuffing remains moist.
- Garnish for Presentation: Before serving, garnish the stuffed eggplants with fresh herbs like parsley, cilantro, or dill. This adds a pop of color and enhances the overall presentation.
Conclusion:
Greek Pilaf Stuffed Eggplant is a delicious and versatile dish that combines the flavors of Mediterranean cuisine. With its savory rice stuffing, tender eggplant, and tangy tomato sauce, this dish is sure to impress your taste buds. Whether you're looking for a main course, a side dish, or a vegetarian option, this recipe has something for everyone. So gather your ingredients, follow the steps, and enjoy this delightful culinary creation!
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