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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: By request: Little Greek Shoes (stuffed eggplant)
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Wednesday 21st September 2011 00:13:44 UTC (over 6 years ago)
Little Greek Shoes (stuffed eggplant)

2 medium eggplants, stems removed and sliced in half length-wise
Greek Tomato Sauce -> http://recipes.nekhbet.com/gtsauce.html
good grating cheese, Kefalotiri, Parmigiano, Romano, etc.
salt
pepper
olive oil

Preheat oven to 350-365 degrees F.

With a spoon, scoop out the seeds from the eggplant.
Discard. Scoop out most of the pulp from the 
eggplant halves without breaking through their 
skins, leaving a pulp rim of 1/8 - 1/4 inch thick 
inside. Chop up (or process) the removed pulp.
In a bowl, combine the pulp with enough of the
Greek Tomato Sauce to coat - thoroughly. 
 
Place the eggplant halves in an 8 inch by 8 inch
Pyrex baking dish. Fill each half with a suitable
amount of the pulp/sauce mixture. Spoon more sauce
overtop of each filled eggplant half. Sprinkle
on cheese, salt and pepper to taste, and
drizzle with olive oil each eggplant half.

Roast until very tender, about an hour. Serve.


Note: many recipes call for the addition of a 
white sauce. To me, the making of the sauce 
increases prep time and trying to pack more 
ingredients into the already over-stuffed 
eggplants makes them look like something 
left to rot at the local garbage dump.
 
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