Subject: By request: Little Greek Shoes (stuffed eggplant)
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.