Papoutsakias (Stuffed Eggplant (Aubergine))

1. 1

   Cut eggplants in half lengthwise.

2. 2

   Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh).

3. 3

   Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.

4. 4

   While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.

5. 5

   Remove meat and set aside.

6. 6

   Meanwhile, chop eggplant flesh coarsely and garlic finely.

7. 7

   Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.

8. 8

   Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.

9. 9

   Fill the shells with the mixture.

10. 10

    Sprinkle with grated cheese.

11. 11

    Roast until bubbly and brown, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.