Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Stuffed Bell Pepper
  Beef Braised with Onions, Honey, and Bay Leaf
  Lamb Souvlaki (with Lemon Rice)
  Roasted Lamb Shanks
  Lamb With Pomegranate Glazed Onions
  Stuffed Tomatoes
  Onion Stuffed with Ground Meat and Pine Nut
  Skewer Ground Lamb Kebabs
  Meat Stuffed Eggplant (Melitzanes Papoutsakia)
  Lamb Parcels (Arni Kleftiko)




hosted by


Meat Stuffed Eggplant
4-5 eggplants 
1 lb ground lean meet (beef or veal) 
3 finely chopped spring onions 
1/2 cup finely chopped Parsley
2 cups chopped fresh or canned tomatoes salt and freshly ground pepper 
1/2 cup Olive Oil
1 Egg 
3 tablespoons heavy cream 
1 1/2 thick Bechamel Sauce
2 Egg yolks, lightly beaten 
1 cup grated Kefalotiri or Romano Cheese 
2 thinly sliced Tomatoes
Choose elongated eggplants. Wash, wipe, and cut off the stems. Halve the eggplants lengthwise; sprinkle liberally with salt and place in a colander for 1-2 hours. Rinse with cold water and squeeze out the excess water by pressing between the palms. In a large frying pan, fry the eggplant in olive oil over medium heat, until they are golden brown. Arrange them closely in an oiled ovenproof dish, flesh side up, and set aside. Saute the onion in the oil, until transparent, mix in the ground meat and saute until lightly colored, approximately 10 minutes. Add the tomatoes, parsley, seasoning, and toss briefly over high heat. Then reduce the heat and simmer, covered, until the sauce is very thick. Remove from the heat and lightly, and mix into the meat mixture. With the back of a large spoon, press down the flesh of the eggplant and spread evenly. Prepare the bechamel and fold in the egg yolks and half the grated cheese. Spoon a small amount of bechamel sauce over the meat, smooth the surface and place a cheese and a dash of freshly ground pepper. Pour a small amount of water into the baking dish, and bake in 350F oven, for about 1 hour, until the tops are golden brown. Serve the dish hot, accompanied by salad-filled tomato cups.

excerpts from:

I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA