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Receta Greek Stuffed Eggplant
by Global Cookbook

Greek Stuffed Eggplant
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  Raciónes: 6

Ingredientes

  • 3 med eggplants - (abt 1 1/4 lbs ea) split lengthwise
  • 4 Tbsp. extra virgin olive oil
  • 1 lb grnd lamb or possibly lamb sausage removed from casings and crumbled
  • 1 1/2 c. minced onion
  • 1/2 c. minced green bell peppers
  • 2 Tbsp. chopped garlic
  • 1 tsp salt
  • 1/2 tsp Emeril's Essence see * Note
  • 1/2 tsp freshly-grnd black pepper
  • 3 med Roma plum tomatoes seeded, minced
  • 1/4 c. chopped fresh parsley leaves
  • 2 Tbsp. chopped fresh oregano
  • 1 c. bread crumbs
  • 1 c. crumbled Feta

Direcciones

  1. Preheat the oven to 350 degrees.
  2. Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
  3. Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 tsp. of extra virgin olive oil. Bake till the shells are softened but not brown, about 15 min. Remove from the oven and let cold.
  4. In a heavy skillet heat the remaining 2 Tbsp. of oil over medium-high heat. Add in lamb and cook, stirring, till no longer pink, about 5 min. Remove with a slotted spoon to drain on paper towels.
  5. Add in the onions and bell peppers to the fat in the pan and cook, stirring, for 3 min. Add in the garlic, eggplant, salt, Essence and pepper, and cook till the eggplant is soft, 3 to 4 min. Add in the tomatoes and cook till they give off their liquid, 3 min. Add in the parsley and oregano, and stir well.
  6. Remove from the heat. Stir in 3/4 c. of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.
  7. Divide the filling among the eggplant shells, and sprinkle the remaining 1/4 c. of bread crumbs over the tops. Bake till the tops are golden brown and the stuffing is heated through, about 30 min.
  8. This recipe yields 6 servings.