This eggplant dish will be enjoyed by everyone. You don't need to be an eggplant afficianado to enjoy it. This is my own recipe for papoutsakias.

The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven.

PAPOUTSAKIAS

3 medium eggplants
1 lb ground beef or ground lamb
1 (16 ounce) can tomato sauce
1/3 cup olive oil
4 garlic clove
2 tablespoons grated parmesan cheese
basil
salt and pepper

Cut eggplants in half lengthwise.

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).

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

Remove meat and set aside.
Meanwhile, chop eggplant flesh coarsely and the garlic finely.

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

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

Fill the shells with the mixture.

Sprinkle with grated cheese.

Roast until bubbly and brown, about 10 minutes.

Jim

This post was edited by jimster on Fri, Sep 27, 13 at 14:02

This one is actually my favorite eggplant recipe but it may not please everyone. I don't know. The name translates to The Imam Fainted. Presumably he swooned upon tasting this dish. For real eggplant lovers, that would be understandable. There are other stories of its origin, but I like that one best.

IMAM BAYILDI

2 medium eggplants
2 medium onions, chopped
3/4 cup olive oil
2 garlic cloves, crushed
3 medium tomatos, peeled and chopped

salt and pepper

Saute the onions in a little oil.

Add the garlic, tomatoes, salt, and pepper.

Cook until it comes together as a very thick stew (no liquid).

Cut the stem ends from each eggplant and cut eggplants in half lengthwise.

Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.

Heat 1/2 cup olive oil in a large saucepan over medium-high heat.

Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.

Turn over and fry on skin side a couple more minutes.

Remove from oil (most of it will have been absorbed) and place on paper towels to drain for atleast 15 minutes before proceeding with recipe..

Preheat oven to 350ðF.

Hold each slit apart and spoon as much of the vegetable mixture as possible into each cavity. The slits won't hold much. Don't worry.

Spread any remaining vegetable mixture on top of the eggplants.

Arrange eggplants in a baking dish just large enough to hold them.

Drizzle with the remaining oil.

Bake for 40 minutes, or until tender.

Let cool and serve at room temperature.

Jim

This post was edited by jimster on Sat, Sep 28, 13 at 17:25

I recently posted a recipe for eggplant and sausage soup on the link below.

Here is a link that might be useful: Soup thread

Yum, Jim, that Imam Bayildi sounds perfect. I just happen to have eggplant and tomatoes from the garden that I need to eat, I think that might just be on the menu next week.

I just made some Baba Ganouj, it's another of my favorites as I do like eggplant. This recipe is a bit lighter than most, from Eating Well.

Baba Ganouj

From EatingWell: May/June 2007

Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can't find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.

12 servings, about 1/4 cup each

â¢2 medium eggplants, (about 1 pound each)
â¢4 cloves garlic, unpeeled
â¢1/4 cup lemon juice
â¢2 tablespoons tahini, (see Note)
â¢1 1/4 teaspoons salt
â¢Extra-virgin olive oil, for garnish
â¢Ground sumac, for garnish (see Note)

Preparation
1.Preheat grill to high.
2.Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3.Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Per serving : 32 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 1 g Protein; 2 g Fiber; 245 mg Sodium; 163 mg Potassium

Annie

This post was edited by annie1992 on Sat, Sep 28, 13 at 21:55

Jim, I prepared your PAPOUTSAKIAS this evening for dinner and it was wonderful. I will definitely make this dish again. Thanks so much for sharing with me.

I had imam bayildi when we visited a restaurant across from Frangokastello beach in Crete last year. It was so good!

Thanks for the recipe. It brings back wonderful memories of that day. :-)

susytwo,

Thanks for the correct spelling of Imam Bayildi.

Jim