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Recipe for cooking Greek Stuffed Eggplant, a vegetarian recipe by Mollie Katzen. This is a filling, hearty entrÃ©e that can form the base of a fabulous vegetarian meal.
- 2 large or 3 med. sized eggplants
- 3 tablespoons olive oil
- 5 cups minced onion
- 5 cloves garlic, minced
- 2 teaspoons salt
- 4 cups chopped fresh tomatoes
- 2 teaspoons dried basil
- black pepper to taste
- 3 cups good bread crumbs (from good bread)
- 1/2 cup ground sesame seeds (use a blender, grind in quick spurts to flour-like consistency)
- 1 cup toasted pine nuts
- 1 cup crumbled feta cheese
- 2 tablespoons lemon juice
- dash of cinnamon
- dash of nutmeg
- dash of paprika
- small amount of finely minced fresh parsley
- bechamel sauce (see related links for recipe)
- Preheat oven to 375Â° F.
- Cut the eggplants in half lengthwise. Using a plain teaspoon, scoop out the innards, leaving a shell approximately 1/4" thick. Set the eggplant shells aside.
- Finely chop the innards. Heat olive oil in a deep skillet. SautÃ© the onions and garlic with the salt. Cook over medium heat, stirring intermittently. When onions are very soft and translucent (10-15 minutes), add the chopped eggplant. Cover and let cook another 8-10 minutes. Add tomato, basil and pepper. Cover and cook another 10 - 15 minutes over medium heat.
- In a large bowl, combine bread crumbs, ground sesame seeds, pine nuts and crumbled feta. Stir this mixture, along with the lemon juice, into the cooked vegetables. Mix well. Stuff the eggplant shells. Arrange them in a shallow baking pan and cover with foil. Bake for 30 minutes.
Prepare the BÃ©chamel sauce during the baking. Ladle some Bechamel sauce over each individual portion. Garnish with cinnamon, nutmeg, paprika and parsley.