Stuffed Eggplant - PAPOUTSAKIA
This stuffed eggplant recipe is called papoutsakia in Greek. The word means small shoes, a name the dish has got because it resembles - yeah, you guess what!
For four portions youŽll need: 4 big eggplantsOne big onion, finely choppedA few garlic clovesOne finely chopped tomatoSalt, pepperBasil, oreganoFeta cheeseOlive oilYou can also replace some of the aubergine meat with minced meat or, like they do in southern France, with salted anchovies.
Slice the aubergine in two pieces, lengthwise. Use a tea spoon to scrape out the meat. Finely chop the eggplant meat and mix with the onion, garlic, tomato, spices and herbs (and minced meat, if you want). Mix in olive oil. Fry the stuffing for a few minutes before putting it into the eggplant shells. Crumble feta cheese over and put in the oven on approx. 200 degrees (400 Fahrenheit) until the cheese has melted and got some color. Serve with for instance tzatziki and Greek salad.
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