1 hr 30 mins
1 hr 10 mins
bluemoon downunder's Note:
A classic Greek dish: lamb, eggplant, tomatoes, onion and garlic topped with a yoghurt and feta sauce and baked in the eggplant skins. Delicious served with a Greek salad, crusty rolls and a bottle of your favourite red wine. Adapted from a recipe on the “Australian Women’s Weekly” website.
My Private Note
Units: US | Metric
- 2 large eggplants (600g each)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 750 g ground lamb
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 2 tomatoes, medium-sized, peeled and chopped
- 6 kalamata olives, finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- salt & freshly ground black pepper
- 1Trim the stems from the eggplant. Cut the eggplants in half lengthwise and, taking care not to break the skins, gently scoop out the flesh.
- 2Chop the flesh and set aside.
- 3Parboil the skins for 3 minutes, arrange in a lightly oiled baking dish and set aside.
- 4Heat 1/4 tablespoon of olive oil in a large non-stick pan, add the minced lamb and stir constantly, until all the meat is browned.
- 5Remove the meat, draining off any juices, and set aside.
- 6Add 3/4 tablespoon of olive oil to the same pan, add onions and garlic, and sauté until soft but not brown.
- 7Add the reserved eggplant flesh, tomatoes, salt and pepper to taste and stirring occasionally cook for 4-5 minutes, until contents of the pan have softened.
- 8Add the tomato paste and cook for 1 minute.
- 9Add the wine and cook for 1 minute.
- 10Add the remaining ingredients. Check seasoning, and simmer for 45 minutes.
- 11Combine the yoghurt, eggs, cheese and nutmeg. Season to taste.
- 12Preheat oven to 180°C.
- 13Gently scoop the meat sauce into the eggplant skins which you placed earlier in a baking dish. (The liquid should have reduced sufficiently while the meat sauce was simmering but, if your sauce looks watery, drain off some of the liquid first. You could spoon it into the baking dish around the eggplant skins, or simply discard it.).
- 14Top the meat sauce-filled eggplant skins with your white sauce and sprinkle with grated Parmesan.
- 15Bake for 20 minutes or until golden.
- 16Serve with a Greek salad, crusty rolls and the rest of the bottle of red wine.
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Nutritional Facts for Papoutsakia
Serving Size: 1 (774 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 887.7
- Calories from Fat 555
- Total Fat 61.6 g
- Saturated Fat 27.4 g
- Cholesterol 282.8 mg
- Sodium 640.1 mg
- Total Carbohydrate 31.4 g
- Dietary Fiber 11.4 g
- Sugars 16.8 g
- Protein 48.4 g