Prep 10 mins
Cook 1 hr
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.
- 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 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 5 minutes.
Nice and easy, delicious, too. My husband absolutely loved it. I made two servings with a half pound of ground lamb, the chopped flesh of another small eggplant, one guajillo pepper (dried), smoked garlic, and one small (8 oz.) can no-salt-added tomato sauce so I could salt to taste. I also added 1/4 tsp. ground cinnamon and 2 tablespoons of pine nuts to the mixture. I had some leftover fresh breadcrumbs which I mixed with the cheese for the topping, so it looks a little different in the photo than it would with just the cheese. We had it with some quinoa and a green salad, but bread would be great instead of quinoa. Whenever I see some nice smallish eggplants I'll be making this!