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    You are in: Home / Greek / Papoutsakias (Stuffed Eggplant (Aubergine)) Recipe
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    Papoutsakias (Stuffed Eggplant (Aubergine))

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    • on October 07, 2013

      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!

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    Nutritional Facts for Papoutsakias (Stuffed Eggplant (Aubergine))

    Serving Size: 1 (662 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 544.0
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 9.7 g
    Cholesterol 79.3 mg
    Sodium 721.0 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 15.7 g
    Sugars 14.5 g
    Protein 27.8 g


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