Stuffed Eggplant

I'm about to say something rather profound. The Greeks sure know how to get the best out of what we call "meadow maggots" in our household. I don't know about you, but I have to justify eating something that looks so darn cute playing in the fields and while adorable, the sight of a lamb will almost but not quite make me want to become vegetarian. Certainly not after I tasted this dish!

Courtesy of Saveur, it makes good use of more of the ground lamb we salvaged from that tough as nails shoulder roast to fill up eggplant in a  dish called "Papoutsakia". Ground lamb mixed with the eggplant's innards along with lots of garlic, onion, tomatoes and red wine of course, all buried under a layer of smooth creamy cheesy bechamel - well it's something else believe me. Who would think a touch of cinnamon and cloves could make meat and tomatoes taste so good?

With almost the same ingredients as moussaka minus the potatoes, I'll be making this again to serve on pasta, or smothering a potato or as an absolute exact replica of what you see because it's a real keeper! By the way, it would be a great dish for a casual dinner with friends since it can be prepped in advance and refrigerated so you can enjoy time with your guests and still pull off a stellar dinner. We had ours with the rest of the crunchy Greek salad from the other day for a completely satisfying full meal deal.

Stuffed Eggplant (Papoutsakia) (adapted from Saveur and Susanna Hoffman’s The Olive and the Caper)

1 medium sized eggplant, or 2 small

2 tablespoons olive oil

4 cloves garlic, minced

1/2 medium onion, minced

3/4 pound lean ground lamb

1-1/2 cups crushed tomatoes

1/2 cup dry marsala wine

Salt and pepper to taste

1 tablespoon dried oregano

1/4 teaspoon cinnamon

Dash cloves

3 tablespoons butter

1/4 cup all purpose flour

1-1/4 cups milk

3/4 cup freshly grated parmesan cheese

1/8 teaspoon freshly grated nutmeg

Cut eggplant in half and scoop out innards, leaving a quarter to half inch shell. Roughly chop innards and reserve. Heat oil in large skillet and cook eggplant shells, turning once until browned and just wilted – about 5 minutes total. Transfer to shallow casserole dish. In same sauté pan over medium heat, cook onion and garlic until softened. Add ground lamb and cook until lamb is no longer pink. Add reserved eggplant, crushed tomatoes, wine, salt, pepper, oregano, cinnamon and cloves. Cook stirring often until mixture is very thick – about 25 minutes.

Meanwhile heat butter in small saucepan and add flour. Cook, stirring constantly until butter and flour are slightly golden in color – about 5 minutes. Whisk in milk and cook until mixture comes to a boil and thickens. Remove from heat and stir in parmesan cheese and nutmeg. Taste for seasoning adding salt and pepper as required.

To assemble – fill eggplant shells with tomato eggplant sauce and top with béchamel. May be refrigerated at this point. Bake at 350 for 20 to 25 minutes until hot and bubbling. Finish under broiler to brown béchamel.  Serves 4. Download Stuffed Eggplant (Papoutsakia)

 

Comments

[joanne]

so I guess you will call when it is on the menu again!! :)

[June]

Joanne - LMAO (I edited the rest of your comment to keep you from the spam devils!)

[Mary from Apron Strings & Wedding Rings]

June, this looks divine. I have to admit to adoring lamb of any kind. Back to Boston for a few days. Can't wait to see what you've been up to when I return. Blessed Easter to you & the Big Guy! - Mary L.

[June]

Wow - one more thing we have in common! Safe journey my friend and happy Easter to you and your Tim.

[Nanan]

I am an eggplant freak - Yum!

[June]

It is darned tasty stuff. Not sure what you'll use in place of tomato - maybe more wine. Yup...that's it!