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Stuffed Eggplant (Papoutsakia)

Stuffed Eggplant, or Papoutsakia, is a distinctive Greek dish with tender eggplant filled with a savory blend of ground meat, tomatoes, and aromatic herbs. This hearty meal offers a cozy dining experience, as the process of hollowing and baking the eggplant allows the flavors to meld beautifully. With every bite, this comforting dish evokes the essence of Mediterranean cuisine, creating an enjoyable dining experience without being overpowering. Papoutsakia is a delightful way to explore traditional Greek flavors in an inviting and accessible fashion, making it a worthwhile dish to try.

Ingredients

  • 4 medium eggplants
  • 1 lb ground beef
  • 1 cup diced tomatoes
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup breadcrumbs
  • 1 cup grated cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell approximately 1/4 inch thick. Chop the scooped-out flesh finely.
  3. In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Add the chopped eggplant flesh, diced tomatoes, ground cinnamon, ground nutmeg, and season with a pinch of salt and pepper. Cook the mixture until it thickens, about 10 minutes.
  4. Fill each eggplant shell evenly with the meat mixture. Sprinkle breadcrumbs and grated cheese on top of each filled shell.
  5. Place the stuffed eggplants in a baking dish and bake for 30 minutes, or until the eggplants are tender and the cheese is golden and bubbly.

Keywords: Comforting, Mediterranean, Hearty, Traditional

Spice Rack: Cinnamon, Nutmeg

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