Stuffed Eggplant

 

Greek baked stuffed eggplants (Papoutsakia) | Akis Petretzikis

Video taken from the channel: Akis Petretzikis


 

Stuffed Eggplant with Baked Meat

Video taken from the channel: Kaon Ta


 

STUFFED EGGPLANT ����| @avantgardevegan by Gaz Oakley

Video taken from the channel: avantgardevegan


 

Baked Eggplant with chicken vegetable stuffing

Video taken from the channel: Recipe30


 

Turkish Stuffed Eggplant KARNIYARIK Best Eggplant Dish EVER!

Video taken from the channel: Turkish Food Travel


 

Turkish Stuffed Eggplant (Karniyarik) Food Wishes

Video taken from the channel: Food Wishes


 

Greek stuffed eggplants Papoutsakia | Akis Petretzikis

Video taken from the channel: Akis Petretzikis


Steps 1 Heat oven to 350°F. 2 Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when 3 Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add 4 In a bowl, mix together.

DIRECTIONS Preheat oven to 350°F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when Meanwhile, in a medium saute. Directions Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender.

Add the mushrooms, Divide mixture evenly between the eggplant. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add. In a large skillet over medium heat, heat oil.

Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Coo. Heat olive oil in a large skillet over medium high heat.

Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir. Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Meanwhile, in a medium saute pan.

Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It’s everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. Add onion mixture and chopped tomato to eggplant pulp.

Add eggs, basil, shredded mozzarella, and 1/2 cup of the breadcrumbs; toss to coat. Coat a 13x 9-inch baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in bottom of dish. Place eggplant shells in dish.

Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces. Combine the eggplant and 1/4 teaspoon salt in a large saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or just until pulp can be removed from peel.

Carefully remove pulp, reserving peels.

List of related literature:

Preheat the oven to 500°F. Trim the ends from the eggplant, cut them in half lengthwise, and scoop out the seeds.

“The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia” by Darra Goldstein
from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
by Darra Goldstein
University of California Press, 1999

In a separate bowl, mix the cheeses, bread crumbs, eggs, garlic, and 4 Tbsp. sunflower oil; then add the eggplant, stirring and mashing as you go along to make a lumpy paste.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

To Prepare the Eggplant: Preheat the oven to 450°F 2jo°C. Cut the eggplant lengthwise into four sections around the core and discard the seedy core.

“My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes” by Melanie Dunea
from My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes
by Melanie Dunea
Bloomsbury, 2007

Preheat the oven to 475°F. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Add the flour mixture and drained tomae toes to the eggplant mixture; mix well.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Dredge an eggplant slice in flour, dip it in the egg mixture, then dredge in the breadcrumbs, pressing them so they adhere to both sides.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Lightly dredge both sides of the eggplant slices in the almond flour mixture.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

When it is hot, add enough eggplant slices to fill the pan, sprinkle lightly with salt and pepper, and cook over medium heat for 3 minutes on each side.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Place the chopped tomato on top of the stuffed eggplant.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Add the remaining eggplant in a layer, top with the remaining tomato sauce, and sprinkle on the remaining Parmesan.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

View all posts

6 comments

Your email address will not be published. Required fields are marked *

  • Your editing and music is awesome!! I feel so fancy cooking your recipe:) thank you for sharing this I’m also crazy about stuffed veggies ❤️❤️��

  • gwapa kln nindot kaayo mag watch sa imo video oi kay makagutom omg kalami…nagkatawa ko sa ilang talong dha kay lingin…love you gwapa amping pirmi

  • Akis, while you were making this dish my mouth was watering, because this is ny favorite veggie. Need to make this recipe right away or else I will go through eggplant withdrawal.

  • oo, you’re back in Wales??…………….. well, you do have nice weather there:) if it’s Wales;

    just a question: so is your accent not one of the…’London accents’?

  • Love the sign language! But…, I think the SL window should be better placed in the upper left corner as a lot op action and titles are obscured now.

  • Hi Akis… this weekend we’re having… garden squash and tomatoes sautéed in olive oil…. with white beans and fresh basil. Oregano, and parsley from my herb garden