Stuffed Aubergines Greek Style (Papuzakia)

Instructions

1 Preheat the oven to 350°F (180°C) mark 4. Heat plenty of salted water in a large
saucepan. Trim off the ends of the aubergines, wash and dry them then cut
lengthwise in half.
2 Scoop out the flesh, leaving a layer about 1/4 in (6 - 7 mm) thick next to the
skin. Add 1 1/2 tbsp wine vinegar to the boiling salted water and blanch the
hollowed aubergines for 5 minutes.
3 Drain and arrange upside down on a clean cloth or tilted chopping board to
continue draining. Heat 3 tbsp (1/4 cup) olive oil in a large non-stick frying
pan and fry the onion gently for about 10 minutes, stirring frequently. When it
is very tender and has started to brown, add the meat and fry for 1 minute,
using a wooden spoon to prevent it forming balls or lumps as it cooks.
4 Add the chopped flesh scooped out of the aubergines. Cook over a low heat,
stirring, for 2 - 3 minutes only. Season with salt and freshly ground pepper,
adding a pinch of chilli powder if wished.
5 Mix the garlic and parsley and stir into the meat mixture; add the tomato sauce.
Keep stirring over a
6 low heat for 2 minutes to blend and thicken the mixture. Draw aside from the
heat and stir in the grated cheese. Taste, and correct the seasoning if
required.
7 Lightly oil a roasting tin or shallow ovenproof dish. Fill the aubergine skins
with the meat and vegetable mixture, smoothing the surface.
8 Bake in the oven for 30 - 35 minutes. Make the sauce: when the stuffed
aubergines have finished cooking and it is time to serve them, stir the egg
yolks and remaining grated cheese into the sauce off the heat.
9 Return to a very low heat to cook, stirring gently, for a few seconds; do not
allow to boil. Pour over the stuffed aubergines and serve at once.

Stuffed Aubergines Greek Style (Papuzakia)

Course:

🧂 Ingredients

Instructions

Stuffed Aubergines Greek Style (Papuzakia)

Course:

🧂 Ingredients

Instructions

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