Greek Stuffed Eggplant
Eat this dish al fresco with a fan blowing your way and a cold glass of wine (or beer) and you will think you are on vacation in the Greek Isles (or at least that is what I imagine!) Raisins, walnuts and mint make this dish stand out. It comes together easily, and freezes well. ~ Glyn
Greek Stuffed Eggplant (serves 4-6)
1 large eggplant, halved lengthwise, baked on an oiled baking sheet at 400 for 30 minutes, and cooled slightly
½ lb ground beef, browned and drained
2 c tomato sauce (homemade if you have it)
6 oz can tomato paste
½ c chopped onion
1 large clove garlic, minced
½ c chopped walnuts
½ c raisins
½ tsp each dried basil, oregano and mint
salt and red pepper to taste
½ c jasmine rice, cooked and cooled slightly.
1 c crumbled feta cheese (or more if needed)
Saute the onion and garlic in olive oil. Add the beef, tomatoes, tomato paste, walnuts, raisins and spices. Add salt and pepper to taste. Simmer for 20 minutes to make sauce. When the eggplant is cool enough to handle scoop out the pulp leaving ½ inch in the skin. Add the pulp to the sauce and stir well. Stir the rice into the sauce. Fill the eggplant shells with the filling, top with the feta and bake at 350 for 25-30 minutes until the top browns slightly and the filling is bubbly.
You will probably have more stuffing than you can use in this dish. It does keep well and you can use it to stuff peppers or as the base of a soup if you like.
I like to serve with a green salad and a crisp red rose.