Greek Stuffed Eggplant and Lemon Potatoes

Author: swampkitty05  //  Category: Eating Local, Farmer's Market, Food Porn, Recipes

This is one of those meals that I made weeks ago, when everywhere you looked at the farmer’s markets, there was eggplant of every size and color. Now, I’m not a huge fan of eggplant on its own, but think that it was made to be stuffed. This is a mostly local meal, made with items I bought at the farmer’s market. I served it with lemon potatoes and a Greek salad I bought at My Big Fat Greek Cuisina. The best thing about this recipe is that since there are only 2 of us in our household, it was the perfect recipe for when you’re cooking for two.

stuffedeggplant

Greek Stuffed Eggplant
courtesy Home Cooking Magazine Oct. 2007

1 eggplant
1/3 c. olive oil
1 clove garlic, chopped
2 onions, chopped
2 tomatoes, chopped
1 lb. ground beef, browned and finely chopped (optional)
2 tsp. oregano, or to taste
Salt and pepper to taste
1/2 c. fine dry bread crumbs
3 tbsp. lemon juice
1/2 lb. feta cheese, cubed (I used crumbled feta instead)

Preheat oven to 350 degrees. Cut eggplant into halves lengthwise. Scoop out the meat, leaving a 1/2-inch-thick shell. Dice the removed eggplant meat.

Heat olive oil in a large skillet. Saute garlic and onion until golden. Stir in the diced eggplant and tomatoes. Cook for 5 minutes, stirring occasionally. Stir in the ground beef, if desired. Season to taste with oregano, salt and pepper.

Spoon mixture into eggplant shells. Place filled shells, side by side, in a shallow baking pan. Top each eggplant half with 1/4 cup bread crumbs. Bake 40 to 45 minutes or until hot and brown. Serve sprinkled with lemon juice and feta cheese. Serves 2.

Basic Mediterranean Potatoes
courtesy Home Cooking Magazine Oct. 2007

6 potatoes
1 c. olive oil
1/4 to 1/2 c. lemon juice, to taste
1/2 clove garlic, minced
Oregano, basil, thyme, salt and pepper to taste

Preheat oven to 325 degrees. Cut up potatoes and place in a baking dish. Combine oil, lemon juice, garlic and herbs and spices; pour over potatoes.

Bake 30 minutes, turning potatoes 2 or 3 times while baking. Increase oven temperature to 450 degrees and bake and additional 10 minutes, or until golden brown. Serves 8.

One Response to “Greek Stuffed Eggplant and Lemon Potatoes”

  1. Cynthia Says:

    I think that I’d just want to eat the stuffing and I am not a big eggplant-fan either.

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