Greek baked stuffed eggplants with yoghurt - PapoutsakiaDo you like this? Share it!

Greek baked stuffed eggplants with yoghurt - Papoutsakia

  • 400 g beef mince
  • 4 eggplants cut in the middle
  • 2 medium onions finely chopped
  • 1 clove of garlic crushed
  • 200 ml white wine
  • 3 tomatoes chopped
  • 200 ml of olive oil
  • Salt, pepper, sugar
  • 2 tsp chopped parsley
For cream
  • 400 g strained goat yoghurt "Veloudo"
  • 150 g grated Graviera cheese
  • 2 eggs
  • ¼ tsp. nutmeg
  • Salt, pepper and freshly ground
  • Preheat the oven to 180 ° C.
  • Cut the eggplants in the middle, with a knife and put them in a pan.
  • Pour olive oil on the eggplants with a brush, salt and sprinkle with a little sugar. Place the eggplants in the oven for 30 minutes.
  • In a saucepan, pour the olive oil and sauté the onion into medium to strong heat until it withers.
  • Add the garlic and beef mince while continuing the sauté for 8 -10’. Pour wine and boil it until the wine evaporates completely.
  • Add the tomatoes, salt, pepper and parsley, boiling the mince on low heat for about 30 minutes until the liquids evaporate completely.
  • Put in a bowl the yoghurt, half the grain, eggs, nutmeg, salt, pepper and stir. Keep the cream aside.
  • Melt the flesh in eggplants with a fork, fill them with the meat mixture and then spread the yoghurt cream. Sprinkle with the rest of the Graviera cheese and bake in a preheated oven at 180oC until they get color.

Execution and Cooking Time: 90'
Servings: 4
Difficulty: 3