Stuffed papoutsakia – eggplants with tarama



Stuffed papoutsakia – eggplants with tarama
Ingredients
Instructions
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Cut the eggplants in half, score their flesh creating a cross and remove their internals.
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Sprinkle the eggplants’ internals with salt and let them aside for 15-20 minutes.
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Next finely chop the onions, garlic and mushrooms
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In a frying pan with olive oil, sauté the onion and then add the garlic and the mushrooms.
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After that, cut the flesh of the eggplants and add it in the frying pan.
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Next, heat the tomato paste, add the tomatoes and add a glass of water.
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Season with the spices and adjust the flavors.
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Let it boil and then lower the heat and simmer for 5 minutes.
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Remove from heat, add the tarama and mix well, out of heat, until the sauce has thickened. Add a bit of finely chopped parsley.
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In a frying pan with olive oil, slightly fry the eggplants, just enough until golden, from both sides.
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Place them in a cooking sheet, fill them with the stuffing and sprinkle with breadcrumbs.
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Roast in a preheated oven, at 180℃, set on fan, for 40 minutes.
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Serve with spring onion, parsley and zest of lemon.
Σημειώσεις
- With the sauce that has been left, you can make a tasteful pasta.