Name: Stuffed papoutsakia – eggplants with tarama
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 2 eggplants; 2 white onions; 400 grams canned chopped tomatoes; 2 spring onions; 2 cloves of garlic; 4 mushrooms; 1 1⁄2 tablespoon of tomato paste; 30 grams white tarama; zest of lemon; finely chopped parsley; breadcrumbs; olive oil; cumin; sweet paprika; chili flakes; a bit of salt; pepper

Instructions

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

Stuffed papoutsakia – eggplants with tarama

Stuffed papoutsakia – eggplants with tarama

Stuffed papoutsakia – eggplants with tarama

Ingredients

Instructions

Cut the eggplants in half, score their flesh creating a cross and remove their internals.

Sprinkle the eggplants’ internals with salt and let them aside for 15-20 minutes.

Next finely chop the onions, garlic and mushrooms

In a frying pan with olive oil, sauté the onion and then add the garlic and the mushrooms.

After that, cut the flesh of the eggplants and add it in the frying pan.

Next, heat the tomato paste, add the tomatoes and add a glass of water.

Season with the spices and adjust the flavors.

Let it boil and then lower the heat and simmer for 5 minutes.

Remove from heat, add the tarama and mix well, out of heat, until the sauce has thickened. Add a bit of finely chopped parsley.

In a frying pan with olive oil, slightly fry the eggplants, just enough until golden, from both sides.

Place them in a cooking sheet, fill them with the stuffing and sprinkle with breadcrumbs.

Roast in a preheated oven, at 180℃, set on fan, for 40 minutes.

Serve with spring onion, parsley and zest of lemon.

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