Ingredients with Measurements:
- 2 large eggplants
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped walnuts
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Sharp knife
- Cutting board
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the stem end of the eggplants and slice them lengthwise into thin slices.
3. Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
4. Place the eggplant slices on a baking sheet and bake for 15 minutes, or until they are soft and pliable.
5. In a mixing bowl, combine the feta cheese, parsley, mint, dill, walnuts, breadcrumbs, garlic, and salt and pepper to taste.
6. Take one eggplant slice and place a spoonful of the feta cheese mixture on one end.
7. Roll up the eggplant slice tightly around the filling to form a paupiette.
8. Repeat with the remaining eggplant slices and filling.
9. Place the stuffed eggplant paupiettes on a baking sheet and bake for 20-25 minutes, or until they are golden brown and heated through.
10. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 276
- Fat: 22g
- Carbohydrates: 16g
- Protein: 7g
- Fiber: 6g
Substitutions for ingredients:
- You can substitute the feta cheese with goat cheese or ricotta cheese.
- You can substitute the walnuts with pine nuts or almonds.
Variations:
- You can add chopped sun-dried tomatoes to the filling for an extra burst of flavor.
- You can add cooked quinoa or rice to the filling for a heartier meal.
Tips and tricks:
- Make sure to brush the eggplant slices with olive oil before baking to prevent them from sticking to the baking sheet.
- Use a sharp knife to slice the eggplant thinly and evenly.
- Make sure to roll up the eggplant slices tightly around the filling to prevent them from falling apart.
Storage instructions:
- Store any leftover stuffed eggplant paupiettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed eggplant paupiettes, place them on a baking sheet and bake in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed eggplant paupiettes on a bed of fresh greens for a colorful and healthy presentation.
Garnishes:
- Garnish the stuffed eggplant paupiettes with chopped fresh herbs, such as parsley or mint.
Pairings:
- Serve the stuffed eggplant paupiettes with a side of roasted vegetables, such as carrots or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Greek salad
Troubleshooting advice:
- If the eggplant slices are too thick, they may not roll up properly. Make sure to slice them thinly and evenly.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing them.
- Store any leftover stuffed eggplant paupiettes in the refrigerator and consume within 3 days.
Food history:
- Stuffed eggplant paupiettes are a traditional Greek dish that dates back to ancient times.
Flavor profiles:
- The stuffed eggplant paupiettes are savory and slightly tangy, with a hint of sweetness from the eggplant.
Serving suggestions:
- Serve the stuffed eggplant paupiettes as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Greek