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| Papoutsakia Greek Stuffed Aubergines (Eggplants) This Greek dish, which translates "small shoes", originally contains meat filling covered with bechamel and cheese. This dairy version contains a mixture of Feta cheese and Parmesan, and is a lovely (and kosher) alternative. 4 medium eggplants 1/4 pound grated cheese, Parmesan and Feta mixed 2 eggs, beaten 2 tablespoons chopped parsley Olive oil 1 cup tomato sauce Salt and pepper Cut the eggplants into halves lengthwise and scoop out the pulp (many cooks make fritters out of them by mixing the cut up pulps with a little olive oil and some matzo meal and fry these small balls till they are golden) Soak the eggplant shells in heavily salted water for 30 minutes. Drain and rinse well. Preheat the oven to 350 F (180C). Mix together the cheese, eggs, parsley, salt and pepper, and fill the shells with this mixture. In a large frying pan, heat 4 or more tablespoons of olive oil to very hot. Using two large spoons, transfer the eggplants carefully to the pan and fry the shells till softened. Do not let the hot oil get into the cheese mixture. Arrange the fried eggplants, side by side, in a large baking pan. Add 4 tablespoons olive oil and the tomato sauce. The liquid level in the baking pan should be about half way up the sides of the shells, so add some water if necessary. Bake eggplants till tops are browned. Or, steam on top of the stove, tightly covered, until the liquid has been absorbed. Aubergines tend to "drink up" oil like a sponge. Instead of frying them; cover and microwave the slices or halves for a few minutes. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |