Greek Stuffed Egg-plant. Recipe

Greek Stuffed Eggplant Recipe

History of the Recipe:
Greek cuisine is known for its use of fresh and vibrant ingredients, which are often combined in unique and creative ways. One such dish is the Greek Stuffed Eggplant, which has a long history in Mediterranean cuisine. Eggplants, also known as aubergines, are native to the Middle East and were introduced to Greece by the Arabs during their rule in the 7th century. Since then, eggplants have become a staple ingredient in Greek cooking and are featured in numerous traditional dishes, including the famous Moussaka.

Fun Facts:
- The word "eggplant" is commonly used in North America and Australia, while "aubergine" is used in British English.
- Eggplants are technically a fruit, as they come from the flowering plant species Solanum melongena.
- In Greece, eggplants are often called "melitzanes," which translates to "apple of madness," due to their historical association with superstitions and myths.
- Eggplants come in various shapes and sizes, including the traditional large purple ones, as well as smaller white and striped varieties.

Recipe:

Ingredients:
- 4 eggplants (medium-sized)
- 1 cup chopped boiled fish (such as cod or salmon)
- 1/2 cup oysters, chopped
- 1/2 cup shrimp, peeled and chopped
- 1/4 cup chopped mushrooms
- 1 teaspoon salt
- 1 teaspoon paprika
- Grated peel of 1 lemon
- 1/4 cup melted butter
- Juice of 1/2 lemon
- 1 beaten egg

Pie Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1/4 cup ice water

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Start by making the pie dough. In a large bowl, combine the flour and salt. Add the cold butter cubes and mix with your fingertips until the mixture resembles coarse crumbs.

3. Gradually add the ice water, a tablespoon at a time, until the dough comes together. Do not overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

4. While the dough is chilling, prepare the eggplants. Trim off the ends and cut them in half lengthwise. With a spoon, carefully scoop out the flesh, leaving a 1/4-inch thick shell. Set aside the flesh for later use.

5. Place the hollowed eggplant shells on a baking sheet and bake in the preheated oven for 10-15 minutes until slightly softened. Remove from the oven and set aside.

6. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped mushrooms and the reserved eggplant flesh. Sauté for 5 minutes until the mushrooms and eggplant are softened.

7. Add the chopped boiled fish, oysters, and shrimp to the skillet. Sprinkle with salt, paprika, and grated lemon peel. Cook for an additional 3-4 minutes until everything is heated through.

8. Remove the skillet from heat and stir in the melted butter, lemon juice, and beaten egg. Mix well to combine.

9. Spoon the filling mixture into the baked eggplant shells, pressing it down gently to fill them completely.

10. Take the chilled pie dough out of the refrigerator. On a floured surface, roll out the dough to a thickness of about 1/4 inch.

11. Cover the stuffed eggplants with the rolled-out dough, trimming any excess. Make slits in the dough to allow steam to escape while baking.

12. Place the stuffed and covered eggplants on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and cooked through.

13. Once done, remove from the oven and let cool for a few minutes before serving.

Serving Suggestion:
Greek Stuffed Eggplant can be served as a main dish, accompanied by a fresh salad and crusty bread. It is also a great option for a Mediterranean-themed dinner party or when hosting guests.

Similar Recipe Dishes:
If you enjoyed this Greek Stuffed Eggplant recipe, you might also like other classic Mediterranean dishes such as:

1. Moussaka: A traditional Greek dish featuring layers of eggplant, ground meat (often lamb or beef), and béchamel sauce baked to perfection.
2. Stuffed Bell Peppers: A popular dish where bell peppers are filled with a mixture of rice, ground meat (such as beef or lamb), and aromatic herbs.
3. Dolmades: Vine leaves filled with a flavorful mixture of rice, herbs, and sometimes ground meat. These are usually served as appetizers or a part of a meze platter.

Remember to experiment with flavors and ingredients to make the recipe your own. Enjoy the delicious flavors of Greece!

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