Skafoudes (Stuffed Eggplants, Papoutsakia)

INGREDIENTS

4 eggplants

150 ml. olive oil

4-5 medium-sized onions

2-3 cloves of garlic

4 medium-sized tomatoes, diced

Salt, pepper

4 eggs

Feta or kefalotyri or gruyere cheese

 

PREPARATION

Step 1

Cut eggplants lengthwise. Scoop out part of the core.

Step 2

Collapse the eggplants either by lightly frying them or lightly roasting them for ten minutes with a drizzle of oil.

Step 3

Chop the onions. Grate the eggplant cores.

Step 4

Sauté the onions and the scooped eggplant cores in oil. Add the diced tomatoes, salt and pepper and stir. Add chopped parsley and mint. Stir until you get a uniform mix. Turn off the flame.

Step 5

Lightly beat the eggs. Add to mix, stirring all along to avoid lumps.

Step 6

Cut the kefalotyri or the gruyere cheese in cubes and add to mix.

Step 7

Stuff the mix into the skafoudes.

Step 8

Set oven at 160° C and air bake mode. Remove when crust forms.