Papoutsakia - Bariatrik Mutfak

Papoutsakia

4. Period: Solid Foods

Aegean, Difficult, Gluten-Free, Oven, Vegetables

Ingredients

Recipe

2 medium-sized bell eggplants
1 onion (chopped)
2 tomatoes (peeled, chopped into tiny pieces)
2 garlic cloves (crushed)
1/2 bunch of parsley (finely chopped)
120g plaited cheese (grated)
1 egg
2 tablespoons olive oil
Salt
Black pepper
Red pepper flakes (optional)

Boil some water in a saucepan, put the eggplants with their stems in the boiling water and boil until soft.
While eggplants are boiling, sauté the chopped onion with 2 tablespoons of olive oil.
Cook the tomatoes for a while in another saucepan.
Take the eggplants out of the water, halve them lengthwise, carefully scoop out the flesh but do not remove their stems. Chop the scooped flesh.
Add chopped flesh of eggplants, salt, black pepper into sautéed onion and sauté for a while. Add the cooked tomatoes into eggplants and allow to cool.
Add finely chopped parsley, grated plaited cheese, garlic, egg and mix. If the plaited cheese is salty, soak it in water for a while before grating.
Place a baking paper in a baking tray, place the halved eggplants into the tray and put the mixture prepared in Step 6 into these eggplants.
Cook the eggplants in an oven preheated to 200 degrees until golden brown.
Garnish with parsley and red pepper flakes before serving.

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