stuffed greek eggplant

The Mister found a large eggplant in our fridge. No doubt leftover from when my Mom was visiting, because I would never purchase an eggplant. Nothing personal against eggplants; they are just very low on my totem pole of vegetables- just below zucchini and above lima beans. (Unlike okra, which is my sworn enemy.) My natural instinct was to ignore this unwanted eggplant and eventually dispose of it's rotted corpse. 

(Un)Fortunately, I'm married to a man who hearts the eggplant. And so, in an effort at a vegetable truce, he did suggest stuffing it with things I like, and piqued my interest. 

Stuffed Greek Eggplant

1 large eggplant

1/2-pound ground beef (we used Lightlife Gimme Lean faux sausage)

1/2-cup garlic and herb bread crumbs

1-cup feta cheese

1/4 cup chopped green peppers

1/4 cup chopped mushrooms

1/2 cup chopped onions

1/4-cup fresh coriander

1 spicy green chili (omit if you’re a wus)

2 tbsp tomato sauce

1 tbsp chopped garlic

1/2 tsp basil

1/2 tbsp parsley

1 tbsp paprika

Clean out the eggplant pulp leaving 1/2 inch on each side (the shape should be retained). Brush with oil, sprinkle with salt and pepper and cook face down for 20 minutes at 350 degrees. Chop removed  the pulp. (Since the Mister is so infatuated with the eggplant, it became his responsibility.)

Cook the meat and season with the paprika.

In a separate pan, saute the onions, garlic and eggplant pulp. Once they are cooked, add mushrooms, green peppers, basil, parsley, bread crumbs, tomato sauce and half the coriander. If the mixture seems dry, add a little olive oil.

Mix both pan contents together and add half the feta.

Once the eggplant is cooked fill with the stuffing and sprinkle the remaining feta on top. Cook for another 10 minutes at 350 degrees. 

Garnish with the remaining coriander and serve.