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Greek stuffed Eggplant recipe (Melitzanes Papoutsakia)

Eli K. Giannopoulos
  • minutes
  • Serves 5

INGREDIENTS

500 g

Beef

5

Eggplants

2 cloves

Garlic

1 tsp

Oregano

2 tbsp

Parsley

4

Potatoes, large

1

Red onion, large

4

Egg yolk

1

Cinnamon stick

100 g

Flour

1 pinch

Nutmeg

1

Salt and freshly ground pepper

1

Olive oil

1

tin Tomatoes or tomato juice

1 tbsp

Butter

100 g

Butter

50 g

Milk

900 milliliters

Milk

1

glass Red wine

100g grated kefalotyri or any hard yellow cheese (3.5 oz.)