Stuffed lamb eggplant shoes (Melizanes Paputsakya) – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 halved medium-sized eggplant (approximately 600 gr. each)
- 450 gr minced lamb meat or lamb sausage (remove shell and crumble)
- 1/2 tbsp. Basmati Long Grain Rice
- 1/2 tbsp. beef broth
- 3 Rome seedless and sliced plum-like tomatoes medium size
- 4 tbsp. l olive oil
- 1/2 tbsp. chopped green bell peppers
- 1.5 tbsp. chopped onions
- 2 tbsp. l chopped garlic
- 1 tsp salt
- 1/2 tsp fragrant spice mix (see recipe below)
- 1/2 tsp ground black pepper
- 1/4 Art. chopped fresh parsley leaves
- 2 tbsp. l chopped fresh oregano
- 1 tbsp. bread crumbs
- 1 tbsp. crumbled feta cheese, plus some more for sprinkles
Dry spice mix:
- 2.5 tbsp. paprika
- 2 tbsp. l salt
- 2 tbsp. l garlic powder
- 1 tbsp. l black pepper
- 1 tbsp. l onion powder
- 1 tbsp. l cayenne pepper
- 1 tbsp. l dried oregano leaves
- 1 tbsp. l dried thyme
- Mix all ingredients thoroughly and store in sealed jar or container
Recipes with similar ingredients: eggplant, minced lamb, rice basmati, bell peppers, plum tomatoes, feta cheese, onion powder, garlic powder, cayenne powder, paprika, oregano, thyme, parsley
Recipe preparation:
- Preheat the oven to 180 ° C. Cut the eggplant in half lengthwise and with a sharp knife, make cuts in the shape of rhombuses on the pulp, trying do not pierce the skin. Take out the pulp with a spoon, leaving a layer of 1 cm. Cut the flesh. Put the eggplant cups on a greased baking sheet and lightly grease each half inside about a teaspoon a spoonful of olive oil. Bake eggplant until tender, but do not brown for about 15 minutes. Remove from the oven and let cool off.
- In a heavy frying pan, heat the remaining 2 tbsp. l oil on moderately high heat. Lay the lamb and cook, stirring, until there are pink pieces, about 5 minutes. Take out slotted spoon and put on a paper towel to absorb excess fat. Add onion and bell pepper to the fat in a pan and fry, stirring for 3 minutes Put the garlic, eggplant, salt, aromatic mixture of spices and peppers. Cook until soft eggplant, 3-4 min.
- Add rice and fry, pour the broth, and boil a little. Add the tomatoes and cook until liquid is released, 3 min. Sprinkle with parsley, oregano and mix well. Remove the pan from the fire. Add 3/4 tbsp. bread crumbs and mix well with vegetables. Stir in feta cheese and add if necessary spice. Place the filling in eggplant cups and sprinkle on top the remaining 1/4 Art. bread crumbs, and feta cheese. Bake until the surface will not become golden, and the filling will not warm up, approximately 30 min.
