Eggplants Stuffed with Potato Purée & Mozzarella

Roasted eggplants, stuffed with mashed potatoes and mozzarella. Alternatively Greek stuffed 'little shoes'. Delicious, easy and filling.
Eggplant is a tender perennial plant of the family Strychnoid (Solanaceae) and is cultivated for its homonymous fruit. Eggplant dominates in Mediterranean dishes. For us the moussaka and the shoes, the Italian parmesan aubergine and the Turkish imam baildi are among the best known. It is also roasted, fried, stuffed, salad and in vinegar (pickled).
Eggplant has low nutritional value and characteristic taste. It contains a greenish substance, strychnine, which can cause stomach upset when fruits are eaten unripe or very ripe. That's why attention is needed.
Yours!

work: 30′

time: 1h:00′

easy:

★Click with your mouse on the pictures to learn more.

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Incredients (3 servings) 5-6 eggplants 2 tbsp olive oil coarse salt 125g a ready-made puree package 500g water 1 tsp salt 250g cold milk 2 tbsp butter 100g grated mozzarella salt, pepper, nutmeg	Wash, wipe and cut each eggplant in half lengthwise. Carve the cut side of the eggplant gently with 2-3 diagonal sections and spread with the oil. Sprinkle with coarse salt and bake on a paste. Bake at 180℃ 356℉ GasMark: 4.2 air until cooked and browned.	In the meantime prepare the puree according to the package instructions. Place over a medium heat and place in a saucepan and pour the water and salt and let it boil. Remove from the heat and pour the cold milk. Stir gently…
… adding the puree powder, a little nutmeg & butter. If necessary add a little milk to bring it to the density we want.	After the eggplants are cooked, allow to cool slightly…	… and remove the crumb with a teaspoon.
Melt the crumb in the blender and add to the puree mixture. Add half the grated mozzarella. Stir.	Fill the eggplants with mashed potatoes and sprinkle the rest of mozzarella on top.	Put the baking tray in the oven again until they are golden on top. Serve and enjoy with iced beer.

Zambia Sifaki