Papoutsakia (Greek Stuffed Eggplant Boats)
It’s eggplant season, and these stuffed eggplant boats are a stunning dish to add to your next summer spread. I make them vegetarian too and use whatever is overflowing the garden.
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Ingredients
- 6 baby eggplants, sliced in half lengthwise
- 1 pound of grass-fed beef
- 1 large white onion, diced chunky
- 2 garlic cloves, chopped
- 2 teaspoons biodynamic sugar
- 1 teaspoon cinnamon
- 2/3 cup of red wine
- 2 very ripe large chopped tomatoes, largely diced
- 4 large heaping spoonfuls of fresh flat leaf parsley
- 6 fresh mint leaves
- 1 tablespoon of fresh thyme
- 2 teaspoons oregano
- Fancy Peasant GEVOO
- Salt
- pepper
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