Papoutsakia: Greek Stuffed Eggplant / Aubergine

Step 1

Preheat oven to 390°F / 200°C.

Step 2

Trim the top from the eggplant, and cut it in half, lengthwise.

Step 3

Place the halves into a colander, sprinkling with a little salt. Set this aside for 30-60 minutes. This will draw out bitterness.

Step 4

Now, rinse the halves with water, and dry them with a towel.

Step 5

Now, add tomatoes, cinnamon, nutmeg, salt and pepper. Turn heat on medium high and simmer here for 20 minutes, allowing most liquid to cook off.