Eggplant wrapped Soutzoukakia

The Story
Being a Greek of Asia Minor Greek heritage spices play a huge part in my cooking. Some may even mistake my food for Turkish... but that is another story! When I started my cooking classes over a decade ago, most people thought Greek food comprised of meat platters & seafood platters. Thanks to social media that has all changed now. Greek cuisine is much more, with influences, from Venetians, Italy, Balkans, Ottomans, Russian etc....One good thing that came out of occupation. My cooking influence comes from Smyrni, Constantinople and Imvros. (all now Turkey)

Eggplant wrapped Soutzoukakia

Spicy soutzoukakia wrapped in eggplant and baked in a cinnamon tomato sauce.
Servings 4
Prep Time 30 mins
Cook Time 50 mins

Ingredients

  • 2 eggplants
  • 1 tbs olive oil
  • 300 g beef or lamb mince
  • 300 g pork mince
  • 1 small onion finely diced
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 cup water
  • 3 tsp cumin
  • 1 tsp oregano
  • 1/2 tbs salt
  • 2 tsp ground black pepper

Tomato Sauce

  • 400 g diced canned tomato
  • 1 tsp tomato paste
  • 1/4 cup water
  • 1 tsp minced garlic
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1 tbs olive oil

Instructions

  • Remove the stem and slice the eggplant long ways in thin strips.
  • Baste eggplant with olive oil on both sides and sprinkle with sea salt.
  • Place on baking sheet lined tray and bake until just soft... approx 15 minutes.
  • In a mixing bowl, add both pork and beef mince, minced onion, parsley, egg, spices, breadcrumbs and water.
  • Knead the mince well. Squish through fingers for at least a couple of minutes ensuring that ALL ingredients are incorporated. Take a bit of the mixture and cook, then taste. Add more spices etc if needed.
  • Lay one of the eggplant slices on a chopping board, grab an amount of the meat mixture (small mandarin sized) and shape into sausage. Just long enough for the largest part of eggplant to cover. Then roll.
  • Repeat this and place neatly in your cooking tray.
  • For the sauce, dilute tomato paste with water, add the can of tomato, salt, sugar, chilli flakes and olive oil in a bowl and stir until all combined.
  • Pour sauce carefully over the eggplant souttzoukakia and bake for approximately 50 minutes in a 190˚ Celsius fan forced oven or until soutzoukakia are cooked through and some of the eggplant and tomato mixture is slightly charred. Allow to sit for about 20 minutes.
  • Sprinkle with feta....and eat when warm to room temperature on a balmy summer night along with a Greek salad and a chunk of bread for dipping into the sauce and salad.