Papoutsakia
Papoutsakia

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, papoutsakia. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Papoutsakia is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Papoutsakia is something which I’ve loved my whole life. They’re nice and they look fantastic.

'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the. Greek baked stuffed eggplants - Papoutsakia by Greek chef Akis Petretzikis. An authentic Greek recipe for eggplants filled with ground meat and bechamel sauce! Find papoutsakia stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

To begin with this recipe, we must prepare a few ingredients. You can have papoutsakia using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Papoutsakia:
  1. Take 4 aubergines
  2. Prepare Cheese, grated
  3. Take Mince
  4. Take 500 g mince
  5. Prepare 1 onion
  6. Prepare 2 cloves garlic
  7. Get 1 can chopped tomatoes
  8. Take 1 tbsp tomato purée
  9. Prepare 1 carrot, grated
  10. Get 1 bay leaf
  11. Get 1/2 stick cinnamon
  12. Prepare 60 ml brandy
  13. Prepare White sauce
  14. Make ready 600 ml milk
  15. Get 40 g flour
  16. Take 40 g butter
  17. Get 1 egg
  18. Take Salt
  19. Prepare Tomato sauce
  20. Prepare Water
  21. Take 250 g passata
  22. Take Olive oil
  23. Prepare Salt and pepper

Stuffed eggplant (papoutsakia). (Lyndey & Blair's Taste of Greece). Papoutsakia translates to little shoes in Greek. See more ideas about Πλεκτά, Βελονάκι, Πλέξιμο. See how to make Papootsakia in a fun way with EllinikesSintages and enjoy!

Steps to make Papoutsakia:
  1. Cut in the aubergines in half, leaving the top stark attached. Score flesh in a diamond pattern, put oil and salt on top then cook at 200oC for 30min
  2. For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min
  3. Add tomato purée, brandy, cinnamon stick, sugar, bay leaf, carrots and chopped tomatos. Season with salt and pepper. Put the lid on the pan and simmer on low heat for 30min. Remove cinnamon after 5min
  4. For the white sauce, put the butter, flour and milk in a sauce pan, heat and stir continuously until thicken. Take of the heat, add the egg and stir in.
  5. To assemble, in an oven proof dish, lightly mash the aubergine flesh with a spoon and make a crater for the mince. Add the mince then white sauce and finally the grated cheese on top.
  6. For the tomato sauce, mix the passata, oil and water. Pour into the dish so it surrounds the aubergines but doesn’t go on the top of them.
  7. Cook at 200oC for 40min

See more ideas about Πλεκτά, Βελονάκι, Πλέξιμο. See how to make Papootsakia in a fun way with EllinikesSintages and enjoy! Eggplant Papucaki (Turkish: Patlıcan papucaki) is a typical Aegean dish found on both Turkish and Greek sides of the Aegean Sea. "Papuc" or "papuç" is a Persian word "paposh" (پاپٯش) that is used in Turkish and means shoe or slipper. Impress with this Greek stuffed eggplant (papoutsakia). Papoutsakia, which means 'little shoes', are cute eggplant halves stuffed with a delicious meat sauce and topped with bechamel sauce.

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