Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, stuffed aubergines (papoutsakia). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
This is a traditional Greek dish named "papoutsakia" a very tasty and delicious recipe for all the family. Stuffed aubergines (papoutsakea) 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper.
Stuffed aubergines (papoutsakia) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Stuffed aubergines (papoutsakia) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have stuffed aubergines (papoutsakia) using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed aubergines (papoutsakia):
- Prepare 4 large round aubergines
- Make ready For the mince filling
- Get 1 kg ground meat
- Make ready 1 onion, chopped
- Prepare 4 ripe tomatoes
- Prepare 250 ml olive oil
- Make ready 250 ml wine
- Prepare 1 cinnamon stick
- Prepare salt, pepper, ground pimento
- Prepare For the bechamel sauce
- Get 3 tbsp butter
- Prepare 4 tbsp flour
- Take 750 ml milk
- Take 1 egg
- Get salt, pepper, ground nutmeg
To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the eggplants are first seasoned and. Traditionally made with ground lamb but any ground meat can be substituted. The Greek mantra of 'eat eat eat' holds true in Amorgos, where we were treated to these delicious stuffed aubergines (eggplants) known as papoutsakia. Halve aubergines lengthways and brush cut side with a.
Steps to make Stuffed aubergines (papoutsakia):
- Cut the aubergines in half, lengthwise, to get 8 pieces. Place them in a bowl with salted water and allow them to soak overnight to degorge. The next day, rinse, strain, and proceed to hollow each piece out, leaving approximately 1cm thick wall. Take care not to pierce the skin.
- Preparing the mince filling Sauté the onion and mince in heated oil until the mince is brown. Add the wine, let it reduce (evaporate), then add the chopped tomatoes, salt, pepper, cinnamon stick and ground pimento.
- Preparing the bechamel sauce Melt the butter and add the flour, while stirring constantly. Pour in the milk while stirring, to prevent any lumps from forming. Remove the saucepan from the heat, stir in the egg well, and season with salt, pepper and a pinch of ground nutmeg.
- Fill the augergine "shoes" with mince mix and cover each one with a layer of bechamel sauce. If desired, you could sprinkle the surface of the bechamel with grated cheese of your choice, preferrably a melting type.
- Line an ovenproof dish with greaseproof paper. Carefully transfer the 8 filled aubergine "shoes" and let them bake, uncovered, at 180 degreesC, for approximately 45 minutes, until the aubergines are tender and the bechamel sauce turns golden.
The Greek mantra of 'eat eat eat' holds true in Amorgos, where we were treated to these delicious stuffed aubergines (eggplants) known as papoutsakia. Halve aubergines lengthways and brush cut side with a. Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead, from BBC Good Food. Greek stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. Download Stuffed aubergines stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.
So that is going to wrap it up for this special food stuffed aubergines (papoutsakia) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
