Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, papoutsakia. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cut the eggplants in half lengthwise. In a saucepan, heat the oil and fry the onion, garlic and mince, until the mince is well browned. To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the eggplants are first seasoned and baked until soft and sweet and then stuffed with a delicious tomato based meat sauce, topped with a cheesy béchamel sauce and baked to golden perfection. A classic Greek dish: lamb, eggplant, tomatoes, onion and garlic topped with a yoghurt and feta sauce and baked in the eggplant skins.
Papoutsakia is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Papoutsakia is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have papoutsakia using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Papoutsakia:
- Prepare 4 aubergines
- Make ready Cheese, grated
- Get Mince
- Prepare 500 g mince
- Make ready 1 onion
- Make ready 2 cloves garlic
- Make ready 1 can chopped tomatoes
- Make ready 1 tbsp tomato purée
- Get 1 carrot, grated
- Make ready 1 bay leaf
- Make ready 1/2 stick cinnamon
- Take 60 ml brandy
- Take White sauce
- Make ready 600 ml milk
- Get 40 g flour
- Make ready 40 g butter
- Prepare 1 egg
- Prepare Salt
- Prepare Tomato sauce
- Prepare Water
- Prepare 250 g passata
- Get Olive oil
- Prepare Salt and pepper
Cut the eggplants in half, lengthwise and remove the stems.; Use a sharp knife to score the flesh in a crisscross manner without tearing the skin. Papoutsakia or Greek stuffed eggplants is a classic, easy and very satisfying dish. This is the vegetarian version with tender eggplants topped with a hearty tomato sauce and luxurious creamy béchamel. The recipe is called Papoutsakia (=small shoes), or stuffed eggplants.
Instructions to make Papoutsakia:
- 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
- For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min
- 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
- 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.
- 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.
- 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.
- Cook at 200oC for 40min
This is the vegetarian version with tender eggplants topped with a hearty tomato sauce and luxurious creamy béchamel. The recipe is called Papoutsakia (=small shoes), or stuffed eggplants. Like many things in Greece this recipe is closely connected with our Turkish neighbours as you will find that eggplants are a common thing on our cuisine. Back in the days of the Ottoman empire they have created a thousand different ways to cook eggplants. Once prepared, these stuffed Greek eggplant halves topped with béchamel sauce look like "papoutsakia." This is Greek for "little shoes." Try filling the eggplant with a chunky texture.
So that’s going to wrap this up with this special food papoutsakia recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
