No Fail Recipe: Appetizing Stuffed aubergines (papoutsakia)

Stuffed aubergines (papoutsakia). Stuffed aubergines (papoutsakea) 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape. 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek recipe which receives its name from the To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the. Greek baked stuffed eggplants - Papoutsakia. It is usually followed when someone is allergic to nuts.

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. Greek stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. You can have Stuffed aubergines (papoutsakia) using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Stuffed aubergines (papoutsakia)

1. You need 4 of large round aubergines.
2. It's of For the mince filling.
3. Prepare 1 kg of ground meat.
4. It's 1 of onion, chopped.
5. You need 4 of ripe tomatoes.
6. It's 250 ml of olive oil.
7. It's 250 ml of wine.
8. You need 1 of cinnamon stick.
9. Prepare of salt, pepper, ground pimento.
10. Prepare of For the bechamel sauce.
11. Prepare 3 tbsp of butter.
12. Prepare 4 tbsp of flour.
13. It's 750 ml of milk.
14. Prepare 1 of egg.
15. You need of salt, pepper, ground nutmeg.

Papoutsakia means 'little shoes'.) Brown onions and meat lightly in butter, stirring constantly. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip. Papoutsakia betyder skor på grekiska och den här rätten är en klassiker i det grekiska köket. Melitzanes Papoutsakia are Greek stuffed eggplants filled with meat sauce, topped with a rich bechamel sauce and then baked.

Stuffed aubergines (papoutsakia) step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

Despina Taverna, Elounda Picture: Papoutsakia: aubergines stuffed with mince and topped with bechamel. Papoutsakia - Baked Stuffed Aubergines - Traditional Greek recipe of aubergines stuffed with ground meat topped with bechamel sauce. The Greek mantra of 'eat eat eat' holds true in Amorgos, where we were treated to these delicious stuffed aubergines (eggplants) known as papoutsakia. These…» 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. Melitzanes Papoutsakia or Stuffed Eggplant "Little Shoes".