Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, stuffed aubergines (papoutsakia). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Stuffed aubergines (papoutsakia) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Stuffed aubergines (papoutsakia) is something that I’ve loved my whole life. They are fine and they look fantastic.
Stuffed aubergines (papoutsakea) 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape. Delicious stuffed aubergines with ground meat and bechamel sauce. Mediterranean died. '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.
To get started with this recipe, we have to prepare a few components. You can cook stuffed aubergines (papoutsakia) using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed aubergines (papoutsakia):
- Make ready 4 large round aubergines
- Prepare For the mince filling
- Make ready 1 kg ground meat
- Make ready 1 onion, chopped
- Take 4 ripe tomatoes
- Prepare 250 ml olive oil
- Take 250 ml wine
- Make ready 1 cinnamon stick
- Get salt, pepper, ground pimento
- Prepare For the bechamel sauce
- Get 3 tbsp butter
- Get 4 tbsp flour
- Prepare 750 ml milk
- Prepare 1 egg
- Take salt, pepper, ground nutmeg
Greek stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. Melitzánes papoutsákia: stuffed aubergines with beef mince and bechamel sauce. Papoutsakia is a traditional Greek dish made of eggplants, minced meat and béchamel 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.
Instructions 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.
Greek baked stuffed eggplants - Papoutsakia by Greek chef Akis Petretzikis. An authentic Greek recipe for eggplants filled with ground meat and bechamel sauce! Papoutsakia - Baked Stuffed Aubergines - Traditional Greek recipe of aubergines stuffed with ground meat topped with bechamel sauce. Despina Taverna, Elounda Picture: Papoutsakia: aubergines stuffed with mince and topped with bechamel. Papoutsakia betyder skor på grekiska och den här rätten är en klassiker i det grekiska köket.
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