Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, papoutsakia. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Papoutsakia is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Papoutsakia is something that I have loved my entire life. They are nice and they look wonderful.
'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape with little shoes. The taste and the ingredients used for this 'Papoutsakia' recipe are very similar to the popular Greek dish moussaka. 'Melitzanes papoutsakia' recipe - Variations Melitzanes Papoutsakia (Μελιτζάνες παπουτσάκια) are stuffed eggplants with mince, topped with a rich sauce. In Greek, 'melitzanes' means eggplants and 'papoutsakia' means 'little shoes'.
To get started with this particular recipe, we must prepare a few ingredients. You can cook papoutsakia using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Papoutsakia:
- Make ready 4 aubergines
- Make ready Cheese, grated
- Prepare Mince
- Get 500 g mince
- Get 1 onion
- Get 2 cloves garlic
- Take 1 can chopped tomatoes
- Get 1 tbsp tomato purée
- Make ready 1 carrot, grated
- Make ready 1 bay leaf
- Get 1/2 stick cinnamon
- Take 60 ml brandy
- Take White sauce
- Get 600 ml milk
- Prepare 40 g flour
- Get 40 g butter
- Get 1 egg
- Take Salt
- Make ready Tomato sauce
- Take Water
- Prepare 250 g passata
- Prepare Olive oil
- Prepare Salt and pepper
I have a childhood memory of my Greek aunt pulling steaming trays full of Papoutsakia (little shoes) out of the oven first thing in the. 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. In Greece, we call this delicious stuffed eggplants " papoutsakia ", which means "little shoes".
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
Papoutsakia has many similarities with shoes and even more so with the traditional shoes (tsaruchia) that are worn with the traditional uniforms of men of mainland Greece, the so-called Tsoliades. These shoes were made of leather and had a round tassel on the front top. Of course the eggplant shoes are softer and more delicious and fluffy. The summer is almost over and only two eggplant recipes on the blog? Unbelievable, inexcusable and unthinkable, all together.
So that is going to wrap it up with this special food papoutsakia recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
