Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stuffed aubergines (papoutsakia). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
'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 Different culinary cultures stuff their aubergines differently - meaty, veggie, vegan. Berenjenas rellenas in Spain are stuffed with mince and topped with béchamel, as they are in Greece.
Stuffed aubergines (papoutsakia) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Stuffed aubergines (papoutsakia) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin 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 cook it.
The ingredients needed to make Stuffed aubergines (papoutsakia):
- Make ready 4 large round aubergines
- Get For the mince filling
- Get 1 kg ground meat
- Take 1 onion, chopped
- Prepare 4 ripe tomatoes
- Make ready 250 ml olive oil
- Take 250 ml wine
- Prepare 1 cinnamon stick
- Take salt, pepper, ground pimento
- Take For the bechamel sauce
- Take 3 tbsp butter
- Make ready 4 tbsp flour
- Take 750 ml milk
- Prepare 1 egg
- Make ready salt, pepper, ground nutmeg
Melitzanes Papoutsakia (Stuffed Aubergines) recipe: Try this Melitzanes Papoutsakia (Stuffed Aubergines) recipe, or contribute your own. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia) Be the first to review this recipe. Traditionally made with ground lamb but any ground meat can be substituted.
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.
Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Papoutsakia (Stuffed Eggplants) Papoutsakia is one of the classic Greek recipes you can find anywhere on Greece during summer time. It's one of those that I always disliked when I was young but like many others i learned to appreciate as I grew older. Set the pulp aside in a bowl to use in the sauce.
So that’s going to wrap this up for this exceptional food stuffed aubergines (papoutsakia) recipe. Thank you very much for your time. I am sure that you can 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, friends and colleague. Thank you for reading. Go on get cooking!
