Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, stuffed aubergines (papoutsakia). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Stuffed aubergines (papoutsakia) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Stuffed aubergines (papoutsakia) is something which I have loved my entire life. They’re fine and they look wonderful.
Stuffed aubergines (papoutsakea) 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape. Wash the aubergines and cut them lengthwise into two pieces. Slightly cut the inner side with a sharp knife and place it on a baking sheet.
To begin with this particular recipe, we have to prepare a few components. 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):
- Prepare 4 large round aubergines
- Prepare For the mince filling
- Take 1 kg ground meat
- Get 1 onion, chopped
- Take 4 ripe tomatoes
- Get 250 ml olive oil
- Prepare 250 ml wine
- Take 1 cinnamon stick
- Get salt, pepper, ground pimento
- Make ready For the bechamel sauce
- Make ready 3 tbsp butter
- Prepare 4 tbsp flour
- Prepare 750 ml milk
- Prepare 1 egg
- Get salt, pepper, ground nutmeg
Traditionally made with ground lamb but any ground meat can be substituted. Greek baked stuffed eggplants - Papoutsakia. It is usually followed when someone is allergic to nuts. Papoutsakia - Little Shoes (Stuffed Miniature Eggplant).
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.
The Greek mantra of 'eat eat eat' holds true in Amorgos, where we were treated to these delicious stuffed aubergines (eggplants) known as papoutsakia. 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. Greek stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. For this stuffed aubergine recipe, I always use different kinds of cheese to bake on top - whatever I have in the fridge - and it always tastes gorgeous! You can also use a combination of cheeses, and.
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