Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed aubergines (papoutsakia). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Stuffed aubergines (papoutsakia) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Stuffed aubergines (papoutsakia) is something which I’ve loved my whole life.
Stuffed aubergines (papoutsakea) 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape. Great recipe for Stuffed aubergines (papoutsakia). Papoutsakia means "small shoes" in Greek.
To get started with this particular recipe, we must first prepare a few components. You can have stuffed aubergines (papoutsakia) using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed aubergines (papoutsakia):
- Get 4 large round aubergines
- Get For the mince filling
- Take 1 kg ground meat
- Prepare 1 onion, chopped
- Get 4 ripe tomatoes
- Get 250 ml olive oil
- Get 250 ml wine
- Make ready 1 cinnamon stick
- Get salt, pepper, ground pimento
- Get For the bechamel sauce
- Take 3 tbsp butter
- Take 4 tbsp flour
- Prepare 750 ml milk
- Get 1 egg
- Prepare salt, pepper, ground nutmeg
Melitzánes papoutsákia: stuffed aubergines with beef mince and bechamel sauce. Traditionally made with ground lamb but any ground meat can be substituted. 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.
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 stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. Papoutsakia betyder skor på grekiska och den här rätten är en klassiker i det grekiska köket. The Greek mantra of 'eat eat eat' holds true in Amorgos, where we were treated to these delicious stuffed aubergines (eggplants) known as papoutsakia. 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.
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