Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, stuffed aubergines (papoutsakia). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Stuffed aubergines (papoutsakia) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Stuffed aubergines (papoutsakia) is something which I’ve loved my entire life. They are nice and they look fantastic.
Discover Our Wide Range of Eyelet Curtains at Dunelm. In Store & Online, Buy Today! Free UK Delivery on Eligible Orders 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape with little shoes.
To begin with this particular recipe, we have to prepare a few components. You can cook 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
- Get For the mince filling
- Take 1 kg ground meat
- Get 1 onion, chopped
- Take 4 ripe tomatoes
- Get 250 ml olive oil
- Take 250 ml wine
- Prepare 1 cinnamon stick
- Take salt, pepper, ground pimento
- Get For the bechamel sauce
- Prepare 3 tbsp butter
- Make ready 4 tbsp flour
- Prepare 750 ml milk
- Prepare 1 egg
- Prepare salt, pepper, ground nutmeg
Place the aubergines in a baking tin. Fill them with a portion of meat and add a couple of tablespoonfuls of béchamel on top. Serve as soon as they have cooled. My stuffed eggplant recipe is a tasty alternative to the heavy fried eggplant recipe.
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.
Frying has never been my favorite cooking way. I assure you that baked eggplant is equally delicious and much easier to digest than fried one. Add the béchamel sauce on top and sprinkle with the remaining cheese. When the Papoutsakia comes out of the oven the béchamel should be golden brown. Serve the stuffed eggplants as a starter or main dish with a nice Greek salad and some crusty bread.
So that is going to wrap this up for this exceptional food stuffed aubergines (papoutsakia) recipe. Thanks so much for your time. I’m confident you can make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
