Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, stuffed aubergines (papoutsakia). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Stuffed aubergines (papoutsakia) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Stuffed aubergines (papoutsakia) is something that I’ve loved my whole life. They are fine and they look wonderful.
Check Out our Selection & Order Now. 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. The taste and the ingredients used for this 'Papoutsakia' recipe are very similar to the popular Greek dish moussaka. 'Melitzanes papoutsakia' recipe - Variations Melitzánes papoutsákia is a dish that stands side by side with moussáka and pastitsio. It encapsulates summer tastes in the best way possible: succulent aubergine flesh, the mince done in the classic Bolognese style and a very French top up of béchamel.
To get started 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 that.
The ingredients needed to make Stuffed aubergines (papoutsakia):
- Prepare 4 large round aubergines
- Get For the mince filling
- Prepare 1 kg ground meat
- Get 1 onion, chopped
- Get 4 ripe tomatoes
- Make ready 250 ml olive oil
- Get 250 ml wine
- Make ready 1 cinnamon stick
- Take salt, pepper, ground pimento
- Take For the bechamel sauce
- Prepare 3 tbsp butter
- Prepare 4 tbsp flour
- Prepare 750 ml milk
- Make ready 1 egg
- Prepare salt, pepper, ground nutmeg
Use a sharp knife to score the flesh in a crisscross manner without tearing the skin. 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.
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.
Fill them with a portion of meat and add a couple of tablespoonfuls of béchamel on top. Serve as soon as they have cooled. Try this Melitzanes Papoutsakia (Stuffed Aubergines) recipe, or contribute your own. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. Using a small knife or spoon, scoop out the pulp, leaving a little intact around the shell of the aubergine so that it does not collapse.
So that is going to wrap this up for this special food stuffed aubergines (papoutsakia) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
