Easiest Way to Cook Delicious Stuffed aubergines (papoutsakia)

Stuffed aubergines (papoutsakia). Papoutsakia means 'little shoes'.) Brown onions and meat lightly in butter, stirring constantly. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip. Spoon the mixture into the aubergine halves.

Traditionally made with ground lamb but any ground meat can be substituted. Greek stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. Papoutsakia is a traditional Greek dish made of eggplants, minced meat and béchamel sauce. You can have Stuffed aubergines (papoutsakia) using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Stuffed aubergines (papoutsakia)

1. You need 4 of large round aubergines.
2. It's of For the mince filling.
3. Prepare 1 kg of ground meat.
4. Prepare 1 of onion, chopped.
5. It's 4 of ripe tomatoes.
6. You need 250 ml of olive oil.
7. Prepare 250 ml of wine.
8. You need 1 of cinnamon stick.
9. You need of salt, pepper, ground pimento.
10. You need of For the bechamel sauce.
11. Prepare 3 tbsp of butter.
12. You need 4 tbsp of flour.
13. You need 750 ml of milk.
14. It's 1 of egg.
15. Prepare of salt, pepper, ground nutmeg.

Papoutsakia betyder skor på grekiska och den här rätten är en klassiker i det grekiska köket. 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. Stuffed eggplant (papoutsakia). (Lyndey & Blair's Taste of Greece).

Stuffed aubergines (papoutsakia) step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

Papoutsakia translates to little shoes in Greek. These stuffed eggplants are one of the many ladera (la-the-ra) dishes, cooked with. Aubergines, courgettes and tomatoes stuffed with a delicious filling prepared with minced pork and spices. IT's a family dish and very tasty!! Source for information on papoutsakia: A Dictionary of Food and Nutrition dictionary. "papoutsakia." A Dictionary of Food and Nutrition. .

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