Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, papoutsakia. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Papoutsakia is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Papoutsakia is something which I have loved my whole life. They’re nice and they look fantastic.
Huge range- FREE Delivery UK wide London location, come and visit us! '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 Melitzanes Papoutsakia (Μελιτζάνες παπουτσάκια) are stuffed eggplants with mince, topped with a rich sauce. In Greek, 'melitzanes' means eggplants and 'papoutsakia' means 'little shoes'.
To begin with this recipe, we must first prepare a few ingredients. You can cook papoutsakia using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Papoutsakia:
- Take 4 aubergines
- Make ready Cheese, grated
- Take Mince
- Make ready 500 g mince
- Take 1 onion
- Get 2 cloves garlic
- Prepare 1 can chopped tomatoes
- Take 1 tbsp tomato purée
- Prepare 1 carrot, grated
- Make ready 1 bay leaf
- Take 1/2 stick cinnamon
- Take 60 ml brandy
- Make ready White sauce
- Take 600 ml milk
- Make ready 40 g flour
- Prepare 40 g butter
- Make ready 1 egg
- Take Salt
- Get Tomato sauce
- Make ready Water
- Prepare 250 g passata
- Get Olive oil
- Prepare Salt and pepper
Papoutsakia or Greek stuffed eggplants is a classic, easy and very satisfying dish. This is the vegetarian version with tender eggplants topped with a hearty tomato sauce and luxurious creamy béchamel. In Greece, we call this delicious stuffed eggplants " papoutsakia ", which means "little shoes". Cut the eggplants in half, lengthwise and remove the stems.
Steps to make Papoutsakia:
- Cut in the aubergines in half, leaving the top stark attached. Score flesh in a diamond pattern, put oil and salt on top then cook at 200oC for 30min
- For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min
- Add tomato purée, brandy, cinnamon stick, sugar, bay leaf, carrots and chopped tomatos. Season with salt and pepper. Put the lid on the pan and simmer on low heat for 30min. Remove cinnamon after 5min
- For the white sauce, put the butter, flour and milk in a sauce pan, heat and stir continuously until thicken. Take of the heat, add the egg and stir in.
- To assemble, in an oven proof dish, lightly mash the aubergine flesh with a spoon and make a crater for the mince. Add the mince then white sauce and finally the grated cheese on top.
- For the tomato sauce, mix the passata, oil and water. Pour into the dish so it surrounds the aubergines but doesn’t go on the top of them.
- Cook at 200oC for 40min
Use a sharp knife to score the flesh in a crisscross manner without tearing the skin. Papoutsakia in Greek means little shoes - the name alone endears me to this recipe but I also know that they are particularly tasty too. Little shoes are aubergines sliced in half and filled with minced meat that has been cooked in wine, herbs, cinnamon and tomatoes, then covered with a rich velvety cheesy bechamel sauce. The original recipe is prepared with minced meat and bechamel sauce in the oven. The summer is almost over and only two eggplant recipes on the blog?
So that is going to wrap it up for this exceptional food papoutsakia recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
