EASY GREEK STUFFED EGGPLANT (PAPOUTSAKIA OR 'LITTLE SHOES'!)
This easy version of traditional Greek stuffed eggplant or aubergine is sometimes called papoutsakia or 'little shoes'. Bake eggplant, stuff with a simple but delicious beef bolognese sauce, top with Greek bechamel sauce and cheese, and bake again. They're cute, they're easy to make ahead or freeze, and they're an easier but just as delicious version of moussaka. Give them a try!
Provided by Helen
Categories Main meal
Time 1h30m
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 355F/180C. Slice each eggplant in half lengthwise. On the cut side, score around the edge of each, leaving around a 1cm border. Then on the inside, score in a criss-cross pattern. Go as deep as you can without slicing through the bottom of the eggplant. This isn't as tricky as it sounds!
- Place the eggplant halves on a large baking tray lined with baking paper. Brush all over with olive oil. Turn them over so that the cut side is now down. Bake for 30 to 40 minutes, until the flesh of the eggplant is soft.
- Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.
- Add the meat to the pan and brown while breaking up with a wooden spoon.
- Add the tomato puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).
- Stir in the parsley and salt and pepper to taste.
- To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
- Take off the heat, then stir in the milk little by little.
- Put the pan back on the heat and stir until the sauce has thickened and is just bubbling. Add about three quarters of the cheese and all of the nutmeg.
- Let cool for about five minutes, then whisk in the egg yolks (whole eggs are OK too).
- Arrange the baked eggplant (cut side up) in a 12 x 9 inch baking dish.
- Use a big metal spoon to squash down the eggplant inside the border you scored.
- Spoon some of the meat sauce inside each eggplant. It's OK if it's piled up a bit.
- Top each stuffed eggplant with a few spoonfuls of the cooled bechamel sauce. Sprinkle with the rest of the cheese.
- Bake for 30 minutes or until the bechamel sauce is golden and bubbling. Serve with a Greek salad, toasted bread and tzatziki (or Greek yoghurt), or just a nice fresh green salad.
Nutrition Facts : Calories 384 kcal, Carbohydrate 24 g, Protein 19 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 116 mg, Sodium 270 mg, Fiber 8 g, Sugar 12 g, ServingSize 1 serving
PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)
This is a classic Greek dish, utilizing the little eggplant one can now find on the market. If you cannot find miniature eggplant, just use the longish ones available (not flask - unless VERY small).
Provided by evelynathens
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
- Remove from heat.
- Add parsley, egg, 1/2 cup cheese and bread crumbs.
- Preheat oven to 350°F.
- Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
- Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
- Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
- Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Remove from heat.
- Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
- Pour about one tablespoon on top of each eggplant pocket.
- Sprinkle with additional grated cheese and dot with butter.
- Add tomato sauce to the pan.
- Bake for about 35 minutes longer.
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- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
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Category MeatTotal Time 2 hrs 30 minsEstimated Reading Time 2 mins
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Category MeatTotal Time 2 hrs 30 minsEstimated Reading Time 2 mins
- Wash the eggplants very well and cut them in 2 pieces. Carve them crosswise and set them in a baking tray with the skin facing down and the carved flesh up. Preheat the oven at 180 ˚C or 350 ˚F. Drizzle the eggplants with olive oil and season them with salt and pepper. Bake for 20 to 30 min or until the flesh is soft.
- In the meantime prepare the meat sauce and heat 3 tablespoons of olive oil in a large casserole dish. Add the onion and when soft add the beef and the garlic. Break up the meat with a wooden fork until it has a loose texture. Add the wine and let it cook for 7 minutes. Add cinnamon, chopped tomatoes, oregano and salt and pepper to the casserole. Reduce the heat and simmer for approximately 40 minutes.
- Prepare the béchamel sauce for the Papoutsakia. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add the milk all at once, keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, season with salt, pepper and a pinch of nutmeg. Continue whisking and stir in the eggs. Whisk quickly, in order to prevent the eggs from turning into an omelet!
- Heat the oven to 350˚F. Put eggplant shells cut side up in a baking sheet. Sprinkle the shells with the cheese, fill each of them with the meat sauce and add some cheese again. Spoon béchamel on top and sprinkle with remaining cheese. Bake until eggplants are tender, about 20 minutes. Increase heat to broil and cook until the béchamel is golden brown.
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