Papoutsakialittleshoesstuffedminiatureeggplant Recipes

PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)

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.

STUFFED BAKED EGGPLANT WITH SAUSAGE AND MOZZARELLA

Steps:

• Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
• In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
• Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
• Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
• Add the tomato puree and spices, stir and combine.
• Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
• Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
• Serve hot or at room temperature with few tablespoons of tomato sauce.
• *For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
• Stir in water, red wine, sugar (if needed) and dried basil.

PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT) RECIPE - FOOD.COM

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.