Fast Guide to Preparing Yummy Stuffed aubergines (papoutsakia)

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We hope you got insight from reading it, now let's go back to stuffed aubergines (papoutsakia) recipe. To make stuffed aubergines (papoutsakia) you only need 15 ingredients and 5 steps. Here is how you achieve that.

To make an extraordinary Stuffed aubergines (papoutsakia), here are the materials required:

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

After preparing the components, next you are good to make your tasty Stuffed aubergines (papoutsakia) by following the instructions on this section:

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..

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead, from BBC Good Food. Greek stuffed eggplant, called "melitzanes papoutsakia" = "eggplant little shoes" in Greek. Download Stuffed aubergines stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Papoutsakia is one of the classic Greek recipes you can find anywhere on Greece during summer time. For this stuffed aubergine recipe, I always use different kinds of cheese to bake on top - whatever I have in the fridge - and it always tastes gorgeous!

Recipe : Stuffed aubergines (papoutsakia)

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Simple tips to make Stuffed aubergines (papoutsakia)

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