Reference to Serving Appetizing Papoutsakia

Hoping to dine Papoutsakia a best restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful ways on producing a Papoutsakia like a famous chef made.

We hope you got insight from reading it, now let's go back to papoutsakia recipe. You can have papoutsakia using 23 ingredients and 7 steps. Here is how you achieve it.

To prepare an extraordinary Papoutsakia, below are the components needed:

1. Provide 4 of aubergines.
2. Provide of Cheese, grated.
3. Use of Mince.
4. You need 500 g of mince.
5. Use 1 of onion.
6. Use 2 cloves of garlic.
7. Take 1 can of chopped tomatoes.
8. Take 1 tbsp of tomato purée.
9. Use 1 of carrot, grated.
10. Take 1 of bay leaf.
11. You need 1/2 stick of cinnamon.
12. You need 60 ml of brandy.
13. Get of White sauce.
14. Take 600 ml of milk.
15. Get 40 g of flour.
16. Take 40 g of butter.
17. Prepare 1 of egg.
18. Take of Salt.
19. Take of Tomato sauce.
20. Provide of Water.
21. Prepare 250 g of passata.
22. Get of Olive oil.
23. Provide of Salt and pepper.

After preparing the materials, next you are good to cook your 5-star Papoutsakia by following the procedures on this section:

1. 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.
2. For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min.
3. 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.
4. 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..
5. 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..
6. 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..
7. Cook at 200oC for 40min.

Eggplant Papucaki (Turkish: Patlıcan papucaki) is a typical Aegean dish found on both Turkish and Greek sides of the Aegean Sea. "Papuc" or "papuç" is a Persian word "paposh" (پاپٯش) that is used in Turkish and means shoe or slipper. Impress with this Greek stuffed eggplant (papoutsakia). Papoutsakia, which means 'little shoes', are cute eggplant halves stuffed with a delicious meat sauce and topped with bechamel sauce. Add two cloves of garlic, medium onion and parsley to olive oil in a medium sauce pan. Australian Gourmet Traveller recipe for papoutsakia.

Recipe : Papoutsakia

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step by step to make Papoutsakia

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