Side Pannel
Melitzanes Papoutsakia (Stuffed Aubergines)
Melitzanes Papoutsakia (Stuffed Aubergines)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek
Ingredients List
- 2 md Onions, finely chopped
- 1 Egg, slightly beaten
- 1 lb Minced meat (lamb preferred)
- 1/2 c Grated cheese (what ever
- -greek hard cheese you can
- -get)
- 1/4 c Butter
- 2 tb Dry breadcrumbs
- 2 md Tomatoes, chopped
- 2 1/4 lb Aubergine (about 12)
- -(eggplant)
- 2 ts Salt
- 1 c Bechamel sauce (recipe
- -follows)
- 1/2 ts Pepper
- 1 Egg, beaten
- Chopped parsley
- 1 1/2 c Tomato sauce
Directions
BECHAMEL SAUCE
2 tb Butter
1/8 ts Pepper
3 tb Flour
1 ds Nutmeg
1/2 ts Salt
1 c Milk
(Like a reverse moussaka. One of my favorites. Papoutsakia means 'little
shoes'.)
Brown onions and meat lightly in butter, stirring constantly. Add
tomatoes, salt and pepper. cook covered for about 15 minutes. Remove from
heat. Add parsley, egg, 1/4 cup cheese and bread crumbs.
On the 'top' of each aubergine, peel an inch strip from one end to the
other and make an incision along strip to within an inch of each end. Place
in baking dish and bake in moderate oven (about 350F) until soft and light
brown (about 30-45 minutes). Insert knife blade into incision and stuff
with meat mixture.
2 tb Butter
1/8 ts Pepper
3 tb Flour
1 ds Nutmeg
1/2 ts Salt
1 c Milk
(Like a reverse moussaka. One of my favorites. Papoutsakia means 'little
shoes'.)
Brown onions and meat lightly in butter, stirring constantly. Add
tomatoes, salt and pepper. cook covered for about 15 minutes. Remove from
heat. Add parsley, egg, 1/4 cup cheese and bread crumbs.
On the 'top' of each aubergine, peel an inch strip from one end to the
other and make an incision along strip to within an inch of each end. Place
in baking dish and bake in moderate oven (about 350F) until soft and light
brown (about 30-45 minutes). Insert knife blade into incision and stuff
with meat mixture.
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