Papoutsakia Little Shoes Stuffed Eggplant Aubergine Recipes

EASY GREEK STUFFED EGGPLANT (PAPOUTSAKIA OR 'LITTLE SHOES'!)

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.

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.

MELITZANES PAPOUTSAKIA (GREEK STUFFED EGGPLANT)

Steps:

• 1. Cut the eggplants in half lengthwise and scoop out the middle leaving the shell about 1/8 inch thick. Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Chop and add the eggplant that was removed from the shells. Add the ground beef and cook until it is browned. Add the tomatoes, wine, cinnamon, parsley, salt and pepper, cover and simmer for 20 minutes. Spread some of the cheese over the bottom of the eggplant shell. Fill the shell with the stuffing. Cover with the bechamel sauce. Place a slice of tomato on top. Cover with the remaining cheese. Bake in a preheated 350-degree oven until the bechamel sauce and the cheese are browned, about 60-90 minutes.
• 2. BECHAMEL SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add nutmeg and salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.